Spinach Ricotta and Pumpkin Lasagna

This spinach ricotta and pumpkin lasagna recipe is mouth-watering and you'll make it again.

Spinach Ricotta and Pumpkin Lasagna

Ingredients for spinach ricotta and pumpkin lasagna:

  • 1 pound peeled and seeded pumpkin, cut into pieces
  • 1 tablespoon butter, softened
  • 1 teaspoon ground cinnamon
  • Sea salt and ground black pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 2 bay leaves
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 4 cloves garlic, minced
  • 1 (10 ounces) bag of baby spinach
  • 1 (16 ounces) container of low-fat ricotta cheese
  • 1 1/2 teaspoons ground nutmeg
  • 1 tablespoon olive oil
  • 1/2 pound lean ground beef
  • 2 tablespoons tomato paste
  • 1 (14.25 ounce) can of tomato puree
  • 12 dry lasagna noodles
  • 1/3 cup freshly grated Parmesan

Directions for spinach ricotta pumpkin lasagna:

The pumpkin pieces should be added after the saucepan has been filled with water to a depth of half an inch.

Bring to a boil over high heat, then immediately turn the heat down to medium-low, cover, and steam the pumpkin for ten to fifteen minutes, or until it is incredibly soft. After draining the pumpkin, mash it with a tablespoon and a half of butter, some cinnamon, and some salt and pepper to taste, and then set it aside.

In a saucepan, melt the two tablespoons of butter over medium heat. After incorporating the flour with a whisk, continue cooking the paste while continuously stirring it for about two minutes, or until the color begins to change to golden. Mixing the milk in gradually while whisking will prevent any lumps from forming. Bring to a low rolling boil. After adding the bay leaves, lower the heat to a low or warm setting. After allowing it to simmer for ten to fifteen minutes while stirring it periodically, take it from the heat.

Heat 1 tablespoon olive oil in a large skillet over medium heat. After stirring in the onion, fennel, and garlic, continue cooking until the onion has become more tender.

went translucent after approximately 5 minutes. Once it has begun to wilt, add the spinach. Mix ricotta cheese and nutmeg together in a large bowl after scraping the mixture into the bowl.

Over high heat, in the same skillet, add an additional tablespoon of olive oil. Cook ground beef in oil while thoroughly combining it to ensure it doesn't have tiny chunks. After it has reached the desired color, turn the heat down to medium-low and discard any excess grease. Combine the tomato paste and puree in a mixing bowl. Maintain a low and steady simmer for around ten minutes, or until the sauce has thickened.

Turn oven temperature up to 400 degrees F. (200 degrees C). Grease a lasagna dish that is 9 by 13 inches.

Put four noodles in the bottom of the lasagna dish, making sure they don't overlap. On top of the noodles, evenly spread the ricotta mixture, and then sprinkle with one-third of the Parmesan cheese. After placing another four noodles on top of the ricotta, distribute the mashed pumpkin over the entire surface in a uniform layer. On top of the pumpkin, arrange the remaining four noodles, cover them with tomato sauce, and then sprinkle them with another third of the Parmesan cheese. After removing the bay leaves from the white sauce and stirring it until it is smooth, pour it on top of the lasagna. Scatter the remaining Parmesan cheese over the top.

The lasagna dish should be placed on a baking sheet that has been coated with foil (to catch any spills). It should take around 30 minutes in an oven that has been prepared for the noodles to become tender and for the white sauce to become bubbling and golden brown.

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