Pumpkin and spinach lasagna

Pumpkin and spinach lasagna

Based on 38 ratings
Sponsored

Eni, food blogger

notastelikehomeblog.de

“I love to give classic recipes a modern twist. This pumpkin and spinach lasagna variation with ricotta and goat cheese cream is a fun diversion from the well-known recipe and will please even meat-lovers.”

Difficulty

Easy 👌
20
min.
Preparation
40
min.
Baking
35
min.
Resting

Ingredients

Servings:-6+
800 g Hokkaido pumpkin
500 g spinach
½ tsp cayenne pepper
½ tsp ground caraway
½ tsp ground cinnamon
onion
3 cloves garlic (divided)
100 g goat cheese
250 g ricotta
lemon (juice)
10 lasagna noodles
200 g fresh mozzarella
10 g sage
salt
pepper
oil for frying
Metric
Imperial

Utensils

  • Prep&Cook universal blade
  • Prep&Cook steam basket
  • oven
  • large frying pan
  • Prep&Cook multicooker
  • casserole dish (26 x 17 cm / 10 x 7 in.)
  • citrus press
  • cutting board
  • knife
  • grater

Enjoy with

Chianti Classico, Tuscany
A full bodied Italian wine with bold flavors of dark berries and a strong backbone of espresso and notes of tobacco, which will complement the warming spice-palate of this lasagne. Its high acidity is also perfect to cut through the creaminess of the cheese and pumpkin.

Nutrition per serving

Cal
321
Protein
17g
Fat
12g
Carb
33g

Step 1/4

Add water to the bowl of the Prep&Cook and insert the steam basket. Halve pumpkin, remove the seeds and dice. Add the pumpkin chunks to steam basket and run steam program for approx. 35 min. Remove steam basket and drain the bowl. Return it fitted with universal blade. Add steamed pumpkin, cayenne pepper, caraway, cinnamon, salt, and pepper. Blend everything on turbo for approx. 30 sec. Transfer the pumpkin purée to a bowl and set aside.
  • 800 Hokkaido pumpkin
  • ½ tsp cayenne pepper
  • ½ tsp ground caraway
  • ½ tsp ground cinnamon
  • 1 tsp salt
  • ½ tsp pepper
  • Prep&Cook universal blade
  • Prep&Cook steam basket
  • Prep&Cook multicooker
  • cutting board
  • knife

Add water to the bowl of the Prep&Cook and insert the steam basket. Halve pumpkin, remove the seeds and dice. Add the pumpkin chunks to steam basket and run steam program for approx. 35 min. Remove steam basket and drain the bowl. Return it fitted with universal blade. Add steamed pumpkin, cayenne pepper, caraway, cinnamon, salt, and pepper. Blend everything on turbo for approx. 30 sec. Transfer the pumpkin purée to a bowl and set aside.

Step 2/4

Peel and chop onion. Peel and mince some of the garlic. Heat oil in a large pan over medium heat. Add onion and garlic, and sauté until fragrant. Add spinach and stir until wilted. Season to taste with salt and pepper.
  • 1 onion
  • 2 cloves garlic
  • 500 spinach
  • salt
  • pepper
  • oil for frying
  • large frying pan

Peel and chop onion. Peel and mince some of the garlic. Heat oil in a large pan over medium heat. Add onion and garlic, and sauté until fragrant. Add spinach and stir until wilted. Season to taste with salt and pepper.

Step 3/4

Preheat oven to 200°C/400°F. Add goat cheese, ricotta, remaining garlic, lemon juice, salt, and pepper to bowl fitted with universal blade. Cover and blend on turbo for approx. 10 sec. Add some of the cheese mixture to the sautéed spinach, and stir to combine. Reserve the remaining cheese mixture.
  • 100 goat cheese
  • 250 ricotta
  • 1 clove garlic
  • 1 lemon
  • salt
  • pepper
  • oven
  • citrus press

Preheat oven to 200°C/400°F. Add goat cheese, ricotta, remaining garlic, lemon juice, salt, and pepper to bowl fitted with universal blade. Cover and blend on turbo for approx. 10 sec. Add some of the cheese mixture to the sautéed spinach, and stir to combine. Reserve the remaining cheese mixture.

Step 4/4

Alternately layer pumpkin purée, spinach mixture, and lasagna noodles in a casserole dish. Top with a layer of the reserved cheese mixture, then top with shredded mozzarella and sage leaves. Bake for approx. 40 min. at 200°C/400°F. Enjoy!
  • 10 lasagna noodles
  • 200 fresh mozzarella
  • 10 sage
  • casserole dish
  • grater

Alternately layer pumpkin purée, spinach mixture, and lasagna noodles in a casserole dish. Top with a layer of the reserved cheese mixture, then top with shredded mozzarella and sage leaves. Bake for approx. 40 min. at 200°C/400°F. Enjoy!