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🍝 Creamy Pumpkin and Spinach Lasagna

538 kcal · 30 min · 4 servings

Ingredients

• 800 g Hokkaido pumpkin
• 600 g spinach leaves
• salt
• 2 garlic cloves
• 1 tbsp chopped rosemary
• 3 tbsp olive oil
• pepper
• 50 g butter
• 50 g spelt flour Type 1050
• 500 ml milk (1.5% fat)
• 1 bay leaf
• nutmeg
• 8 whole wheat lasagna sheets
• 8 tbsp freshly grated Parmesan

Instructions

1. 1. Wash the pumpkin thoroughly.
2. 2. Cut the pumpkin into quarters and remove the seeds.
3. 3. Cut the pumpkin flesh into approx. 1 cm cubes.
4. 4. Bring water with salt to a boil.
5. 5. Cook the pumpkin cubes for 3 minutes in the boiling water (blanching).
6. 6. Drain the pumpkin and rinse it with cold water to stop the cooking process.
7. 7. Wash the spinach thoroughly.
8. 8. Cook the spinach for 3 minutes in the boiling salted water.
9. 9. Drain the spinach and shock it with cold water.
10. 10. Peel the garlic.
11. 11. Dice the garlic finely.
12. 12. Heat olive oil in a pan.
13. 13. Sauté the garlic and rosemary briefly in the hot oil.
14. 14. Squeeze the spinach well to remove excess liquid.
15. 15. Chop the spinach coarsely.
16. 16. Add the spinach and pumpkin to the pan.
17. 17. Toss the vegetables briefly in the pan.
18. 18. Season the vegetable filling with salt and pepper.
19. 19. Melt butter in a pot.
20. 20. Stir the flour into the butter.
21. 21. Let the roux cook briefly.
22. 22. Pour in the milk and keep stirring constantly.
23. 23. Add a bay leaf to the sauce.
24. 24. Simmer the sauce over low heat for approx. 5 minutes.
25. 25. Keep stirring while simmering to prevent the sauce from burning.
26. 26. Season the sauce with salt, pepper, and nutmeg.
27. 27. Spread one ladle of sauce evenly on the bottom of a rectangular baking dish.
28. 28. Place two lasagna sheets on the sauce.
29. 29. Spread one-third of the vegetable filling over the pasta.
30. 30. Add two ladles of sauce over the vegetable filling.
31. 31. Sprinkle two tablespoons of grated Parmesan over it.
32. 32. Repeat the layers until all ingredients are used up.
33. 33. Finish the lasagna with lasagna sheets.
34. 34. Pour the remaining sauce over the top layer.
35. 35. Top the lasagna with the remaining Parmesan.
36. 36. Preheat the oven to 200 °C (convection: 180 °C; gas: setting 3).
37. 37. Place the baking dish on the second rack from the bottom.
38. 38. Bake the lasagna for 25–30 minutes until golden brown.

Nutrition per serving

• kcal: 538
• Protein: 23 g · Fett/Fat: 27 g · Carbs: 50 g