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Pumpkin lasagne with ricotta and spinach

    1hr 15min.

    easy

    vegetarian

    pescetarian

Ingredients

4 Servings
  • 800 g Hokkaido pumpkin

  • 200 g baby spinach

  • 0.5 bunch basil

  • 200 ml cream

  • 1 piece egg

  • 1 clove garlic

  • 250 g lasagne sheets

  • 1 piece lemon (organic)

  • 5 sprig lemon thyme

  • 1 pinch nutmeg (ground)

  • 1 tbsp olive oil

  • 1 piece onion (red)

  • 100 g pecorino

  • 1 pinch pepper (ground)

  • 500 g ricotta

  • 1 pinch salt

    European, Italian

    Pasta dishes, vegetarian dishes

    eggs, milk, cereals containing gluten

    gluten, histamine, lactose

    grater, citrus grater, Lemon squeezer, oven dish

Method

  • Prepare the vegetables

    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 piece onion (red), 0.5 bunch basil, 5 sprig lemon thyme, 1 clove garlic, 100 g pecorino

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

  • 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.

Nutritional value per portion:

kcal

817.75

Protein

34.17 g

Fat

46.40 g

Carbohydrates

64.36 g

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