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Roasted Pumpkin, Silverbeet, and Caramelized Onion Lasagna

Join us as we explore the mouthwatering goodness of Roasted Pumpkin, Silverbeet, and Caramelized Onion Lasagna, generously layered with creamy ricotta sauce. Not only is this dish a winter winner, but it's also an excellent way to boost your vegetable intake.
Course: Main Course
Keyword: dinner, italian, lasagna, lasagne
Servings: 6

Ingredients

Caramelised Onions & Silverbeet

  • 2 large onions brown
  • 2 tbs olive oil extra virgin
  • 1 tsp sea salt flakes
  • 1 tbs brown sugar
  • 2 tbs red wine vinegar
  • 1 bunch silverbeet Central white stalk removed, only green leaves

Roasted Pumpkin

  • 1/2 butternut pumpkin
  • olive oil extra virgin
  • 1-2 tsp sea salt flakes
  • 1/4 tsp black pepper cracked

Ricotta Sauce

  • 250 g ricotta
  • 1 cup water
  • salt and pepper to taste

Lasagna ingredients

  • 250 g dry egg lasagna sheets (I use Barilla)
  • 1.5 cups mozzarella cheese grated

Instructions

Caramelised Onions & Silverbeet

  • Peel the brown onions and cut them in half. Slice each onion half into thin, even strips.
  • Place a large skillet or frying pan over medium heat. Add the olive oil and allow it to heat up for a minute or two until it shimmers.
  • Carefully add the sliced onions to the heated pan. Stir them gently to coat them evenly with the olive oil. Spread the onions out in an even layer, allowing them to cook evenly.
  • Reduce the heat to low and let the onions cook slowly. Stir them occasionally to prevent sticking and ensure even caramelisation. This process may take around 30-40 minutes, as slow cooking allows the natural sugars in the onions to caramelise and develop their rich flavour.
  • After the onions have softened and turned a pale golden colour, sprinkle the sea salt flakes and brown sugar over the onions. The salt helps to draw out moisture from the onions, aiding in the caramelisation process, while the sugar adds sweetness.
  • Stir the onions well to evenly distribute the salt and sugar. Cook the onions for an additional 10-15 minutes, or until they reach your desired level of caramelisation. Remember to adjust the heat as necessary to prevent burning.
  • Pour the red wine vinegar over the caramelised onions and stir to combine.
  • Allow the onions to cook for another 2-3 minutes, stirring occasionally to ensure the vinegar is well incorporated. Taste and adjust the seasoning if needed. Just before you remove the pan from the heat, add silverbeet leaves on top of the onion and replace the lid for 2-3 mins to let them wilt slightly from the heat. Once wilted, set aside.

Roasted Pumpkin - this can be done concurrently with onions

  • Start by preheating your oven to 180C fan-forced.
  • Scoop out the seeds from your half pumpkin and discard them. Peel the pumpkin using a sharp knife or a vegetable peeler. Once peeled, cut the pumpkin into slices about 1/2-1 cm thick. You can make the slices smaller or larger depending on your preference, but try to keep them relatively even for consistent cooking.
  • Place the pumpkin slices on an oven tray lined with baking paper. Drizzle the slices with extra virgin olive oil, ensuring they are coated evenly. Sprinkle sea salt flakes and freshly ground black pepper over the pumpkin slices to season them to taste. Gently toss the pumpkin slices on the baking sheet to ensure they are well coated with the oil, salt, and pepper.
  • Roast the pumpkin for approximately 20-25 minutes, or until the slices are golden brown and tender when pierced with a fork.
  • Remove from oven and set aside.

Ricotta Sauce

  • Combine ricotta sauce ingredients in a bowl until you have a smooth, runny sauce. Alternatively, blitz in a blender. Add extra water if needed. Set aside.

Assembling the lasagna

  • Preheat oven to 180C fan-forced.
  • Start by spreading a thin layer of the ricotta sauce at the bottom of a baking dish. Place a layer of lasagna sheets on top of the sauce, covering the bottom of the dish.
    Add a layer of roasted pumpkin slices, distributing them evenly across the lasagna sheets. Next, add a layer of wilted silverbeet, followed by a layer of caramelised onions.
    Spoon some of the ricotta sauce over the vegetable layers, spreading it out to cover them.
    Repeat the layering process, adding another layer of lasagna sheets, pumpkin slices, silverbeet, onions, and ricotta sauce. Continue layering until all the ingredients are used, ending with a layer of lasagna sheets on top. Pour 1/2 water over the top then sprinkle grated mozzarella cheese evenly over the top.
    Place the assembled lasagna in the preheated oven and bake it for around 30-35 minutes. The lasagna is ready when the cheese is melted and golden, and the lasagna sheets are cooked through.
    Once the lasagna is cooked, remove it from the oven and allow it to rest for a few minutes before serving. This will make it easier to slice and serve.
    Enjoy!