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Pumpkin lasagne with ricotta and spinach

Name: Pumpkin lasagne with ricotta and spinach
Yield: 4
Cuisine: European, Italian
Ingredients: 800 g Hokkaido pumpkin; 200 g Baby spinach; 1 piece red onion; 0.5 bunch Basil; 5 sprig Lemon thyme; 1 clove garlic; 1 piece organic lemon; 500 g Ricotta; 200 ml cream; 1 piece Egg yolk (medium); 1 pinch ground pepper; 1 pinch salt; 1 pinch ground nutmeg; 1 tbsp olive oil; 250 g Lasagne sheets

1hr 10min.

easy

vegetarian

pescetarian

Ingredients

4 Servings

200 g Baby spinach
0.5 bunch Basil
1 piece Egg yolk (medium)
800 g Hokkaido pumpkin
250 g Lasagne sheets
5 sprig Lemon thyme
500 g Ricotta
200 ml cream
1 clove garlic
1 pinch ground nutmeg
1 pinch ground pepper
1 tbsp olive oil
1 piece organic lemon
1 piece red onion
1 pinch salt

European, Italian

Pasta dishes, vegetarian dishes

milk, cereals containing gluten

gluten, histamine, lactose

grater, citrus grater, lemon squeezer, oven dish

Method

Prepare the vegetables
Wash, halve and pit the peaches then cut them into thick wedges. Wash the baby spinach. Peel, halve and slice the onion.
Ingredients
800 g Hokkaido pumpkin, 200 g Baby spinach, 1 piece red onion, 0.5 bunch Basil, 5 sprig Lemon thyme, 1 clove garlic

Stir the sauce
Wash the lemon in hot water and dry it. Finely zest the skin and squeeze out the juice. Mix the ricotta with the garlic, cream, egg, pecorino, salt, pepper, nutmeg, lemon juice, lemon zest, basil and chopped thyme. Season the sauce to taste.
Ingredients
1 piece organic lemon, 500 g Ricotta, 200 ml cream, 1 piece Egg yolk (medium), 1 pinch ground pepper, 1 pinch salt, 1 pinch ground nutmeg

Fry the vegetables
Preheat the oven to 200 degrees (top/bottom heat). Fry the pumpkin with the onions and spinach in a large pan for 2 mins.
Ingredients
1 tbsp olive oil

Layer the lasagne
Pour some of the sauce into the oven dish and cover with a layer of lasagne sheets. Top with the pumpkin and spinach mixture and spread another layer of lasagne sheets on top. Repeat until there is no more sauce left. The top layer should be cream.
Ingredients
250 g Lasagne sheets

Bake the lasagne
Finely grate the pecorino for topping and spread over the lasagne. Place the baking dish in the preheated oven and bake for 35-40 minutes. Portion the finished lasagne and serve immediately.