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Pumpkin Lasagna with Mozzarella

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Average: 5 (10 votes)
(10 votes)
Pumpkin Lasagna with Mozzarella

Pumpkin Lasagna with Mozzarella - Vitamin rich soul food

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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
720
calories
Calories

Healthy, because

Even smarter

Nutritional values

Great for eyes and skin: The slightly sweet-tasting Hokkaido pumpkin is bursting with beta-carotene. This secondary plant substance is important for vision and mucous membranes. The beta-carotene contained in pumpkin seeds has antioxidant and anti-inflammatory effects.

Depending on the season, other vegetables can be used instead of pumpkin. So you can conjure up from the pumpkin lasagna with mozzarella also a spring-like asparagus lasagna or a winter lasagna with beet.

1 serving contains
(Percentage of daily recommendation)
Calorie720 cal.(34 %)
Protein29 g(30 %)
Fat42 g(36 %)
Carbohydrates54 g(36 %)
Sugar added0 g(0 %)
Roughage10.1 g(34 %)
Vitamin A0.6 mg(75 %)
Vitamin D0.7 μg(4 %)
Vitamin E4.9 mg(41 %)
Vitamin K22.4 μg(37 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.7 mg(64 %)
Niacin8.7 mg(73 %)
Vitamin B₆0.6 mg(43 %)
Folate147 μg(49 %)
Pantothenic acid2.2 mg(37 %)
Biotin13.9 μg(31 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C43 mg(45 %)
Potassium1,620 mg(41 %)
Calcium669 mg(67 %)
Magnesium119 mg(40 %)
Iron4.8 mg(32 %)
Iodine78 μg(39 %)
Zinc4.7 mg(59 %)
Saturated fatty acids23.3 g
Uric acid66 mg
Cholesterol84 mg
Complete sugar22 g

Ingredients

for
4
Ingredients
2 onions
1 garlic clove
½ oz ginger roots
3 sprigs thyme
36 ozs Hokkaido pumpkin
salt
2 Tbsps olive oil
14 ozs chunky tomatoes (can)
1 tsp Curry powder
3 ½ ozs Vegetable broth
peppers
1 ¾ ozs butter (+ 1 tsp for the mold)
3 ozs Whole Grain Spelt Flour
24 ozs milk (whole)
Nutmeg
3 ½ ozs Gouda
12 Lasagne noodle
4 ozs Mozzarella
2 Tbsps Pumpkin seed
How healthy are the main ingredients?
Hokkaido pumpkinMozzarellaGoudaPumpkin seedolive oilthyme
Preparation

Kitchen utensils

1 Casserole dish (approx. 8"x12"), 1 Steamer basket

Preparation steps

1.

Peel and finely dice onions and garlic. Peel and finely chop the ginger. Wash thyme, shake dry, and pluck leaves from 2 branches. Clean pumpkin, wash, halve and remove seeds. Cut halves into narrow wedges (1/2 inch wide) and steam over lightly salted water for about 10 minutes. Remove, let cool, and set aside 8 pumpkin wedges.

2.

Meanwhile, heat oil in a wide pot. Sauté diced onion for 3 minutes over medium heat. Add chopped tomatoes and cook covered for 3-4 minutes. Then add garlic, ginger, curry powder, half of thyme leaves and vegetable broth and simmer everything in 5-7 minutes until creamy. Season tomato sauce with salt and pepper.

3.

For the bechamel sauce, heat 3 Tablespoons butter. Sweat flour in it for 3 minutes over medium heat. Gradually stir in milk and simmer sauce for another 8-10 minutes over low heat. Season sauce with salt, pepper, and 1 pinch of freshly grated nutmeg. Finely grate the Gouda.

4.

Grease a baking dish with remaining butter and spread some tomato sauce on the bottom. Alternate lasagna sheets, tomato sauce, pumpkin wedges, grated cheese and béchamel sauce, finishing with 1 layer of lasagna sheets and the remaining béchamel sauce. Slice mozzarella, top pumpkin lasagna with mozzarella and with remaining pumpkin wedges and sprinkle with pumpkin seeds. Bake pumpkin lasagna with mozzarella in preheated oven at 180 °C / 350 °F for about 45 minutes. Garnish with remaining thyme.

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