Description
This delightful dish combines the rich, earthy flavors of pumpkin with the vibrant freshness of spinach, all layered between sheets of pasta and topped with a creamy béchamel sauce. It’s a vegetarian masterpiece that’s not just satisfying but also bursting with nutrients!
Ingredients
- Lasagna sheets
- Pumpkin (Kurbis)
- Spinach
- Ricotta cheese
- Grated cheese (mozzarella and Parmesan mix)
- Onion
- Garlic
- Herbs (fresh thyme and nutmeg)
- Vegetable broth
Instructions
- Preheat your oven to 180°C (350°F).
- Peel, seed, and chop the pumpkin into small cubes.
- In a large pot, heat a splash of olive oil over medium heat.
- Add chopped onions and minced garlic, cooking until soft.
- Add the pumpkin cubes and a splash of vegetable broth.
- Cover and let it simmer for about 15 minutes, or until the pumpkin is tender, stirring occasionally.
- While the pumpkin cooks, wash and chop your spinach.
- If using fresh spinach, sauté it in a separate pan with a bit of olive oil until wilted.
- If using frozen spinach, ensure it's thawed and drained well.
- Mix the cooked spinach with ricotta cheese in a bowl, adding salt, pepper, and nutmeg for flavor.
- In a baking dish, spread a thin layer of the pumpkin mixture on the bottom.
- Place a layer of lasagna sheets over this.
- Spread some of the spinach-ricotta mixture on top.
- Sprinkle a layer of grated cheese before adding another layer of pumpkin.
- Repeat this process until all ingredients are used, finishing with a layer of lasagna sheets topped with pumpkin and a generous sprinkle of cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After that, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- Let it cool for about 10 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 30 mg
Keywords: Ensure that you have enough sauce between layers to keep the lasagna moist. You can add a béchamel sauce between the layers for a creamier texture. This dish can be assembled a day in advance and refrigerated until ready to bake.