Spinach, Ricotta And Pumpkin Lasagna
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
49
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Butter1 tsp
Ground Cinnamon1
Sea Salt2 tbsps
All-Purpose Flour1 cup
Milk1 tbsp
Olive Oil4 cloves
Garlic (minced)280 g
Baby Spinach (bag)1.5 tsps
Ground Nutmeg450 g
Lean Ground Beef2 tbsps
Tomato Paste1 cup
Freshly Grated ParmesanDirections:
1
Fill a saucepan with 1/2 inch of water, then add pumpkin pieces
2
Bring to a boil over high heat, then reduce heat to medium-low, cover, and steam until the pumpkin is very tender, 10 to 15 minutes
3
Drain pumpkin, then mash with 1 tablespoon butter, cinnamon; salt and pepper to taste, then set aside
4
Melt 2 tablespoons butter in a saucepan over medium heat
5
Whisk in flour and cook, stirring constantly, until the paste just begins to turn golden, about 2 minutes
6
Whisk in milk gradually so that no lumps form
7
Bring to a gentle boil
8
Add the bay leaves, and reduce heat to low or warm
9
Allow to gently cook for 10 to 15 minutes, stirring frequently, then remove from heat
10
Heat 1 tablespoon olive oil in a large skillet over medium heat
11
Stir in onion, fennel, and garlic; cook until the onion has softened and turned translucent, about 5 minutes
12
Add spinach and cook until wilted
13
Scrape mixture into a large bowl, and mix well with ricotta cheese and nutmeg
14
Using the same skillet, heat another 1 tablespoon olive oil over high heat
15
Brown ground beef in oil, mixing thoroughly to break into small pieces
16
Once browned, reduce heat to medium-low and pour off excess grease
17
Stir in tomato paste and tomato puree
18
Gently simmer until thickened, about 10 minutes
19
Preheat oven to 400 degrees F (200 degrees C)
20
Grease a 9x13 inch lasagna dish
21
Line the bottom of the lasagna dish with 4 noodles, do not overlap
22
Spread the ricotta mixture evenly over noodles, then sprinkle with 1/3 of the Parmesan cheese
23
Place another 4 noodles on top of the ricotta, then spread with evenly with the mashed pumpkin
24
Place the remaining 4 noodles on top of the pumpkin and top with the tomato sauce; sprinkle with another 1/3 of the Parmesan cheese
25
Stir the white sauce until smooth, then discard the bay leaves; pour the sauce over top of the lasagna
26
Sprinkle with remaining Parmesan cheese
27
Place lasagna dish onto a foil-lined baking sheet (to catch any spills)
28
Bake in preheated oven until the noodles have softened, and the white sauce has turned bubbly and golden brown, about 30 minutes