Pumpkin Spinach And Ricotta Lasagne Recipe

Recipe By Slurrp

This Pumpkin Spinach and Ricotta Lasagne is a delicious and comforting vegetarian dish. Layers of roasted pumpkin, sautéed spinach, and creamy ricotta cheese are sandwiched between lasagne sheets and topped with a rich tomato sauce and melted cheese. The pumpkin adds a subtle sweetness and the spinach adds a fresh and earthy flavor. This lasagne is perfect for a cozy dinner or for entertaining guests.

4.2
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Rate
Vegdiet
1hr 15minstotal
15minsPrep
1hr Cook
1hr 15m.total
15m.Prep
1hr Cook
Pumpkin Spinach And Ricotta Lasagne
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ingredients serve

Ingredients for Pumpkin Spinach And Ricotta Lasagne Recipe

  • 83.33 gram Pumpkin, Peeled And Cut Into Thin Slices
  • 0.33 tablespoon Olive Oil
  • 0.33 cloves Cloves Garlic, Minced
  • 33.33 gram Spinach
  • 41.67 gram Ricotta Cheese
  • 8.33 gram Grated Parmesan Cheese
  • 1/25 teaspoon Nutmeg
  • 83.33 gram Tomato Sauce
  • 41.67 gram Lasagne Sheets
  • 16.67 gram Grated Cheese

Directions: Pumpkin Spinach And Ricotta Lasagne Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 180°C (350°F).
  • STEP 2.In a large frying pan, heat olive oil over medium heat. Add garlic and sauté until fragrant.
  • STEP 3.Add spinach to the pan and cook until wilted. Remove from heat and set aside.
  • STEP 4.In a separate bowl, combine ricotta cheese, grated Parmesan, and nutmeg. Mix well.
  • STEP 5.Spread a thin layer of tomato sauce on the bottom of a baking dish. Place lasagne sheets on top.
  • STEP 6.Spread a layer of roasted pumpkin on top of the lasagne sheets. Top with sautéed spinach.
  • STEP 7.Spread a layer of the ricotta cheese mixture on top of the spinach. Repeat the layers.
  • STEP 8.Finish with a layer of lasagne sheets and top with tomato sauce and grated cheese.
  • STEP 9.Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and golden.
  • STEP 10.Allow the lasagne to cool for a few minutes before serving. Serve with a side salad, if desired.

Cooking Tips

  • Make sure to roast the pumpkin until it is tender but not mushy.
  • You can use fresh or frozen spinach for this recipe. If using frozen spinach, make sure to thaw and drain it before sautéing.
  • Feel free to add other vegetables like mushrooms or zucchini to the lasagne for extra flavor and texture.
  • Leftover lasagne can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, cover the lasagne with foil and bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until heated through.

Storage and Serving

  • Leftover lasagne can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, cover the lasagne with foil and bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until heated through.
  • Serve the lasagne with a side salad or garlic bread for a complete meal.
  • This lasagne is also great for entertaining. You can prepare it ahead of time and bake it just before serving.
Nutrition
value
143
calories per serving
5 g Fat11 g Protein16 g Carbs5 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    11g
  • Carbs
    16g
  • Fiber
    5g

MacroNutrients

  • Carbs
    16g
  • Protein
    11g
  • Fiber
    5g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    285mg
  • Iron
    4mg
  • Vitamin A
    1850mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    166mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    51mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    78mg
  • Manganese
    < 1mg
  • Phosphorus
    190mg
  • Selenium
    10mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp