Pumpkin Lasagna with Spinach and Sage

Name: Pumpkin Lasagna with Spinach and Sage
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Ingredients: 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

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..

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Cook time

70 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

450 kcal

Calories

18 g

Protein

20 g

Fat

48 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.30 · ~€0.60/serving

Instructions

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.