Vegan Pumpkin Lasagne
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g spelled flour
- 400 g butternut squash (se)
- 300 g spinach
- water
- possibly turmeric
- possibly cane sugar, stevia or coconut sugar
- possibly salt
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C.
- Cut the pumpkin very small and boil it in only 1-2 cm high water so that a nice porridge can emerge afterwards. Add turmeric and the sugar or sugar substitute as desired. Be careful not to get too cute. Cook the spinach in just a little water and mash the pumpkin. The mash should not be too runny but not as thick as normal mashed potatoes.
- Add approx. 175 ml of water to the flour and knead a pasta dough and add flour or water until the dough is no longer sticky or cracked. Then make lasagne sheets with a pasta machine or roll out with a rolling pin and cut out.
- In a baking dish, start with a layer of pumpkin, then lasagne sheets, spinach, lasagne sheets, pumpkin and so on. Finish with a layer of pumpkin and spinach and place in the oven for 30-45 minutes.
- Note: I always cook without salt, so please add salt yourself if desired.
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