Delicious Pumpkin Spinach Lasagna for Connoisseurs
This pumpkin spinach lasagna is a delightful blend of sweet pumpkin and savory spinach, layered with creamy ricotta and mozzarella. It’s a colorful and nutritious dish that’s perfect for any occasion.
- Prep Time: 1.5 hours
- Cook Time: 30-40 minutes
- Total Time: 0 minute
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 300 g Lasagneblätter
- 600 g Kürbis (z. B. Hokkaido), gewürfelt
- 250 g frischer Spinat (oder 200 g tiefgefrorener)
- 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 Knoblauchzehen, fein gehackt
- 1 Zwiebel, gewürfelt
- 2 EL Olivenöl
- 1 TL italienische Gewürze (z. B. Oregano, Basilikum)
- Salz und Pfeffer nach Geschmack
Instructions
- Prepare the pumpkin: 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.
- Add garlic and spinach: 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.
- Prepare the tomato sauce: In a separate bowl, mix the canned diced tomatoes with some salt and pepper. This sauce will be the base of the lasagna.
- Make the ricotta mixture: In a bowl, combine the ricotta with 100 g of the grated parmesan. This mixture will go between the layers of the lasagna.
- Layer the lasagna: 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.
- Bake: 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.
- Let it cool: Allow the lasagna to rest for about 10 minutes before serving so it can be cut more easily.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 50 mg
Keywords: To avoid excess moisture, ensure the pumpkin does not release too much water, as this can make the lasagna soggy. You can also prepare the lasagna a day in advance and store it in the refrigerator to enhance the flavors.