FRIJE

Name: Pumpkin and Broccoli Lasagna
Prep time: 30 min
Cook time: 70 min
Yield: 4 servings
Ingredients: 250 g of lasagna sheet; 800 g of pumpkin; 500 g of broccoli; 200 g of ricotta; 200 ml of soy cream; 1 tablespoon of olive oil; 1 bouillon cube; salt (according to taste); pepper (according to taste)

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Pumpkin and Broccoli Lasagna

Vegetarian Lasagna Public

Course: Main course

Preparation time: 30 minutes

Cooking time: 70 minutes

Cost per serving: 1,18 €

Energy: 494 kcal / serving

Instructions

1. Preheat the oven to 180 °C (350 °F).
Wash, peel, and cut the pumpkin into 2 cm cubes, removing the seeds. Place the pieces in a baking dish and drizzle with olive oil.
Bake for 40 minutes. The pieces should be tender enough to easily mash into a puree when removed from the oven. Season with salt and pepper.
2. Meanwhile, blanch the broccoli florets in boiling water for 5 minutes. Drain and roughly mash them. Mix the creamy mixture with the ricotta cheese.
3. Grease a baking dish with a little olive oil. Place a layer of lasagna, a layer of pumpkin puree, a layer of broccoli, and a layer of creamy mixture and ricotta.
Repeat the process and finish with a layer of lasagna.
Cover with a thin layer of creamy mixture and ricotta.
Bake for 30 minutes.