Pumpkin Lasagna with Mozzarella
Pumpkin Lasagna with Mozzarella - Vitamin rich soul food
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.
(Percentage of daily recommendation)
| Calorie | 720 cal. | (34 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 22.4 μg | (37 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,620 mg | (41 %) | ||
| Calcium | 669 mg | (67 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 78 μg | (39 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 23.3 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 22 g |
Ingredients
- 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
Kitchen utensils
Preparation steps
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.
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.
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.
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.
