Pumpkin and spinach lasagne

Pumpkin and spinach lasagne

Total: 1 hr 25 Min. | Active: 50 Min.
vegetarian
Nutritional value / people: 759 kcal
, Fat: 41 g
, Carbohydrate: 53 g
, Protein: 39 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables

½ tbsp butter
2 onions, finely chopped
2 garlic cloves, finely chopped
500 g frozen chopped spinach, defrosted, drained
800 g squash (e.g. Delica), coarsely grated (yields approx. 600 g)
180 g feta, coarsely grated
50 g grated Parmesan
3 tbsp sage, finely chopped
¼ tsp nutmeg
¼ tsp cinnamon
1 ½ tsp salt
a little pepper

Sauce

30 g butter
3 tbsp white flour
6 dl milk
60 g grated Parmesan
a little nutmeg
¾ tsp salt
a little pepper
9 white lasagne sheets
50 g grated Parmesan
2 tbsp pumpkin seeds
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Utensils

Wide-bottomed ovenproof dish (holding approx. 2.5 l), greased

How it's done

Vegetables

Heat the butter and sauté the onions for approx. 3 mins. then add the garlic and cook briefly. Add the spinach and continue to cook for approx. 3 mins., allow to cool a little. Mix the pumpkin, feta, Parmesan and sage with the spinach, season.

Sauce

Heat the butter, add the flour and cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat. Pour in the milk, bring to the boil while stirring, then reduce the heat, Simmer the sauce over a medium heat for approx. 10 mins., stirring occasionally until the sauce is thick and creamy. Stir in the cheese, season.

To layer

Place 3 lasagne sheets in the prepared dish. Completely cover the pasta sheets with 1/3 of the sauce. Top with half of the vegetables. Repeat. Cover with the remaining 3 lasagne sheets and pour over the remaining sauce. Scatter the cheese and pumpkin seeds on top.

Gratinate for approx. 35 mins. in the lower half of an oven preheated to 200°C.

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