← All recipes

🍝 Creamy Pumpkin Lasagna with Fennel and Zucchini

495 kcal · 30 min · 4 servings

Ingredients

• 600 g Butternut squash (flesh)
• 500 ml -750 ml vegetable stock
• salt
• pepper
• nutmeg
• 2 tbsp crème fraîche
• 2 tsp butter
• 2 bulbs fennel
• 1 zucchini
• 1 handful parsley
• 4 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp pecorino
• 350 g lasagna sheets (pre-cooked from package)

Instructions

1. 1. Cut the pumpkin flesh into small cubes.
2. 2. Place the pumpkin cubes into a pot.
3. 3. Pour in enough vegetable stock to barely cover the fruit flesh.
4. 4. Cook the pumpkin covered at medium heat for about 15 minutes until soft.
5. 5. Pour the pumpkin flesh into a sieve.
6. 6. Catch the drained liquid and set it aside.
7. 7. Season the pumpkin with salt, pepper, and grated nutmeg.
8. 8. Stir in the crème fraîche and the butter.
9. 9. Blend the mixture smooth with an immersion blender.
10. 10. Set the pumpkin puree aside.
11. 11. Clean the fennel and wash it.
12. 12. Cut the fennel into small cubes.
13. 13. Wash the zucchini.
14. 14. Cut the zucchini into pieces.
15. 15. Add the fennel to boiling salted water for about 1 minute.
16. 16. Add the zucchini and cook everything for another 5 minutes.
17. 17. Let the vegetable drain well.
18. 18. Wash the parsley and shake it dry.
19. 19. Blend the parsley with lemon juice, fennel, zucchini, and 2 tablespoons of olive oil.
20. 20. Stir the Pecorino cheese into the vegetable cream.
21. 21. Season the cream with salt and pepper to taste.
22. 22. Place a layer of pasta sheets into a baking dish.
23. 23. Loosen the pumpkin puree with 1 to 2 tablespoons of the reserved vegetable stock.
24. 24. Spread the pumpkin puree over the pasta layer.
25. 25. Add another layer of pasta on top.
26. 26. Spread the entire fennel-zucchini cream over the new pasta layer.
27. 27. Continue layering with pasta and pumpkin puree.
28. 28. Finish the layering with a layer of pumpkin puree.
29. 29. Preheat the oven to 200 degrees (convection 180 degrees or gas mark 3).
30. 30. Bake the lasagna for about 30 minutes until golden brown.
31. 31. Let the lasagna rest for 15 minutes.
32. 32. Cut the lasagna into pieces.
33. 33. Serve the lasagna warm.

Nutrition per serving

• kcal: 495
• Protein: 18 g · Fett/Fat: 13 g · Carbs: 75 g