Spinach, Ricotta and Pumpkin Lasagna

Name: Spinach, Ricotta and Pumpkin Lasagna
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 15
Cuisine: Mediterranean, Italian, European
Ingredients: 283 grams baby spinach; 2 bay leaves; 2 Tbsps butter; 1 fennel bulb, thinly sliced; 2 Tbsps all-purpose flour; 4 cloves garlic, minced; 1 teaspoon ground cinnamon; 2 teaspoons ground nutmeg; 12 dry lasagna noodles; 227 grams lean ground beef; 227 grams lean ground beef; 454 grams low-fat ricotta cheese; 244 milliliters milk; 1 Tbsp olive oil; 1 onion, thinly sliced; 33 grams freshly grated Parmesan; 454 grams peeled and seeded pumpkin, cut into pieces; 15 servings sea salt and ground black pepper to taste; 2 Tbsps tomato paste; 404 grams tomato puree

Spinach, Ricottan and Pumpkin Lasagna might be just the main course you are searching for. This recipe makes 15 servings with 223 calories, 13g of protein, and 7g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. It is a reasonably priced recipe for fans of Mediterranean food. If you have pumpkin, ground cinnamon, parmesan, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. Users who liked this recipe also liked Spinach Ricotta Lasagnan in a Mug, Spinach-Ricotta Skillet Lasagna, and Spinach Ricotta Lasagnan in a Mug.

Instructions

Fill a saucepan with 1/2 inch of water, then add pumpkin pieces. Bring to a boil over high heat, then reduce heat to medium-low, cover, and steam until the pumpkin is very tender, 10 to 15 minutes.

Ingredients you will need

Pumpkin

Water

Equipment you will use

Sauce Pan

Drain pumpkin, then mash with 1 tablespoon butter, cinnamon; salt and pepper to taste, then set aside.

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Salt And Pepper

Cinnamon

Pumpkin

Butter

Melt 2 tablespoons butter in a saucepan over medium heat.

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Butter

Equipment you will use

Sauce Pan

Whisk in flour and cook, stirring constantly, until the paste just begins to turn golden, about 2 minutes.

Ingredients you will need

All Purpose Flour

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Whisk

Whisk in milk gradually so that no lumps form. Bring to a gentle boil.

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Milk

Equipment you will use

Whisk

Add the bay leaves, and reduce heat to low or warm. Allow to gently cook for 10 to 15 minutes, stirring frequently, then remove from heat.

Ingredients you will need

Bay Leaves

Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in onion, fennel, and garlic; cook until the onion has softened and turned translucent, about 5 minutes.

Ingredients you will need

Olive Oil

Fennel

Garlic

Onion

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Frying Pan

Add spinach and cook until wilted. Scrape mixture into a large bowl, and mix well with ricotta cheese and nutmeg.

Ingredients you will need

Ricotta Cheese

Spinach

Nutmeg

Equipment you will use

Bowl

Using the same skillet, heat another 1 tablespoon olive oil over high heat. Brown ground beef in oil, mixing thoroughly to break into small pieces. Once browned, reduce heat to medium-low and pour off excess grease. Stir in tomato paste and tomato puree. Gently simmer until thickened, about 10 minutes.

Ingredients you will need

Tomato Puree

Ground Beef

Olive Oil

Cooking Oil

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Frying Pan

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch lasagna dish.

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Oven

Line the bottom of the lasagna dish with 4 noodles, do not overlap.

Ingredients you will need

Pasta

Spread the ricotta mixture evenly over noodles, then sprinkle with 1/3 of the Parmesan cheese.

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Parmesan

Pasta

Ricotta Cheese

Spread

Place another 4 noodles on top of the ricotta, then spread with evenly with the mashed pumpkin.

Ingredients you will need

Pasta

Pumpkin

Ricotta Cheese

Spread

Place the remaining 4 noodles on top of the pumpkin and top with the tomato sauce; sprinkle with another 1/3 of the Parmesan cheese. Stir the white sauce until smooth, then discard the bay leaves; pour the sauce over top of the lasagna.

Ingredients you will need

Parmesan

Tomato Sauce

Bay Leaves

Pasta

Pumpkin

Sauce

Sprinkle with remaining Parmesan cheese.

Ingredients you will need

Parmesan

Place lasagna dish onto a foil-lined baking sheet (to catch any spills).

Equipment you will use

Baking Sheet

Aluminum Foil

Bake in preheated oven until the noodles have softened, and the white sauce has turned bubbly and golden brown, about 30 minutes.

Ingredients you will need

Pasta

Sauce

Equipment you will use

Oven

Equipment

Recommended wine: Chianti, Montepulciano, Sangiovese

Chianti, Montepulciano, and Sangiovese are my top picks for Lasagne. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. The Iron Horse Wedding Cuvee with a 4.1 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.

Iron Horse Wedding Cuvee

This is Iron Horse's most romantic bubbly. We describe it as dangerously, deliciously easy to drink, fruit forward, dry and elegant, with tiny bubbles and a remarkabley long finish.