Ingredients

Spinach and Pumpkin Lasagne 
600g spinach, stems trimmed, washed and drained
600g pumpkin, peeled, de-seeded and cut into 5mm thick slices
300g lasagne sheets

Macadamia Béchamel Sauce
60g butter
43g flour
1lt Suncoast Gold Macadamia Milk
100g parmesan cheese

Method

Béchamel Sauce: Melt butter in a medium saucepan. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add Suncoast Gold Macadamia Milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat. Stir in half of the parmesan and season.

Spinach and Pumpkin Lasagne: Lightly steam the pumpkin until just soft. Grease a rectangular baking dish. Cover base with 1 layer pasta sheets, cutting to fit. Top with a layer of béchamel sauce. Top with half the spinach and half the pumpkin. Repeat layers, finishing with remaining béchamel. Top with remaining parmesan. 

Bake, uncovered at 180ºC/355ºF for 50 minutes or until pumpkin and lasagne are tender. Stand lasagne for 5 minutes. Slice and serve.