By Katelynn 🍄✨️
Pumpkin Lasagna
5 steps
Cook:1h 25min
Pumpkin is the flavor of the fall. From pumpkin pie to pumpkin spice lattes, it rightfully takes over the season each and every year. And for a pumpkin-based twist on a midweek meal, a pumpkin lasagna ticks all the boxes. Cheesy, creamy, and soul-warming, read on for our best lasagna pumpkin recipe below.
Updated at: Fri, 04 Oct 2024 11:04:43 GMT
Nutrition balance score
Good
Glycemic Index
55
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories278 kcal (14%)
Total Fat14.4 g (21%)
Carbs22.2 g (9%)
Sugars3.6 g (4%)
Protein15.9 g (32%)
Sodium710.5 mg (36%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat the oven to gas mark 6, 400°F/180°C fan (or 200°C conventional). Bring a pot of water to the boil and then add the lasagna sheets for 6 minutes. Drain and leave aside.
Step 2
Add the olive oil to a pan over a medium heat. Add the spinach and cook until wilted, then transfer to a mixing bowl. Add the ricotta, egg, half the salt and black pepper and combine
Step 3
In a separate bowl, add the pumpkin purée, milk, nutmeg, and remainder of the salt and black pepper and combine.
Step 4
In a non-stick casserole dish assemble the lasagna. Spread the pumpkin mixture evenly over the bottom and layer the lasagna sheets on top. Then spread the spinach mixture over the sheets, and top with 2 oz/57g of the mozzarella. Add the pumpkin mixture and half the parmesan cheese. Repeat the layers until you’ve used all of the remaining lasagna sheets. Finish by topping the lasagna with the remainder of the mozzarella.
Step 5
Cover with kitchen foil and bake for around 20 minutes. Then remove the foil and bake for a further 20 minutes until the cheese is bubbling. Leave to rest for 5 minutes, garnish with fresh parsley leaves and serve warm.
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