Pumpkin Sage Lasagna
Pumpkin sage lasagna - Oven pleasure for cool days and nights
Healthy, because
Even smarter
Nutritional values
Green vegetables like spinach score highly with chlorophyll. The plant pigment has a blood-cleansing effect. Pumpkin contains plenty of beta-carotene, a precursor of vitamin A. This is important for healthy eyes and radiant skin.
As an alternative to Gouda, feta would also work well with the pumpkin and sage lasagna. Instead of fresh baby spinach, frozen spinach is also suitable for the recipe.
(Percentage of daily recommendation)
| Calorie | 630 cal. | (30 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.9 g | (40 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 511.2 μg | (852 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 211 μg | (70 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 19.9 μg | (44 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 1,501 mg | (38 %) | ||
| Calcium | 595 mg | (60 %) | ||
| Magnesium | 204 mg | (68 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 15.7 g | |||
| Uric acid | 173 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 20 ounce Hokkaido pumpkin (or Butternut Squash)
- salt
- peppers
- 1 pinch Ground cinnamon
- 1 generous pinch Curry powder
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 5 Tbsps olive oil
- 1 onion
- 2 garlic cloves
- 2 ozs Baby spinach
- Nutmeg
- 8 ozs frozen Peas
- 4 Tbsps butter
- 3 ozs Whole Grain Spelt Flour
- 26 ozs milk (low fat)
- 7 ozs Vegetable broth
- 12 Whole grain lasagne sheets
- 3 ½ ozs Gouda
- 2 Tbsps Pine nuts
- 3 Sage
Preparation steps
Cover a baking tray with baking paper. Clean pumpkin, wash, rub dry, cut in half, remove seeds and cut pumpkin into wedges about 1.5" thick. Spread pumpkin wedges on the baking sheet, sprinkle with salt, pepper, cinnamon, curry powder, and herbs, and drizzle with 3 tablespoons olive oil. Bake pumpkin wedges in preheated oven at 200 °C / 400 °F for 10-15 minutes until soft on the inside and lightly browned on the outside. Then remove the pumpkin.
Meanwhile, for the filling, peel and finely dice the onion and garlic. Wash spinach and spin dry. Heat 1 tablespoon oil in a frying pan. Sauté onion and garlic cubes for 3 minutes over medium heat. Add spinach and sauté for another 5 minutes. Season spinach with salt, pepper and 1 pinch of freshly grated nutmeg. Cook peas in boiling salted water for 5 minutes; drain. Cut squash wedges crosswise into strips.
For the bechamel sauce, heat butter in a saucepan. Sprinkle in flour and sauté over medium heat for 2-3 minutes, stirring until light; then deglaze with milk. Pour in broth and simmer sauce, stirring, for about 15 minutes. Season bechamel sauce with salt, pepper and 1 pinch of freshly grated nutmeg.
Grease an ovenproof dish with remaining oil. Spread a thin layer of bechamel on the bottom and cover with 3-4 lasagna sheets. Spread a thin layer of bechamel sauce on top and cover with 1 layer of spinach and half of the peas. Put pasta sheets again, pour 1 layer of bechamel and spread thinly. Layer in some spinach and the pumpkin and cover thinly with bechamel.
In this way, layer the sauce, the remaining vegetables and the remaining lasagna sheets, finishing with 1 layer of pasta sheets and bechamel. Grate cheese and sprinkle over lasagna. Sprinkle pine nuts on top. Bake lasagna in a hot oven at 200 °C /400 °F for approx. 45 minutes until golden brown.
Wash sage, shake dry and pluck leaves. Remove lasagna from oven and sprinkle with pepper and sage leaves. Enjoy the pumpkin and sage lasagna immediately.
