Pumpkin and spinach lasagna

Pumpkin and spinach lasagna

Based on 81 ratings
Enikö G.

Enikö G.

Contributor

"I love to give classic recipes a modern twist. This pumpkin and spinach lasagna variation with ricotta and goat cheese cream is a fun diversion from the well-known recipe and will please even meat-lovers."

Difficulty

Easy 👌

Preparation

20 min

Baking

40 min

Resting

35 min

Ingredients

2Servings
266⅔ g
Hokkaido pumpkin
166⅔ g
spinach
tsp
cayenne pepper
tsp
ground caraway
tsp
ground cinnamon
onion
1 cloves
garlic (divided)
33⅓ g
goat cheese
83⅓ g
ricotta
lemon (juice)
3⅓
lasagna noodles
66⅔ g
fresh mozzarella
3⅓ g
sage
salt
pepper
oil for frying
MetricImperial

Utensils

Prep&Cook universal blade, Prep&Cook steam basket, Prep&Cook multicooker, cutting board, knife, large frying pan, oven, citrus press, casserole dish, grater

How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

homemade-pumpkin-puree

Homemade pumpkin purée

Nutrition per serving

Cal321
Fat12 g
Protein17 g
Carb33 g
  • Step 1/4

    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.
    • 266⅔ g Hokkaido pumpkin
    • tsp cayenne pepper
    • tsp ground caraway
    • tsp ground cinnamon
    • tsp salt
    • tsp pepper
    • Prep&Cook universal blade
    • Prep&Cook steam basket
    • Prep&Cook multicooker
    • cutting board
    • knife

    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.

  • Step 2/4

    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.
    • onion
    • cloves garlic
    • 166⅔ g spinach
    • salt
    • pepper
    • oil for frying
    • large frying pan

    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.

  • Step 3/4

    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.
    • 33⅓ goat cheese
    • 83⅓ ricotta
    • clove garlic
    • lemon
    • salt
    • pepper
    • oven
    • citrus press

    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.

  • Step 4/4

    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!
    • 3⅓ lasagna noodles
    • 66⅔ g fresh mozzarella
    • 3⅓ g sage
    • casserole dish
    • grater

    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!

  • Enjoy your meal!

    Pumpkin and spinach lasagna

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