Spinach and feta lasagna with pumpkin
You’ll definitely want to ask for another serving!
No matter how much I diet, when it comes to lasagna, I’m like Garfield. I can’t give it up. Fortunately, lasagna fits into a healthy diet. Just make sure to use lasagna sheets made from durum wheat and reduce the fat content as much as possible. This time, I made another vegetarian lasagna. After making the vegetarian lasagna with Mexican sauce recipe, I realized that there are so many delicious things you can fill these pasta sheets with! Here’s a version with two kinds of vegetables (spinach and pumpkin). The creamy feta and cheese sauce bring them together in a way that will definitely have you asking for seconds!
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Vegetáriánus ételek egészségesen
Ha húsmentesen étkezel, ha vega vagy, biztosan ismerős a szitu, amikor már alig találsz új receptet magadnak. A rántott gombából eleged van. Amit az éttermekben adnak vega kajaként az full unalmas, és valahogy neked sincs már ötleted, hogy mit főzzél otthon.
Ebből a receptfüzetből minden alkalomra tudsz majd vegetáriánus étel ötleteket meríteni.
Spinach and feta lasagna with pumpkin
Ingredients
- 9 sheets (190 g) lasagne sheets
- 450 g frozen spinach portion
- 1 pinch salt for spinach
- 1 pinch ground nutmeg for spinach
- 170 g feta cheese
- 100 g Gouda cheese
For the roasted pumpkin cubes:
- 1 kg pumpkin (this is the weight of a smaller piece after I peeled and gutted it)
- 1 teaspoon olive oil
- 1 pinch salt
- 1 pinch dried, crumbled oregano
For the cheese sauce:
- 300 ml milk
- 2 tablespoons olive oil
- 2 tablespoons oat flour
- 50 g Gouda cheese
- 1 pinch salt
- 1 pinch ground nutmeg
Instructions
- Turn on the oven at the beginning and preheat it to 200°C or 392°F (bottom and top heating, with air circulation).
- Wash the pumpkin and cut it into large pieces so that it is easier to peel. I usually cut it in half, then into four pieces. This makes it easier to handle and peel. Remove the seeds from the inside. Cut the cleaned pumpkin into large cubes and spread them out on a baking sheet lined with parchment paper. Drizzle with olive oil, salt, and sprinkle with crumbled oregano. Bake in a preheated oven until golden brown.
- Meanwhile, place the frozen spinach in a saucepan. Pour a cup of water over it and add a pinch of salt. Cover and steam, then drain the water and squeeze out any excess moisture. Sprinkle with ground nutmeg and set aside.
- Now it's time to make the cheese sauce! Heat the milk. You don't need to boil it, just make sure it's hot. Heat two tablespoons of olive oil in a small saucepan, sprinkle in the oat flour, stir and fry lightly. Add the milk gradually and stir until smooth. Remove from the heat, stir in the cheese and spices, then set aside.
- Take a heatproof dish or baking tray and spread a ladleful of the cheese sauce evenly over the bottom. Place three lasagne sheets on top.
- Pour half of the prepared spinach onto the lasagna sheets. Then add half of the roasted pumpkin cubes. Crumble half of the feta cheese on top.
- Then place another 3 lasagna sheets on top and repeat the above steps.
- Finally, cover with 3 sheets of lasagna and pour the cheese sauce over it. Spread it evenly and sprinkle the top with the remaining grated cheese.
- Cover with aluminum foil to prevent the top from burning and place in a preheated oven. Bake for approx. 40 minutes.
- Once it has cooled down, slice it up.
Calories and macros
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