Summary

Ingredients

• 12 lasagne plate (s)
• 500 g Hokkaido pumpkin (se)
• 1 large carrot (s)
• 1 medium onion (s)
• 2 cloves garlic)
• 500 g spinach leaves
• 8 mushrooms
• 4 tablespoon almond flakes
• 175 ml vegetable stock
• 100 ml milk
• chili
• salt
• 0.5 teaspoon ½ nutmeg
• olive oil
• cheese
• 15 small sage leaves

Print Recipe Pin Recipe

Instructions

1. Cut the onion, garlic, carrot, pumpkin and mushrooms into fine cubes and fry in a pan with a little olive oil. Fry for about 10-15 minutes until the pumpkin is tender. Season with nutmeg powder, pepper and salt and, if you like, chilli.
2. Add the spinach leaves until it collapses. You can also take frozen spinach, which has to be thawed beforehand. Pour in the broth and milk and reduce briefly.
3. Line the baking dish with lasagne sheets and add the filling. Another layer of sheets, again the filling on top. Finally sprinkle with cheese. Top with flaked almonds and spread the sage leaves on the surface. Drizzle a little with olive oil.
4. Preheat the oven to approx. 200 ° C and bake for 30 - 40 minutes.