Happy Wednesday guys! Recipe of the day is Pumpkin Spinach Lasagna – layers of creamy pumpkin, spinach & feta cheese, covered with bechamel sauce and more cheese. 🙂
What you need:
- roasted pumpkin or butternut squash
- spinach
- feta cheese
- Parmesan cheese
- Mozzarella cheese
- Mascarpone
- flour
- butter
- milk
- garlic
- lasagna sheets
- sage leaves for serving
- salt and pepper to taste
We love lasagna in our house and it’s definitely one of our most favourite things to eat. If you think that nothing can beat the classic lasagna, well, you’re probably right but this Pumpkin version, is pretty close. 🙂 It’s gooey, it’s super cheese and the contrast of the sweet pumpkin with the salty ingredients is more than delicious. Make sure to serve it hot, when all that cheese is melted. The crispy sage leaves are a must, they add so much flavour to the dish.
I used roasted pumpkin , just because I like the flavour better but you can go for whatever cooked pumpkin you prefer. If possible, use fresh egg lasagna sheets, they taste better than the dry ones and hence make the lasagna so much tastier.
Here’s how to make this beautiful Pumpkin Spinach Lasagna
Ingredients:
- 200g roasted pumpkin, pureed
- 200g spinach, cooked and pureed
- 120g feta cheese
- 120g Mascarpone cheese
- 80g butter
- 4tbsp plain flour
- 300-400ml milk
- 1tsp nutmeg
- 120g Mozzarella cheese, grated
- 80g Parmesan cheese, grated
- Sage leaves, for serving
- 1 pack of lasagna sheets
Preparation:
- Preheat the oven to 200C.
- Prepare the bechamel sauce – in a pan, melt the butter and flour and whisk in the milk until a creamy consistency. If necessary, add more/less milk. Make sure to not overcook it. Season with salt and pepper and nutmeg.
- Mix the spinach with the feta cheese and in a separate bowl, the pumpkin with Mascarpone cheese.
- Start building the lasagna (if your lasagna sheets need to be prepared in advance, make sure to do so) – in a baking tray cover the bottom with a few lasagna sheets, a layer of the pumpkin mixture and a layer of the spinach mixture. Add some bechamel sauce and finish it off with a mixture of Parmesan & Mozzarella cheese. Repeat with the rest of the ingredients until finished. Finish the lasagna with a generous layer of cheese.
- Bake in the oven for about 20 minutes or until ready.
- To prepare the sage leaves, simply fry them in some butter, until crispy.
- Serve the lasagna hot with some crispy sage leaves on top.
Enjoy!
I hope you guys like this recipe as much as we did. Stay tuned for more quick, easy and tasty seasonal recipes coming soon.
We’re going on a family adventure in a few days so really excited about it. The destination is a top foodie destination and one of the most beautiful places in the world. Can you guess? 🙂
Make sure to follow me on Instagram to find out. I’ll definitely be posting some reels and stories, and of course some yummy food pictures. 🙂
Meanwhile, have a super tasty Wednesday. x
