Ingredients (4 portions)
| Ingredients | Quantity | Unit |
|---|---|---|
| [vegetarian] | ||
| noodles lasagne | 9 | slices |
| cheese | 200 | gram |
| cream | 200 | gram |
| ricotta | 200 | gram |
| pumpkin | 800 | gram |
| spinach | 400 | gram |
| egg | 1 | piece |
| garlic | 5 | cloves |
| pepper | 5 | pinches |
| salt | 1 | teaspoon |
| muscat | 5 | pinches |
| oregano | 5 | pinches |
| rosemary | 5 | pinches |
| butter | 10 | gram |
| olive oil | 1 | tablespoon |
| [optional] | ||
| onion | 2 | pieces |
Instructions (20 min. prep, 60 min. total)
- Peal the pumpkin and cut into 5mm slices.
- Remove the seeds and soft surroundings.
- Wash then pan fry the spinach and remove when water is gone.
- Cut the onions into slices and fry.
- Press or cut the garlic and add to fry.
- Soak the lasagne noodles in water.
- Preheat the oven to 200 degree.
- Mix ricotta, egg, sour cream, onions, garlic, spices and half of the grated cheese.
- Rub the oven-safe glass bowl sides with butter.
- Place first layer of noodles into bowl.
- Place first layer of pumpkin into bowl.
- Place first layer of spinach into bowl.
- Cover with a layer of sauce.
- Repeat and add two more layers.
- Cover the last layer with the rest if the grated cheese.
- Bake for 35 minutes at 200 degree.
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