Pumpkin lasagne with ricotta and spinach

Wash, halve and deseed the pumpkin then cut it into thin wedges.

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

Peel and finely dice the onions and garlic.

Grate the pecorino and set some aside for topping the lasagne.

Ingredients

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

Wash the lemon in hot water, dry it, grate the zest and squeeze the juice.

Separate the egg. Place the yolk in a bowl. Keep the white in the fridge for future use.

Mix the ricotta with the garlic, cream, egg yolk, pecorino, a little lemon juice, lemon zest, basil and chopped thyme.

Season the sauce with salt, pepper and nutmeg.

Ingredients

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

Heat the oil in a frying pan and swirl it around.

Sear the pumpkin, onions and spinach for approx. 2 to 3 minutes in the hot pan.

Ingredients

1 tbsp olive oil

Preheat the oven to 200°C (convection).

Spread some sauce on the bottom of an oven dish, put some lasagne sheets on top and cover with the pumpkin & spinach mixture.

Repeat this layering (sauce, lasagne sheets, pumpkin & spinach mixture).

Finish with the remaining sauce and sprinkle with the pecorino you set aside earlier.

Ingredients

250 g lasagne sheets

Bake the lasagne for 35 to 40 minutes.

Divide the lasagne into portions and serve directly.