Pumpkin Lasagna

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Delicious autumn lasagna with layers of roasted pumpkin, spinach and ricotta

Ingredients

materials

Preparation

Heat the oven to 200 degrees.
Place the pumpkin cubes in a baking dish and add a dash of olive oil, sage, pepper and salt. Also add the garlic clove and toss. Put it in the oven for 30 minutes.
Bring a pan of water to the boil and add the fresh spinach for 1 to 2 minutes until it starts to wilt. Drain and press out as much liquid as possible with a spoon.
Beat the ricotta with the egg and a pinch of salt and pepper.
Cut the tomatoes into slices.
Puree the pumpkin in a food processor (or mash with a fork). Add a dash of oil if needed to make the mixture smoother.
Grease an oven dish with a little oil. Start with a layer with half of the ricotta mixture and spread half of the spinach on top. Cover with lasagna sheets. Spread half of the pumpkin mixture and tomato slices on top and cover again with lasagna sheets. Repeat these layers one more time. Sprinkle the top with some cheese.
Place in the oven at 200 degrees for 30 minutes.
Tips: You can also vary this recipe by adding salmon, minced meat or slices of ham.
Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.

Also check out this blog with 10 x lasagna recipes.

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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