Main
Pumpkin, Sage and Ricotta Lasagna
1 h 10 minServes 4Nutri-Score C€€
C
1 h 10 min
1 h 10 minPumpkin, Sage and Ricotta Lasagna
what you need
Ingredients
pumpkin (peeled and cut into small cubes)Produce800 g- sage (fresh leaves)Produce10 g
butter (for sautéing and sage butter)Dairy60 g
garlic (cloves, minced (or garlic paste))Produce3 pieces
lasagna sheets (dried or fresh)Grains250 g
ricotta (drained)Dairy250 g
feta (crumbled)Dairy150 g
paprika (ground)Spices4 g
black pepper (freshly ground)Spices2 g
salt (to taste)Spices5 g- grated cheese (for topping)Dairy120 g
per serving
Nutrition
450kcal
- Carbs
- 44 g
- Proteins
- 17 g
- Fat
- 23 g
what you’ll use
Tools
Frying pan
Saucepan
Mixing bowl
Baking dish
Oven
step by step
Method
- Step 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.
- Step 2
Make the sage butter
- Melt the remaining butter in a small saucepan.
- Add the sage leaves and let them infuse until fragrant.
- Step 3
Prepare the cheese mixture
- Mash the ricotta and feta together in a bowl until soft and combined.
- Season with pepper and paprika.
- Step 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.
- Step 5
Bake
- Bake until golden and bubbling.
- Let it rest a few minutes before serving.
most cooked first