Pumpkin lasagne with ricotta and spinach

Wash the pumpkin, halve, deseed and cut 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. Set some pecorino 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 and grate the zest, then squeeze.

Separate the egg. Place the yolks in a bowl. Keep the egg white in the fridge for other recipes.

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 pan and spread out.

Sauté the pumpkin, onions and spinach for approx. 2-3 mins.

Ingredients

1 tbsp olive oil

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

Repeat this layering - sauce, sheets, pumpkin and spinach mixture.

Finish with the sauce and sprinkle with the reserved pecorino.

Ingredients

250 g lasagne sheets

Bake the lasagne for 35 - 40 mins.

Portion the lasagne and serve immediately.