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Pumpkin, Sage and Ricotta Lasagna
1 Std. 10 Min.Für 4Nutri-Score C€€
C
1 Std. 10 Min.
1 Std. 10 Min.Pumpkin, Sage and Ricotta Lasagna
was Sie brauchen
Zutaten
pumpkin (peeled and cut into small cubes)Obst & Gemüse800 g- sage (fresh leaves)Obst & Gemüse10 g
butter (for sautéing and sage butter)Milchprodukte60 g
garlic (cloves, minced (or garlic paste))Obst & Gemüse3 Stücke
lasagna sheets (dried or fresh)Getreide250 g
ricotta (drained)Milchprodukte250 g
feta (crumbled)Milchprodukte150 g
paprika (ground)Gewürze4 g
black pepper (freshly ground)Gewürze2 g
salt (to taste)Gewürze5 g- grated cheese (for topping)Milchprodukte120 g
pro Portion
Nährwerte
450kcal
- Kohlenhydrate
- 44 g
- Eiweiß
- 17 g
- Fett
- 23 g
was Sie verwenden
Utensilien
Bratpfanne
Stielkasserolle
Rührschüssel
Auflaufform
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Sauté the pumpkin
- Peel the pumpkin and chop it into small cubes.
- Melt butter in a pan with the garlic and add the pumpkin.
- Season with paprika, salt and pepper and stir regularly until tender.
- Schritt 2
Make the sage butter
- Melt the remaining butter in a small saucepan.
- Add the sage leaves and let them infuse until fragrant.
- Schritt 3
Prepare the cheese mixture
- Mash the ricotta and feta together in a bowl until soft and combined.
- Season with pepper and paprika.
- Schritt 4
Layer the lasagna
- Spread a little sage butter in the baking dish.
- Alternate lasagna sheets, pumpkin and cheese mixture.
- Finish with grated cheese on top.
- Schritt 5
Bake
- Bake until golden and bubbling.
- Let it rest a few minutes before serving.
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