I’ve been meaning to try this recipe from Vega Gerechten for a while already, and tonight was the night. But then, I am me and I cannot follow a recipe to the t, so I had to add some extra seasoning and change the proportions and such. And what we got was a delicious dinner for two.
A half serving of pumpkin spinach lasagna
Ingredients:
- 6 sheets dry lasagna (~110 gr)
- 300 gr frozen spinach
- 250 gr ricotta
- 1 tbsp dry shallot
- 1 tbsp chopped chives
- 1/2 tsp garlic powder
- pinch grated nutmeg
- 1 tbsp olive oil
- 300 gr (frozen) pumpkin in cubes
- salt & ground pepper
- 1 tbsp bread crumbs
Instructions:
- Preheat oven to 180°C.
- Boil some water and soak the lasagna sheets for 5 minutes. Drain and place on a clean kitchen towel.
- Meanwhile, heat oil in a pan, add the pumpkin and cook, stirring from time to time, until soft. Season with salt & pepper and keep aside.
- Meanwhile, thaw the spinach in the microwave, and heat until warm. Add the ricotta and stir to combine. Season with the shallot, chives, garlic, nutmeg, salt & pepper.
- Lightly oil the bottom of an oven safe dish. Place two lasagna sheets on the bottom. Cover with 1/3 of the spinach mix, then place 1/2 of the pumpkin on top. Put two more lasagna sheets on top, then 1/3 of the spinach and the rest of the pumpkin. Cover with the last two lasagna sheets and the rest of the spinach on top.
- Sprinkle the breadcrumbs on top. Bake in the oven for 20-25 minutes. Serve warm.
Makes 2 servings
Nutritional info
Calories: 500
Protein: 19 gr
Fat: 22 gr
Carbs: 50 gr