Pumpkin lasagne with ricotta and spinach

Wash the pumpkin, cut it in half, remove the seeds and cut it into thin slices.

Wash the baby spinach, basil and lemon thyme and shake dry. Finely chop the herbs.

Peel and finely dice the onions and garlic.

Grate the Pecorino cheese. Set aside some Pecorino cheese for gratinating the lasagne.

Ingredients

800 g Hokkaido pumpkin, 200 g baby spinach, 1 units onion (red), 0.5 bundle basil, 5 sprig lemon thyme, 1 clove garlic, 100 g pecorino

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 units organic lemon, 1 units egg, 500 g ricotta, 200 ml cream, 1 pinch ground pepper, 1 pinch salt, 1 pinch nutmeg (ground)

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

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

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.