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Pumpkin and spinach lasagna recipe

Crunchy pistachios nestled within lasagna layers serve as pleasant surprises in unconventional recipes, while accompanying fresh ricotta and natural yogurt provide needed protein. Packed with creamy spinach, Italian-inspired concoctions collaborate with naturally sweet pumpkin and melted Parmesan cheese to create comforting dishes.

Try this delicious pumpkin and spinach lasagna recipe at home, which serves 2 to 3 people and is a good source of antioxidants, carotenes and vitamins.

Ingredients for Pumpkin and spinach lasagna recipe

  • 1 tablespoon olive oil
  • 1 cloves garlic, chopped
  • 1/2 onions, chopped
  • 0.3 kg butternut pumpkin, peeled, seeded and roughly chopped
  • 1/2 cup vegetable stock
  • 250g shelled pistachios, roughly chopped
  • ½ bunch English spinach, leaves rinsed and roughly chopped
  • 1/4 packet of fresh lasagne sheets, enough to give 7 layers
  • 1/4 cup, (50g) fresh ricotta
  • 1/4 cup, (60g) natural yoghurt
  • 1/2 egg yolks
  • 1/2 cups dried breadcrumbs
  • 1/4 cup grated parmesan
  • 25g shelled pistachios 
Find out how to prepare your pumpkin and spinach lasagne on the next page…
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