Pumpkins are a well-loved vegetable and are usually available year round. They are considered a traditional Halloween decoration or a filling for a cake. However, the pulp of pumpkin offers a number of health benefits and there are many ways to prepare pumpkin. This versatile vegetable is used in salads, curries, soups, desserts and baked dishes. If you want to learn how to make pumpkin lasagna, read on to learn everything you need to know.
Vegetarian pumpkin lasagna with spinach and ricotta
This Vegetarian Pumpkin Lasagna with Spinach is a healthy and delicious family meal with layers of creamy pumpkin and ricotta, spinach and lasagna sheets.
Preparation:15 minutes
Cooking time:60 minutes
Servings:6
Ingredients for the vegetarian lasagna:
- 1/2 large pumpkin, peeled and diced
- 375 g Ricotta
- 20 g grated Parmesan cheese
- 4 pieces of spring onion, sliced
- 275g frozen spinach, thawed
- 400 g tomato pasta sauce
- 115 g grated cheese of your choice
- 250 g lasagne sheets
- 1 tsp salt
- pepper to taste
Preparation of pumpkin lasagna with spinach:
- Preheat the oven to 180°C.
- Steam the pumpkin in a vegetable steamer or in the microwave with a little water. When it is soft enough, puree it roughly. However, do not drain it as the liquid will help the pasta sheets cook.
- In a separate bowl, combine ricotta, parmesan, scallions, spinach, salt and pepper and stir until well combined.
- Grease a baking dish or a deep baking tray and then place a layer of lasagna sheets on the bottom. Top with a layer of the cheese mixture, then a layer of pumpkin puree, smoothing each layer.
- Top with more lasagne sheets and repeat until all the mixture is used up. Finally, finish with a layer of lasagna sheets.
- Pour the pasta sauce over the final layer of pasta sheets, spreading it evenly over the top. Then sprinkle with the grated cheese.
- Bake at 180°C for 45-50 minutes or until the pasta is cooked through and let the lasagna stand for 10 minutes before cutting.
Delicious pumpkin lasagna with beef
So creamy between the layers:This lasagnawill exceed all your expectations!
Preparation:20 minutes
Cooking time:1 hour and 40 minutes
Servings:9
Ingredients for the lasagne:
- 1 tbsp olive oil
- 3 cloves of garlic, minced
- 1 onion, coarsely chopped
- 1 carrot, diced
- 1 red pepper, diced
- 1 kg lean ground beef
- 5g fresh chopped parsley
- 700 ml pureed tomatoes
- 1 tbsp tomato paste
- 1 tsp sugar
- 1 tbsp instant vegetable broth
- 450 g pumpkin, peeled, seeded and cut into thin slices
- 6 lasagna sheets
- 250 g ricotta cheese
- 500g grated mozzarella
For the béchamel:
- 4 THE BUTTER
- 3 EL MEHL
- 480 ml milk
- 1 pinch of salt
Preparation:
- Lasagne:Preheat the oven to 200°C. Heat the oil in a large skillet over medium-high heat and add the onion and garlic. Sauté until the onion is translucent (1-2 minutes).
- Add the carrots and peppers and fry them in the pan until soft. Add the beef and cook, stirring while shredding, until browned. Stir in the parsley, pureed tomatoes, tomato paste, sugar and stock powder. Season the dish with salt, then remove it from the heat and set it aside.
- Béchamel:Melt the butter in a medium saucepan over low heat and then add the flour. Stir well because you don't want the flour to brown. Gradually add a small amount of milk at a time (about 60 ml at a time), stirring well to avoid lumps forming. (If necessary, add more than the recommended 480ml to achieve the desired consistency). Season the sauce with salt.
Assemble the lasagna:
- Grease a large baking dish.
- Spread about 1 ½ cups of the beef sauce in the bottom of the baking dish.
- Layer 3 sheets on top, followed by about 1 ½ cups of meat sauce. Arrange the pumpkin slices over the meat sauce and sprinkle half of the ricotta evenly over the sauce, as well as half of the mozzarella cheese.
- Repeat the process to create another layer with the 3 remaining lasagna sheets, remaining sauce, and remaining squash slices and ricotta. Pour the béchamel over the ricotta and sprinkle with the mozzarella.
- Cover thatdish with aluminum foiland bake it for 40 minutes. Remove the foil and change the oven setting to grill over medium heat to brown the top. Remove the dish from the oven and let it stand for 10-15 minutes before slicing.
Pumpkin and salmon lasagna – tastes simply divine
Do pumpkin and fish taste together? With thisButternut squash recipeyou will pamper your senses.
Preparation:20 minutes
Cooking time:45 minutes
Servings:4
Ingredients:
- 1 Butternut-Kürbis, 750 g – 1000 g
- 1 onion
- 30 g Butter
- 30 g Flour
- 250 ml Sahne
- 500 ml vegetable broth
- Salt and pepper
- nutmeg
- 200g Gouda cheese
- 1/2 Bund Dill
- 250 g lasagna sheets
- 200 g salmon, smoked
Preparation:
- Peel the pumpkin and cut it into cubes. Sauté the onion in the butter until translucent after dicing it too. Sprinkle flour over it, let it sweat and then deglaze with cream and vegetable stock while stirring. Season to taste with salt, pepper and nutmeg. Let the whole thing simmer over low heat for 5 minutes while you cut the Gouda and dill into small pieces and stir them into the sauce.
- Alternately layer the sauce, lasagna sheets, salmon and pumpkin in a baking dish. Before finishing with a layer of lasagna sheets, spread the remaining sauce on top.
- Bake in a preheated oven at 200°C for about 45 minutes.
