RecipePumpkin lasagne with spinach

Veröffentlicht am 25.10.2018
Fertig in45 min.


für 4

  • 250 g Pumpkin, peeled and deseeded
  • 150 g Leaf spinach, frozen
  • 0.5 Lemon, juice of
  • 2 Cloves of garlic
  • 40 g Cheese
  • 3 dl Milk, semi-skimmed
  • 15 g Maizena, cornflour
  • Salt, to taste
  • Pepper, to taste
  • 1 Pinch Nutmeg, ground
  • 1 Pinch Ginger, ground
  • 40 g Mozzarella
  • 2 tsp. Holl rapeseed oil
  • 140 g Lasagne sheets 


  1. Preheat oven to 180 degrees. Squeeze the lemon. Rinse the pumpkin, peel, finely grate and mix with the lemon juice. Slice the Mozzarella. Blanch the spinach in salted water. Peel the garlic and finely chop. Mix everything together and season.
  2. Grate the cheese using a rösti grater. Heat the milk, stir in the cornflour and cheese, and allow to melt. Season the sauce with salt, pepper and nutmeg.
  3. Grease an ovenproof dish with oil or line with baking paper, and cover the bottom with some of the sauce. Fill the dish with layers of the lasagne sheets and the pumpkin mixture. Finish off with a top layer consisting of the lasagne sheets, and pour over the sauce. Lay the Mozzarella slices on top.
  4. Bake in the preheated oven for approx. 45 minutes.


pro Portion


69 g

kcal / kj



26.2 g


5.1 g