Vegetarian Lasagna with Pumpkin

A recipe for low-calorie and wholesome vegetarian lasagna with pumpkin and spinach. For cooking, it is recommended to take sheets for lasagna, do not require cooking, so you save time. Instead of traditional bechamel sauce and ricotta prepare a sauce based on low fat milk, thickened with corn starch and spinach. He turns very creamy and together with semi-low-fat mozzarella gives tremendous viscous effect. A fresh sweet pumpkin will make your Lasagna is very satisfying and will give it a rich deep taste. Lasagna baked first under the foil and then uncovered to top golden cheese crust appeared. Nutrition value of one serving: (total Calories 335, total fat 10 g, saturated fat g, proteins 17 g., Carbohydrates 47 g., Fiber g., Cholesterol mg., Sodium mg., сахар г. Time: 1 hour. 40 min Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 9 cooked lasagna sheets
• 1 tbsp. l olive oil
• 3 garlic cloves, finely chopped
• 1 large onion, finely chopped
• 4 tbsp. milk with a fat content of 1%
• 1/4 Art. corn starch
• 2 packs of 140 gr. spinach
• 0.5 tbsp. parsley, finely chopped + extra for filing
• 1/4 tsp grated nutmeg
• 2 tbsp. grated semi-skimmed mozzarella
• 1 nutmeg squash (approximately 1.3 kg.), Peeled and seed, cut in half and sliced into thick slices 0.5 cm

Recipes with similar ingredients: lasagna paste, nutmeg pumpkin, spinach, mozzarella cheese, nutmeg, milk, starch

Recipe preparation:

1. Preheat the oven to 200 ° C. Soak the lasagna sheets in warm water.
2. In a large skillet over medium heat, heat olive oil. Add garlic, onion, salt and pepper. Toast, stirring occasionally, until the vegetables are soft and browned for about 10 minutes. If the mixture becomes too dry, add 1-2 tbsp. l water.
3. Meanwhile, in a small bowl, mix 0.5 tbsp. milk and corn starch to a uniform consistency. Heat in large pan remaining 3.5 tbsp. milk and bring to a boil. Mix a mixture of corn starch with milk and bring back to boiling.
4. Cook, stirring, until the milk thickens to a consistency batter, about 5 minutes. Add the onion mixture, spinach, parsley and nutmeg and cook until spinach wilts. Salt and pepper to taste. Remove from heat.
5. Drain the noodles. Distribute 1 tbsp. spinach mix on the bottom glass or ceramic baking dish measuring 22×32 cm. Put 3 sheets on top. Then put half the slices of pumpkin, overlap slightly and sprinkle 1/3 of mozzarella.
6. On top of the cheese lay 1 tbsp. spinach mixture, then again 3 sheets noodles, the remaining pumpkin and another 1/3 of the mozzarella. Top again cover 1 tbsp. a mixture of spinach, then the last 3 sheets of noodles and the remaining 1 tbsp. mixes of spinach. Cover tightly with foil, set aside the remaining mozzarella.
7. Bake for 40 minutes. Remove foil and sprinkle with lasagna the remaining mozzarella. Bake until bubbles form, and for now the pumpkin will not become soft, about 15 minutes.
8. Let stand for at least 10 minutes before serving.
   

   Storage board

   Cool the lasagna to freeze. Divide by 8 equal portions and store in a freezer in a tightly closed plastic bag or container. Turn lasagna before serving on a microwave plate, cover with plastic wrap and heat in microwave for 4 to 5 minutes.