Pumpkin lasagna with spinach and tomato sauce
A vegetarian version of the world-famous lasagna, made with Pumpkin and a tasty tomato sauce: the perfect dish for a family lunch.
Made with Passata
Strained Tomatoes (Passata) retain the bright red colour of tomatoes and has a velvety composition with an intense but sweet taste.
1h 10 min (COOK TIME: 40 min / PREP TIME: 30 min)
4 servings
Ingredients
-
1/2
Hokkaido pumpkin
-
500
g
Passata (Strained Tomatoes)
-
4
spoons
Concentrato (Tomato Paste)
(Doppio Concentrato)
-
50
g
fresh spinach
-
1
glass
red wine
-
150
g
Mozzarella cheese
-
40
g
Parmesan cheese
-
1
small white onion
-
20
ml
extra virgin olive oil
-
1
garlic clove
-
basil
-
200
g
Lasagne sheets
for the bachamel:
-
50
g
butter
-
500
ml
milk
-
35
g
flour
-
salt and pepper
-
nutmeg
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Pumpkin lasagna with spinach and tomato sauce: Method
- Start by finely chopping the onion and frying it in a pan with a drizzle of oil. Add finely chopped garlic, 4 spoons of concentrato (Tomato Paste) and a glass of red wine. Let the paste and the wine fuse in the pan before adding the Passata (Strained Tomatoes), salt, pepper and basil. Cover and cook for 10 minutes.
- Wash and dry the pumpkin, then cut it in half. Take one of the halves and remove the seeds from the middle, then cut it into thin slices, no bigger than half a centimetre in width.
- Prepare the béchamel by toasting the flour in a pan with the butter on low heat, adding warm milk a little at a time. Whisk to avoid lumps, add salt and nutmeg and cook for 3/4 minutes.
- Prepare the lasagna: put the Passata (Strained Tomatoes) at the base, a few spoonfuls of béchamel, the pasta, and the sliced pumpkin, then continue layering the lasagna with more sauce, béchamel, parmesan, spinach, and mozzarella until you have used up most of your ingredients. Spread a little tomato sauce and béchamel on top and a few slices of pumpkin for decoration.
- Bake in a convection oven at 350° for 40 minutes.
