Pumpkin Lasagna with Spinach and Sage

⏱ 70 min · 🍽️ 4 Porzioni · 🧂 9 Ingredienti

Ingredienti

  • 600 g hokkaido pumpkin
  • 250 g lasagna sheets
  • 200 g leaf spinach
  • 500 ml milk
  • 40 g butter
  • 40 g flour
  • 100 g grated mozzarella
  • 8 piece fresh sage leaves
  • 1 pinch salt, pepper and nutmeg

Preparazione

  1. Deseed the pumpkin, cut it into chunks and steam until soft, then puree until smooth. Preheat the oven to 190 °C.
  2. For the bechamel, melt the butter, stir in the flour and whisk in the milk until it comes to a smooth boil. Season with salt, pepper and nutmeg.
  3. Wilt the spinach briefly in a little butter. Slice the sage into fine strips and stir it into the pumpkin puree.
  4. In a baking dish, layer bechamel, lasagna sheets, pumpkin puree and spinach in turns. Finish with bechamel and scatter the mozzarella on top.
  5. Bake until golden and bubbling, then let it rest briefly before cutting.
← Indietro
Pumpkin Lasagna with Spinach and Sage
📖 Culinse

🤖 Creato con il supporto dell'IA e verificato dalla redazione · Scopri di più sulla trasparenza IA

casserolevegetarianautumnitalian

Pumpkin Lasagna with Spinach and Sage

Creamy pumpkin puree, leaf spinach and bechamel layer up between pasta sheets into a cozy autumn bake. Sage lends this vegetarian lasagna its delicate, savory aroma..

⏱

Tempo di cottura

70 min

🍽️

Porzioni

4

🧂

Ingredienti

9

Vedi l'originale ↗

Nutrition

per serving

450 kcal

Calories

18 g

Protein

20 g

Fat

48 g

Carbs

Ingredienti

Per 4 porzioni

Estimated cost~€2.30 · ~€0.60/serving

Preparazione

  1. 1

    Deseed the pumpkin, cut it into chunks and steam until soft, then puree until smooth. Preheat the oven to 190 °C.

  2. 2

    For the bechamel, melt the butter, stir in the flour and whisk in the milk until it comes to a smooth boil. Season with salt, pepper and nutmeg.

  3. 3

    Wilt the spinach briefly in a little butter. Slice the sage into fine strips and stir it into the pumpkin puree.

  4. 4

    In a baking dish, layer bechamel, lasagna sheets, pumpkin puree and spinach in turns. Finish with bechamel and scatter the mozzarella on top.

  5. 5

    Bake until golden and bubbling, then let it rest briefly before cutting.

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