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Pumpkin Spinach Lasagna

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A delightful blend of sweet pumpkin and savory spinach, layered with creamy ricotta and mozzarella.

Ingredients

Scale
  • 300 g Lasagneblätter
  • 600 g Kürbis (z. B. Hokkaido), gewürfelt
  • 250 g frischer Spinat (oder 200 g tiefgefrorener)
  • 1 Zwiebel, gewürfelt
  • 2 Knoblauchzehen, fein gehackt
  • 400 g stückige Tomaten aus der Dose
  • 250 g Ricotta
  • 150 g geriebener Parmesan (oder anderer Käse nach Wahl)
  • 200 g Mozzarella, in Scheiben
  • 2 EL Olivenöl
  • 1 TL italienische Gewürze (z. B. Oregano, Basilikum)
  • nach Geschmack Salz und Pfeffer

Instructions

  1. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced pumpkin and chopped onion. Sauté for about 5-7 minutes until the pumpkin is soft and the onion is translucent.
  2. Add the minced garlic and fresh spinach to the pan. Sauté the mixture for another 3-4 minutes until the spinach wilts. Season the mixture with salt, pepper, and Italian spices.
  3. In a separate bowl, mix the canned diced tomatoes with some salt and pepper. This sauce will be the base of the lasagna.
  4. In a bowl, combine the ricotta with 100 g of the grated parmesan. This mixture will go between the layers of the lasagna.
  5. Start with a layer of tomato sauce on the bottom of a baking dish. Place a layer of lasagna sheets on top, followed by the pumpkin-spinach mixture. Then add the ricotta mixture and some mozzarella slices. Repeat the process until all ingredients are used up. The final layer should be mozzarella and the remaining parmesan.
  6. Preheat the oven to 180 °C (fan). Cover the baking dish with aluminum foil and bake the lasagna for about 30 minutes. Then remove the foil and bake for another 15-20 minutes until the cheese is golden brown and bubbling.
  7. Allow the lasagna to rest for about 10 minutes before serving so it can be cut more easily.

Nutrition

Find it online: https://emilyskocht.de/delicious-pumpkin-spinach-lasagna-for-connoisseurs/