Pumpkin, fennel and blue cheese lasagne

Here is another tasty lasagne from Hugh’s Everyday Veg, which is very rich with the blue cheese.


  • 1 kg pumpkin, skinned and cut into inch cubes
  • 1 large fennel cut into 5 mm thick rings
  • 150g blue cheese crumbled
  • Lasagne sheets
  • Parmesan cheese to top



  1. Cut up the pumpkin and toss in some olive oil and salt and pepper and roast in a 200 degree pre-heated oven for 30 minutes, turning once
  2. Cut up the fennel and sauté in a pan with olive oil until soft and lightly coloured
  3. Heat the milk, onion, bay, pepper and fennel until simmering
  4. Strain the milk then melt the butter, add the flour to make a roux, the beat in the milk by adding in small batches and combining with a whisk, heating until thickened
  5. Spread a third of the bechamel on the bottom of a baking dish, top with a layer of pasta
  6. Top with the pumpkin and drizzle over a third of the bechamel then another layer of pasta
  7. Top with the fennel, then crumble over the blue cheese and top with a third layer of pasta
  8. Pour over the final third of the bechamel and top with grated Parmesan
  9. Bake in an oven at 180 degrees for 30 minutes

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One Response to Pumpkin, fennel and blue cheese lasagne

  1. Pingback: Growing Bulb Fennel (Finocchio) « Giantveggiegardener's Blog

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