Savory Pumpkin and Spinach Lasagna
Experience the rich and flavorful combination of roasted pumpkin, spinach, and feta cheese in this cozy and exquisite lasagna. This dish melds the earthy sweetness of pumpkin with the tangy richness of feta and the savory depth of parmesan. Perfect for a comforting dinner, this lasagna is both a visual treat and a delight for your taste buds.
6
Servings
567
Calories
11
Ingredients
Ingredients
Roasted Pumpkin
1 kg (Roasted and crushed)
Butter
30 g + 50 g (Divided for white sauce and spinach mixture)
Feta Cheese
200 g (Crumbled)
Lasagna Noodles
1200 g (Soaked in boiling water)
Garlic Clove
1 (Minced)
Olive Oil
5 tablespoons (Divided for pumpkin)
Parmesan or Cheddar Cheese
5 tablespoons (Grated)
Spinach or Silver Beet
400 g (Wilted)
Plain Flour
5 tablespoons (For white sauce)
Milk
600 ml (For white sauce)
Salt and Pepper
To taste (For seasoning)
Instructions
1
Preheat your oven to 200°C (390°F).
2
Prepare the Pumpkin: Roast the pumpkin in the oven for about 20-40 minutes until it is tender and begins to caramelize. Once cooked, crush the pumpkin with a fork, leaving it slightly chunky. If needed, add 2 tablespoons of olive oil to keep the mixture moist.
3
Soften the Lasagna Noodles: While the pumpkin is roasting, soak the lasagna noodles in boiling water to soften them slightly. Drain and set aside.
4
Prepare the Spinach Mixture: In a large frying pan, melt 30 g of butter over medium heat. Add minced garlic and sauté until fragrant. Gradually add the spinach leaves, allowing each handful to wilt before adding the next to avoid stewing. Season with salt and pepper, then drain any excess moisture. In a mixing bowl, combine the wilted spinach, crushed feta cheese, and 1 tablespoon of grated parmesan or cheddar cheese. Mix well.
5
Assemble the Lasagna: In a lasagna dish, cover the bottom with a layer of softened pasta sheets. Spread a layer of the roasted pumpkin over the pasta, then add a second layer of pasta sheets. Spread the spinach and cheese mixture over the second layer of pasta. Add a third layer of pasta sheets, followed by another layer of the pumpkin mixture. Top with a final layer of pasta sheets.
6
Prepare the White Sauce: In a small saucepan, melt 50 g of butter over low heat. Stir in the plain flour, cooking for about a minute until it forms a smooth 'roux'. Gradually incorporate the milk while stirring or whisking constantly. Bring the sauce to the boil, then reduce the heat and simmer gently for 2 minutes until thick and smooth. Season with salt and freshly ground black pepper to taste.
7
Bake the Lasagna: Pour the prepared white sauce evenly over the layered lasagna. Sprinkle with the remaining parmesan cheese. Bake in a preheated oven for approximately 20 minutes until the top is golden brown.
8
Serve: Remove from the oven and let it cool slightly before serving. Enjoy your savory pumpkin and spinach lasagna hot.
Nutrition Information
23 g
Fat
75 g
Carbs
20 g
Protein
5 g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Pumpkin and Spinach Lasagna?
It is a rich dish combining roasted pumpkin, spinach, and feta cheese layered with lasagna noodles and a creamy white sauce.
How many servings does this recipe make?
This recipe makes 6 servings.
How do I prepare the pumpkin for the lasagna?
Roast 1 kg of pumpkin at 200°C for 20-40 minutes until tender, then crush it with a fork while leaving it slightly chunky.
What should I do if the roasted pumpkin is too dry?
If the pumpkin mixture needs more moisture, you can add 2 tablespoons of olive oil.
How should I prepare the lasagna noodles?
Soak the 1200 g of lasagna noodles in boiling water to soften them slightly before assembly.
What is the process for preparing the spinach mixture?
Sauté minced garlic in 30 g of butter, wilt the spinach, drain excess moisture, and then mix with feta and parmesan cheese.
How much feta cheese is used?
The recipe calls for 200 g of crumbled feta cheese.
What types of cheese can be used in this lasagna?
The recipe uses feta cheese in the filling and grated parmesan or cheddar cheese for the topping and mixture.
How many layers of pasta are used in the assembly?
The lasagna is built with four layers of pasta sheets interspersed with the pumpkin and spinach mixtures.
What are the exact layers during assembly?
The sequence is: pasta, pumpkin, pasta, spinach/cheese, pasta, pumpkin, and a final layer of pasta.
How do I make the white sauce?
Melt 50 g of butter, stir in 5 tablespoons of flour to make a roux, then gradually whisk in 600 ml of milk and simmer until thick.
How long should the white sauce simmer?
Once it reaches a boil, reduce the heat and simmer gently for 2 minutes until thick and smooth.
What temperature should the oven be for baking the lasagna?
The oven should be preheated and set to 200°C (390°F).
How long does the lasagna need to bake?
Bake the lasagna for approximately 20 minutes until the top is golden brown.
How many calories are in one serving of this lasagna?
There are 567 calories per serving.
What is the fat content per serving?
Each serving contains 23 g of fat.
How much protein is in each serving?
There are 20 g of protein per serving.
What is the carbohydrate count for a serving?
Each serving contains 75 g of carbohydrates.
Does this recipe contain fiber?
Yes, it contains 5 g of fiber per serving.
How much milk is required for the recipe?
You will need 600 ml of milk for the white sauce.
Is silver beet a suitable substitute for spinach?
Yes, the recipe allows for either 400 g of spinach or silver beet.
How much butter is needed in total for the whole recipe?
A total of 80 g of butter is used: 30 g for the spinach mixture and 50 g for the white sauce.
What is the total count of ingredients used?
There are 11 ingredients in this recipe.
What is the preparation for the garlic?
The garlic clove should be minced before being sautéed in butter.
Should the lasagna cool before serving?
Yes, it is recommended to let it cool slightly before serving to help the layers set.
What are the primary flavors in this dish?
The dish features the earthy sweetness of pumpkin, the tanginess of feta, and the savory depth of parmesan.
Can I use plain flour for the white sauce?
Yes, the recipe specifies 5 tablespoons of plain flour to create the roux.
What seasonings are used in the lasagna?
The recipe uses salt, freshly ground black pepper, and minced garlic.
Is this recipe suitable for vegetarians?
Yes, the ingredients listed are vegetarian-friendly.
What categories or tags describe this recipe?
It is tagged as a pumpkin lasagna, vegetarian lasagna, comfort food, savory dish, and fall recipe.