Vegetarian lasagna with pumpkin

Votes: 1

How to Make - Vegetarian Pumpkin Lasagna

Time: 1 hour 40 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 335, total fat 10 G., saturated fats 5 G., proteins 17 G., carbohydrates 47 G., fiber 6 G., cholesterol 41 mg, sodium 640 mg, sugar 10 G.

A recipe for a low-calorie and healthy vegetarian lasagna with pumpkin and spinach. It's recommended to use no-boil lasagna noodles to save time. Instead of the traditional béchamel and ricotta sauce, make a sauce with skim milk, thickening it with cornstarch and spinach. It's incredibly creamy and, when combined with semi-skim mozzarella, creates a wonderfully creamy texture. Fresh, sweet pumpkin makes your lasagna very filling and adds a rich, deep flavor. Bake the lasagna first covered with foil, then uncovered to create a golden, cheesy crust on top.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

9 no-boil lasagna sheets
1 tbsp. l. olive oil
3 cloves garlic, finely chopped
1 large onion, finely chopped
4 cups milk, 1% fat
1/4 cup cornstarch
2 packages of 140 g spinach
0.5 cup parsley, finely chopped + extra for serving
1/4 tsp. grated nutmeg
2 cups grated semi-skimmed mozzarella
1 butternut squash (about 1.3 kg), peeled, seeded, halved lengthwise and sliced into 0.5 cm thick pieces.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pasta lasagna, butternut squash, spinach, mozzarella cheese, nutmeg, milk, starch

Cooking the dish according to the recipe:

Preheat oven to 200°C. Soak lasagna sheets in warm water.
Heat olive oil in a large skillet over medium heat. Add garlic, onion, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened and browned, about 10 minutes. If the mixture becomes too dry, add 1-2 tablespoons of water.

Meanwhile, in a small bowl, whisk together 1/2 cup milk and cornstarch until smooth. Heat the remaining 3.5 cups milk in a large saucepan and bring to a boil. Stir in the cornstarch mixture and return to a boil.
Cook, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Add the onion mixture, spinach, parsley, and nutmeg and cook until the spinach wilts. Season with salt and pepper to taste. Remove from heat.
Drain the noodles. Spread 1 cup of the spinach mixture in the bottom of a 22x32cm glass or ceramic baking dish. Top with 3 sheets. Then layer half the pumpkin pieces, overlapping slightly, and sprinkle with 1/3 of the mozzarella.
Top the cheese with 1 cup of the spinach mixture, then another 3 noodle sheets, the remaining squash, and another 1/3 of the mozzarella. Top with another 1 cup of the spinach mixture, then the last 3 noodle sheets and the remaining 1 cup of the spinach mixture. Cover tightly with foil, setting the remaining mozzarella aside.
Bake for 40 minutes. Remove the foil and sprinkle the remaining mozzarella over the lasagna. Bake until bubbly and the squash is tender, about 15 minutes.
Let stand for at least 10 minutes before serving.

Storage advice

To freeze lasagna, let it cool completely. Divide into 8 equal portions and store in the freezer in a tightly sealed plastic bag or container. Before serving, transfer the lasagna to a microwave-safe plate, cover with plastic wrap, and microwave for 4-5 minutes.