Danie główne
Pumpkin, Sage and Ricotta Lasagna
1 godz. 10 minPorcje: 4Nutri-Score C€€
C
1 godz. 10 min
1 godz. 10 minPumpkin, Sage and Ricotta Lasagna
czego potrzebujesz
Składniki
pumpkin (peeled and cut into small cubes)Warzywa i owoce800 g- sage (fresh leaves)Warzywa i owoce10 g
butter (for sautéing and sage butter)Nabiał60 g
garlic (cloves, minced (or garlic paste))Warzywa i owoce3 kawałki
lasagna sheets (dried or fresh)Produkty zbożowe250 g
ricotta (drained)Nabiał250 g
feta (crumbled)Nabiał150 g
paprika (ground)Przyprawy4 g
black pepper (freshly ground)Przyprawy2 g
salt (to taste)Przyprawy5 g- grated cheese (for topping)Nabiał120 g
na porcję
Wartości odżywcze
450kcal
- Węglowodany
- 44 g
- Białko
- 17 g
- Tłuszcz
- 23 g
czego użyjesz
Przybory
Patelnia
Rondel
Miska
Naczynie żaroodporne
Piekarnik
krok po kroku
Przygotowanie
- Krok 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.
- Krok 2
Make the sage butter
- Melt the remaining butter in a small saucepan.
- Add the sage leaves and let them infuse until fragrant.
- Krok 3
Prepare the cheese mixture
- Mash the ricotta and feta together in a bowl until soft and combined.
- Season with pepper and paprika.
- Krok 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.
- Krok 5
Bake
- Bake until golden and bubbling.
- Let it rest a few minutes before serving.
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