200 g Baby spinach
1 units Egg yolk (medium)
800 g Hokkaido pumpkin
250 g Lasagne sheets
5 sprig Lemon thyme
100 g Pecorino
500 g Ricotta
15 g basil
200 ml cream
freshly grated nutmeg
1 clove garlic
1 units organic lemon
1 pinch pepper (ground)
1 units red onion
1 pinch sea salt
Wash, halve and pit the peaches then cut them into thick wedges. Wash the baby spinach. Peel, halve and slice the onion.
Ingredients
800 g Hokkaido pumpkin, 200 g Baby spinach, 1 units red onion
Peel and finely chop the garlic. Finely grate the mountain cheese. Wash the basil and lemon thyme thoroughly, spin dry and chop finely.
Ingredients
1 clove garlic, 60 g Pecorino, 15 g basil, 5 sprig Lemon thyme
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, 500 g Ricotta, 200 ml cream, 1 units Egg yolk (medium), 1 pinch sea salt, 1 pinch pepper (ground), freshly grated nutmeg
Preheat the oven to 200 degrees (top/bottom heat). Fry the pumpkin with the onions and spinach in a large pan for 2 mins.
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.
Ingredients
40 g Pecorino
782.25
33.18 g
43.01 g
64.02 g
