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Pumpkin, Sage and Ricotta Lasagna
1 u 10 minVoor 4Nutri-Score C€€
C
1 u 10 min
1 u 10 minPumpkin, Sage and Ricotta Lasagna
wat je nodig hebt
Ingrediënten
pumpkin (peeled and cut into small cubes)Groente en fruit800 g- sage (fresh leaves)Groente en fruit10 g
butter (for sautéing and sage butter)Zuivel60 g
garlic (cloves, minced (or garlic paste))Groente en fruit3 stukken
lasagna sheets (dried or fresh)Granen250 g
ricotta (drained)Zuivel250 g
feta (crumbled)Zuivel150 g
paprika (ground)Kruiden en specerijen4 g
black pepper (freshly ground)Kruiden en specerijen2 g
salt (to taste)Kruiden en specerijen5 g- grated cheese (for topping)Zuivel120 g
per portie
Voedingswaarden
450kcal
- Koolhydraten
- 44 g
- Eiwitten
- 17 g
- Vetten
- 23 g
wat je gebruikt
Keukengerei
Koekenpan
Steelpan
Mengkom
Ovenschaal
Oven
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Make the sage butter
- Melt the remaining butter in a small saucepan.
- Add the sage leaves and let them infuse until fragrant.
- Stap 3
Prepare the cheese mixture
- Mash the ricotta and feta together in a bowl until soft and combined.
- Season with pepper and paprika.
- Stap 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.
- Stap 5
Bake
- Bake until golden and bubbling.
- Let it rest a few minutes before serving.
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