Mary Miso - Recipes for every day - Cookbooks
1kg pumpkin
500g leaf spinach
4 tablespoons olive oil
salt and pepper
Topping:
250g ricotta cheese
180g sour cream
200ml milk
zest of 1 lemon
1 tea spoon paprika powder
1 pinch of nutmeg
salt and pepper
2 tomatoes, sliced
1 mozzarella cheese, sliced
80g grated sbrinz (or parmesan) cheese
12-16 lasagne sheets
Grate pumpkin. Fry pumpkin and leaf spinach for 5 minutes in hot olive oil. Season with salt and pepper. Put into a bowl, mix and season again.
Topping: Mix all ingredients.
Preheat oven to 180°C.
Cover the bottom of a lasagne dish with some of the ricotta topping, then alternate layers of lasagne sheets with layers of spinach and pumpkin and the ricotta topping. Cover the last lasagne sheets with ricotta topping and spread with mozzarella and sbrinz cheese. Bake 45 for minutes.
