Dealer
Select country and language

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 ingredients

    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

  • Make the sauce

    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)

  • Fry the vegetables

    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

  • Layer the lasagne

    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

    Bake the lasagne for 35 - 40 mins.

  • Finishing touches

    Portion the lasagne and serve immediately.

Nutritional value per portion:

kcal

817.75

Protein

34.17 g

Fat

46.40 g

Carbohydrates

64.36 g

AuthorBORA
NewsletterDon’t miss out on any news

Our newsletter conveniently brings you all you need to know about our products.

Other recipes