A vegetarian pumpkin and spinach lasagna is extra delicious with bechamel sauce and a bite of walnuts. A classic fall/winter lasagna!
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You can easily create your own pumpkin puree by cooking pumpkin pieces (peeled and seeded) in boiling water until they're soft. DRAIN them and make sure the puree is as dry as possible.
Season the puree with pepper and salt and set aside. You can use fresh, frozen or canned spinach. Make sure the fresh spinach is rinsed if needed. Peel and finely chop the red onion and garlic cloves.
Heat a bit of olive oil in a large skillet and sauté the onion and garlic for a few minutes. Add the spinach, if you're using fresh spinach you need to add it into batches.
Season with pepper and salt and place in a colander so the spinach will be as dry as possible to prevent the lasagna from becoming watery.
Create a bechamel sauce, or use store-bought sauce. You can easily make your own by melting butter, adding the flour all at once and after a few minutes adding the milk little by little while you keep on stirring. Season with pepper and salt.
Divide mozzarella into slices and crush the walnuts. Pre-heat the oven to 200 degrees Celsius or 390 degrees Fahrenheit. Start with a layer of spinach on the bottom of the oven dish.
Divide a layer of lasagna sheets, then bechamel sauce and a layer of pumpkin puree. Divide a bit of walnuts and grated cheese. Start with the spinach again, lasagna sheets etc and end with bechamel sauce and walnuts.
Divide slices of mozzarella on top and a bit more grated cheese. Bake the lasagna in the oven for about half an hour, or until the sheets are done and the cheese is beautifully golden brown. Enjoy!
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