|800 g||Hokkaido pumpkin|
|½ tsp||cayenne pepper|
|½ tsp||ground caraway|
|½ tsp||ground cinnamon|
|3 cloves||garlic (divided)|
|100 g||goat cheese|
|200 g||fresh mozzarella|
|oil for frying|
Chianti Classico, Tuscany
A full bodied Italian wine with bold flavors of dark berries and a strong backbone of espresso and notes of tobacco, which will complement the warming spice-palate of this lasagne. Its high acidity is also perfect to cut through the creaminess of the cheese and pumpkin.
Add water to the bowl of the Prep&Cook and insert the steam basket. Halve pumpkin, remove the seeds and dice. Add the pumpkin chunks to steam basket and run steam program for approx. 35 min. Remove steam basket and drain the bowl. Return it fitted with universal blade. Add steamed pumpkin, cayenne pepper, caraway, cinnamon, salt, and pepper. Blend everything on turbo for approx. 30 sec. Transfer the pumpkin purée to a bowl and set aside.
Peel and chop onion. Peel and mince some of the garlic. Heat oil in a large pan over medium heat. Add onion and garlic, and sauté until fragrant. Add spinach and stir until wilted. Season to taste with salt and pepper.
Preheat oven to 200°C/400°F. Add goat cheese, ricotta, remaining garlic, lemon juice, salt, and pepper to bowl fitted with universal blade. Cover and blend on turbo for approx. 10 sec. Add some of the cheese mixture to the sautéed spinach, and stir to combine. Reserve the remaining cheese mixture.
Alternately layer pumpkin purée, spinach mixture, and lasagna noodles in a casserole dish. Top with a layer of the reserved cheese mixture, then top with shredded mozzarella and sage leaves. Bake for approx. 40 min. at 200°C/400°F. Enjoy!