Spinach & Pumpkin Lasagne
Layers of roasted pumpkin, creamy spinach & ricotta, and melted mozzarella make this lasagne a comforting, colourful twist on the classic. Vegetarian-friendly.
Ingredients: (4-6 portions)
Pumpkin Purée:
500g Pumpkin (peeled and cubed)
1 Small Onion (peeled & quartered)
1tbsp Smoked Paprika Powder
1tsp Coppini Olive Oil
Ricotta-Spinach Cream:
500g Ricotta
200g Cooked Spinach (fresh or frozen)
50g Feta Cheese (crumbled)
1 Garlic Clove (grated)
40g Gran Soresina Grana Padano (grated)
For Assembly:
500g Bechamel Sauce
400g La Molisana Lasagne
150g Mozzarella (shredded)
More Grana Padano
Salt & Pepper (to taste)
Method:
Start with the pumpkin purée. Place the pumpkin, onion, paprika, and olive oil in a baking dish. Season well and give it a mix. Bake at 180°c for about 30 minutes, or until the pumpkin is soft and lightly browned.
Allow it to cool off, then blend it into a purée. You can use the pulse function and leave some bigger chunks, instead of a cream.
For the ricotta-spinach cream, simply place the ricotta, spinach, feta, garlic clove and Grana Padano in a bowl and mix well with a spatula or fork. You should obtain a creamy texture.
For assembly, place a thin layer of béchamel in your baking dish, followed by a layer of lasagne sheets. We are using them uncooked, which is totally fine as they will cook thoroughly in the oven. You can also boil them for a couple of minutes beforehand if you prefer. It will give a softer texture to the pasta and make it thicker. Both methods are fine.
Add half of the ricotta mixture, followed by another layer of pasta.
Add half of the pumpkin mixture and repeat the process.
Add some more Grana Padano between layers.
Finish with the rest of the béchamel, mozzarella, grated cheese and some freshly ground pepper.
Bake in a preheated 180°c oven for 30-40 minutes until nice and bubbly.
Let it rest on the kitchen top for 15 minutes before cutting.
Serve immediately after plating.
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