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Pumpkin-Ricotta Lasagna

Another Friday Pasta day! This lasagna we prepared because we had some pumpkin left, and pumpkin is delicious in any type of pasta dish! It is a warm and saturated dish for this cold winter Friday.



The Lasagna

Pumpkin  1
Spinach 400 gr
Peeled tomato’s in can 1
Tomato’s  1 bunch
Ricotta 250 gr
Lasagne sheets 8
Salt / pepper  
Olive oil  
Garlic 1 clove
Cheese (your choice) 100 gr 

Preparation Process

Cut the pumpkin in pieces and put some salt and pepper and olive oil on top. Put this in the oven for 30 minutes on 180 degrees. 

Fry the spinach in a pan with a bit of garlic and salt and pepper and olive oil till it is totally shrunk. Add the peeled tomato’s and let it simmer. When the pumpkin is ready smash it with a fork or in a blender and add the ricotta to the pumpkin.

First a layer of sauce then a lasagna sheet, then pumpkin-ricotta puree and all over again till your oven dish is full. Finish with a layer of fresh tomato’s in slices and top it off with your favorite cheese.

Tips and variations

It is also tasty with some bacon or other meat. 

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