Spinach, Ricotta and Pumpkin Lasagna

May 09, 2023May 9, 20230 1
Spinach, Ricotta and Pumpkin Lasagna - A healthy and delicious vegetarian meal
in Vegetarian

Prep

45 min

Cook

1 hr 30 min

Ready In

2 hr 15 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 pound peeled and seeded pumpkin , cut into pieces
1 tablespoon butter , softened
1 teaspoon ground cinnamon
sea salt and ground black pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
2 bay leaves
1 tablespoon olive oil
1 onion , thinly sliced
1 fennel bulb , thinly sliced
4 cloves garlic , minced
1 bag baby spinach
1 container low-fat ricotta cheese
1 1/2 teaspoons ground nutmeg
1 tablespoon olive oil
1/2 pound lean ground beef
2 tablespoons tomato paste
1 can tomato puree
12 dry lasagna noodles
1/3 cup freshly grated Parmesan

Nutrision Information

Servings Per Recipe
8
Calories
565
Sugar
8g
Fat
25g
Spinach, Ricotta and Pumpkin Lasagna is a unique and delicious vegetarian dish that is perfect for a cozy night in. This dish brings together the flavors of fall, with tender pieces of pumpkin being paired with creamy ricotta cheese and baby spinach. The result is a hearty and satisfying dish that is perfect for any occasion, whether it be a family dinner or a cozy night in with friends.

Instructions

1.Preheat oven to 375°F.
2.In a small mixing bowl, combine the pumpkin, butter, cinnamon, salt, and pepper.
3.Spread the pumpkin mixture on a baking sheet and bake until tender, about 25 minutes.
4.In a medium saucepan, melt the butter over medium heat.
5.Add the flour and whisk until smooth.
6.Gradually add the milk while whisking constantly.
7.Add the bay leaves and cook for about 5 minutes, until sauce thickens.
8.In a large skillet, heat the olive oil over medium heat.
9.Add the onion, fennel, and garlic and cook until tender, about 10 minutes.
10.Add the spinach and cook until wilted, about 3 minutes.
11.In a mixing bowl, combine the ricotta cheese, nutmeg, salt, and pepper.
12.In a separate skillet, cook the ground beef over medium heat until browned.
13.Add the tomato paste and cook for 2 minutes.
14.Add the tomato puree and simmer until thickened, about 10 minutes.
15.In a large pot of boiling salted water, cook the lasagna noodles until al dente, about 8 minutes.
16.Remove bay leaves from sauce.
17.Layer the lasagna in a 9x13 inch baking dish with the pumpkin, spinach mixture, ricotta cheese mixture, and beef tomato sauce.
18.Top with grated Parmesan cheese.
19.Cover and bake for 30 minutes.
20.Uncover and bake for an additional 15 minutes, until cheese is melted and bubbly.

PROS

This lasagna is a healthy and delicious vegetarian option that is high in protein and low in fat.

It is a great way to incorporate vegetables into your diet, while also being hearty and satisfying.

CONS

This lasagna recipe can be time-consuming and may require a lot of prep work.

It may also be higher in calories and carbohydrates than other vegetarian dishes.

HEALTH & BENEFITS

Spinach is packed with vitamins and minerals, including vitamin K, vitamin A, folic acid, and iron.
Ricotta cheese is a good source of calcium and protein.
Pumpkins are high in antioxidants and fiber, and are low in calories.

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