This delicious lasagne came about when I wanted to use up some leftover fresh lasagne sheets. I had an abundance of spinach and pumpkin so decided to combine some of my favourite ingredients and top it off with a classic burnt sage butter sauce. The result was a relatively healthy and light lasagne bursting with flavour, which I've made again several times since then.
Heat 1 - 2 tablespoons olive oil on a baking tray in the oven then add the pumpkin pieces, coat with the heated oil, season with salt and pepper and cook for 20 minutes or until soft.
Roast the pumpkin
While the pumpkin is cooking toast the walnuts in a pan until golden then leave aside.
Toast the walnuts
Five minutes before the pumpkin is cooked repeat the process with the spinach and cook until soft and reduced.
Roast the spinach
Add the butter to a pan and heat on medium until it burns to a golden brown colour.
Cook the butter
Meanwhile bring a pot of water to the boil and cook the lasagne sheets until softened, or per the packet recommendations.
Boil the lasagne sheet
Add the sage leaves to the butter and fry gently for a couple of minutes until crispy.
Fry the sage leaves in the butter
Combine the cooked spinach, crumbled feta, most of the walnuts and half of the sage butter sauce in a bowl.
Combine ingredients in bowl
Cut the cooked lasagne sheets into thirds or halves depending on how much pasta you want.
Next, assemble the ingredients straight onto the plate by layering lasagne, spinach and fetta mix, pumpkin then repeat finishing with a lasagne sheet. Drizzle the remaining butter sauce over the top and sprinkle with the remaining walnuts.