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No matter whether you are planning an elaborate menu or simply going ahead for tomorrow Pumpkin and spinach lasagne. This recipe comes in several decades of enjoying it in the kitchen. I find that including a few ingredients into some recipe adds depth into what exactly is ordinarily bland. You may be searching for lighter foods to make together with your leftovers. Great and light Pumpkin and spinach lasagne ideal for post-vacation. The ingredients in this recipe receive your tongue pounding, and are very waist-friendly when you want a'bite' after an active family trip. Using a few elements as alternatives, this soup has been loaded using a fall and spicy flavor which produces it creamy. The perfect Pumpkin and spinach lasagne to heat you up on cool winter months. Best for making use of leftover.

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How to make Pumpkin and spinach lasagne

Yield = 4
Prep time: 0:20
Cook time: 0:50
Total time: 1:10

Ingredients

  • 600g (about 2 bunches) English spinach, stems trimmed
  • 1/2 cup thickened cream
  • 350g fresh ricotta cheese
  • 2 egg yolks
  • 150g parmesan cheese, finely grated
  • 250g fresh lasagne pasta sheets
  • 600g butternut pumpkin, deseeded, peeled, cut into 3mm-thick slices
  • 200g mozzarella cheese, thinly sliced

Method

  • Step 1 Preheat oven to 180°C. Rinse spinach in cold water. Place, with water clinging, in a microwave-safe dish. Cover and microwave on HIGH (100%) for 2 minutes or until wilted. Remove cover. Allow to cool for 5 minutes. Drain. Squeeze to remove excess water. Set spinach aside.
  • Step 2 Combine cream, ricotta, egg yolks and 1 cup parmesan in a bowl. Season with salt and pepper. Stir until well combined.
  • Step 3 Grease a 10-cup capacity, 5cm-deep, 16cm x 25cm (base) rectangular baking dish. Cover base with 1 layer pasta sheets, cutting to fit. Top with one-third of the ricotta mixture. Top with half the spinach and half the pumpkin. Repeat layers, finishing with remaining ricotta mixture. Cover with another layer pasta sheets. Top with mozzarella and remaining parmesan.
  • Step 4 Bake, uncovered, for 50 minutes or until pumpkin is tender. Stand lasagne for 5 minutes. Slice and serve.