Pumpkin Spinach Lasagna

Name: Pumpkin Spinach Lasagna
Prep time: 20 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 800 g Hokkaido pumpkin; 600 g fresh spinach leaves; Salt; 2 Garlic cloves; 1 tbsp chopped rosemary; 3 tbsp olive oil; black pepper; 50 g butter; 50 g spelt flour type 1050; 500 ml milk (1.5% fat); 1 bay leaf; nutmeg; 8 whole wheat lasagna sheets; 8 tbsp freshly grated Parmesan

Prep: 20min

| Servings: 4 | Cook: 35min

Healthy lunch ready? The pumpkin-spinach lasagna recipe from Spoonsparrow tastes guaranteed!

Ingredients

800 g Hokkaido pumpkin
600 g fresh spinach leaves
Salt
2 Garlic cloves
1 tbsp chopped rosemary
3 tbsp olive oil
black pepper
50 g butter
50 g spelt flour type 1050
500 ml milk (1.5% fat)
1 bay leaf
nutmeg
8 whole wheat lasagna sheets
8 tbsp freshly grated Parmesan

Instructions

1.
Wash, clean, quarter, seed the pumpkin and cut into 1 cm cubes. Blanch in boiling salted water for 3 minutes, drain and shock in cold water. Clean and wash spinach thoroughly. Blanch in boiling salted water for 3 minutes, drain and shock.
2.
Peel garlic, finely dice it and sauté with rosemary in hot olive oil briefly. Squeeze out excess liquid from the spinach, roughly chop, and toss with pumpkin in the pan. Season with salt and pepper.
3.
In a pot melt butter. Whisk in flour and cook until lightly browned. Gradually pour in milk while stirring continuously. Add bay leaf and simmer on low heat for about 5 minutes, stirring constantly. Season with salt, pepper, and nutmeg.
4.
Spread one ladle of sauce evenly in a rectangular baking dish. Arrange two lasagna sheets over it and cover with one‑third of the vegetable mixture. Then add two ladles of sauce and two tablespoons of Parmesan on top.
5.
Repeat the layers until all ingredients are used. Finish with lasagna sheets, remaining sauce, and Parmesan. Bake in a preheated oven at 200 °C (180 °C fan) on the second rack for 25–30 minutes until golden brown.