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Pumpkin and Broccoli Lasagna

Autumn Lasagna Public
Course: Main course
Preparation time: 30 minutes
Cooking time: 70 minutes
Energy: 205 kcal / serving

Instructions

  • 1.   Preheat the oven to 180 degrees Celsius. Wash, peel, and cut the pumpkin into 2 cm cubes after removing the seeds. Place the pieces in an ovenproof dish and drizzle them with olive oil. Bake for 40 minutes. The pieces should be tender enough to easily mash into a puree after coming out of the oven. Season with salt and pepper.
  • 2.   Meanwhile, blanch the broccoli florets in boiling water for 5 minutes. Drain them and roughly mash them. Mix the creamy mixture with the ricotta.
  • 3.   Grease a dish with a little olive oil. Place 1 layer of lasagna, 1 layer of pumpkin puree, 1 layer of broccoli, and then 1 layer of creamy ricotta mixture. Repeat the process and finish with 1 layer of lasagna. Cover with a thin layer of creamy ricotta mixture. Bake for 30 minutes.

Ingredients for servings

  • 250 g of whole wheat lasagna
  • 800 g of pumpkin
  • 500 g of broccoli
  • 200 g of ricotta
  • 1 plant-based cream
  • 1 tablespoon of olive oil
  • 1 vegetable bouillon cube
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    205 kcal
    10 %
  • Fat
    10,24 g
    15 %
  • of which saturated
    4,77 g
    24 %
  • Carbohydrates
    11,9 g
    5 %
  • of which sugar
    6,03 g
    7 %
  • Protein
    11,6 g
    23 %
  • Fibers
    4,63 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.