Lasagna of baked pumpkin, spinach and mozzarella.

Lasagna of baked pumpkin, spinach and mozzarella.

Probably this is one of the most interesting recipes with pumpkin. I swear that even those who gourd can not stand, this dish will love! Pumpkin is very cool if you change the taste and flavor of its cream cheese and spinach, it will play the music! Lasagna – it’s always festive and very cozy family meal, is not something that we need to so cold in the fall?

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You will need:

-1 Packing dry lasagna sheets (they do not add the eggs)
1 and 1/2 cups grated mozzarella
-1 Cup of grated parmesan vegetarian
-1 Tsp sweet paprika
-hydrochloric and freshly ground black pepper
-Italian seasoning (blend of dried herbs oregano, rosemary, thyme, marjoram)

For the pumpkin filling:

-2 Cups of mashed potatoes baked pumpkin
-1 Cup of ricotta
1/2 cup milk
-hydrochloric and freshly ground black pepper
-2 Pinch of nutmeg

For spinach filling:

-1 Cup scalded spinach
-1 Cup of ricotta cheese or non-acidic
-1 Cup grated mozzarella
-2 Garlic cloves
-hydrochloric and freshly ground black pepper

Place over high heat a large pot with water, when the water is boiled with salt and boil it to a state of Al Dent lasagna sheets.

Preheat oven to 200 gr.

In the bowl of a food processor or blender, combine pumpkin puree, ricotta, milk and nutmeg to form a very smooth and soft mass. Try stuffing and season with salt to taste it.

In a bowl, combine the spinach, ricotta, mozzarella and squeeze garlic. Season the mixture with salt and freshly ground black pepper.

Grease a lasagne dish with olive oil. Put the bottom 2 tbsp pumpkin puree and smudge on the bottom back of a spoon, sprinkle with grated mozzarella. Then lay on top of a layer of dough and trim it to your form if necessary. Again, make a layer of pumpkin and mozzarella filling, cover it and cut the excess dough. Now lay out half the spinach filling and sprinkle its mozzarella.

Repeat pumpkin puree mozzarella, cover with strips of dough and place the remaining spinach stuffing, sprinkle with mozzarella and her.

Pour over the remaining strips of dough on top of the remains smudge pumpkin puree, sprinkle leave mozzarella, grated Parmesan cheese, season with Italian seasoning, paprika, basil and salt.

Cover the casserole large sheet of foil and seal the edges tightly to the side smoothing their forms. Send your lasagna in the oven and bake for 30 minutes in such a way. Then remove foil and bake for another 10 minutes to lasagna covered with a golden crust.

Cooked lasagna, remove from the oven and let it stand for 10-15 minutes to the cheese a little and grabbed it can be cut into beautiful pieces. If you do it right, it will not hold the shape. Serve!)

Bon Appetit!

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