Summary

Ingredients

For the filling:

• 500 g pumpkin meat (butternut)
• 500 g sweet potato (s)
• 250 g spinach (baby)
• 1 bag pine nuts

For the sauce:

• 500 g ricotta
• 100 g parmesan, freshly rated
• 2 egg (s)
• salt and pepper
• 2 packs dough (pasta dough), from the refrigerated shelf

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Instructions

1. Halve the butternut squash, remove the kernels with a spoon and then peel. Cut the pumpkin into 1 cm cubes. Peel the sweet potatoes and cut into cubes approx. 1 cm in size. Rinse baby spinach under cold running water and drain in a colander.
2. Cook the pumpkin and potato cubes in a saucepan with a little salted water for approx. 20 minutes until soft and then drain.
3. In the meantime, mix the ricotta with the parmesan and eggs and season with salt and pepper. Grease a baking dish. Take the pasta dough out of the packaging and cut in half with a knife. So you have four large sheets of lasagne.
4. Place a lasagne plate in the baking dish. If corners stick out, cut them off with a knife. Put a layer of pumpkin potatoes on top, then spinach and a few pine nuts and finally the ricotta, parmesan and egg mixture.
5. Repeat the process and finish with the ricotta-parmesan-egg mixture.
6. Bake in a preheated oven at 220 degrees top / bottom heat for about 15 minutes.