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🍝 Spicy Pumpkin Lasagna

672 kcal · 30 min · 4 servings

Ingredients

• 600 g pumpkin (e.g. butternut squash, Hokkaido pumpkin)
• salt
• pepper
• 2 tbsp olive oil
• 30 g butter (2 tbsp)
• 20 g flour (1.5 tbsp)
• 600 ml milk (1.5% fat)
• nutmeg
• 150 g baby spinach
• 125 g onion jam
• 8 green lasagna sheets
• 40 g walnuts

Instructions

1. 1. Peel the pumpkin and remove the seeds and pulp.
2. 2. Cut the flesh into small cubes.
3. 3. Place the cubes on a baking sheet lined with baking paper.
4. 4. Season with salt and pepper and drizzle with olive oil.
5. 5. Preheat the oven to 200 degrees Celsius conventional heat (or 180 degrees Celsius fan-forced).
6. 6. Roast the pumpkin in the oven for 20 minutes.
7. 7. Melt butter in a pot over medium heat.
8. 8. Dust the butter with flour and cook it briefly.
9. 9. Stir in the milk and let the sauce thicken while stirring.
10. 10. Season the sauce with salt, pepper, and freshly grated nutmeg.
11. 11. Wash the spinach and dry it thoroughly.
12. 12. Remove the pumpkin from the oven and mix it with the spinach and jam.
13. 13. Place the mixture back on the baking sheet and bake for another 5 minutes.
14. 14. Cook the lasagna sheets in boiling salted water according to package instructions until al dente.
15. 15. Carefully remove the sheets from the water.
16. 16. Place one lasagna sheet on each plate.
17. 17. Spread some sauce on the sheet.
18. 18. Distribute half of the pumpkin mixture on top.
19. 19. Add another layer by placing a new sheet, more sauce, and the remaining pumpkin mixture.
20. 20. Sprinkle the dish with nuts at the end.

Nutrition per serving

• kcal: 672
• Protein: 20 g · Fett/Fat: 22 g · Carbs: 97 g