Easy vegetarian lasagna with pumpkin

lasagna with pumpkin
lasagna with pumpkin

Easy vegetarian lasagna with pumpkin, kale and cottage cheese

I think lasagne is a delicious and an easy meal. But the disadvantage is that you always have to wait until the dish is cooked in the oven. My lasagna with white asparagus is also a winner (and the asparagus season is coming again!) But this easy lasagna is really perfect for a quick weekday meal. And: you don’t need an oven at all …

Prepare the lasagna

To make this easy lasagna you start with steaming (cooking is also possible) of the pumpkin cubes. This takes about 10 minutes but of course depends on how big you have cut the cubes. Do you cook the cubes instead of steaming? Then let them evaporate well so that they are not too wet when you further process them. Remember that you will also be baking the pumpkin later.

I use coriander seeds for this dish. Now I know that there are many people who do not like the taste of cilantro. But keep in mind that in this easy lasagna those cilantro seeds have a whole different flavor. You can also leave them out but just try it once I would say.

Fresh lasagne sheets

For this dish, fresh lasagna sheets are the best to use (and the fastest). Make sure you don’t put everything in the pan at the same time, because then the whole thing will stick together and it won’t work. So cook them in batches in a large saucepan and spread them out after cooking. Cover with aluminum foil to keep them warm. Of course you can also use dried sheets. Then keep to the cooking time of the package and follow the same procedure.

Building up the easy lasagna

Then you build up the lasagna and make nice layers. It doesn’t have to be perfect, of course, but it is useful if you do the build-up on the individual boards.

Replacement for cottage cheese

If you are not a fan of cottage cheese, you can also replace it with goat cheese, feta or another cheese of your choice. Also try with blue cheese!

Easy lasagna with pumpkin, kale and cottage cheese recipe

A delicious lasagna that does not require an oven!

PREPARATION TIME:   20 min    Persons:    4     CALORIES:   558 kcal

 

INGREDIENTS

  • 600 g butternut squash threads and seeds removed, cut into 1 cm cubes
  • olive oil
  • 2 tbsp pine nuts
  • ½ tbsp coriander seeds, coarsely jacked
  • 2 shallots finely chopped
  • 1 red chilli in thin rings
  • 2 cloves of garlic pressed
  • 250 g sliced ​​kale
  • sea ​​salt flakes and black pepper
  • 12 fresh lasagne sheets in the refrigerator compartment
  • juice of 1/2 lemon
  • 200 g cottage cheese

INSTRUCTIONS

  1. Steam the squash cubes gently for about 10 minutes – the tip of a sharp knife should slide in easily. Let it evaporate briefly.
  2. Heat 2 tablespoons of olive oil in a large frying pan over medium to high heat and fry the pumpkin, pine nuts and coriander seeds for 5 minutes, until the pumpkin and pine nuts are lightly browned. Spoon the from the pan and onto a plate. Cover with aluminum foil.
  3. Heat the skillet again, it should still have enough olive oil in it (if not, pour in another dash). Fry the shallot for 2 minutes on low heat. Add the chili pepper, garlic and cook for 1 minute. Add the kale and stir fry 5 minutes.
  4. Meanwhile, bring a large pot of salted water to a boil. Prepare 2 tea towels. Cook the lasagne sheets in portions (so that they do not stick) in 4 minutes until al dente. Scoop them out of the pan with a slotted spoon, spread them over the tea towels and keep them warm under aluminum foil.
  5. Deglaze the kale with the lemon juice, let it evaporate for 1 minute and sprinkle with salt and pepper.
  6. Build a loose lasagna on each plate: a sheet of pasta with a layer of kale on top, a spoonful of pumpkin with pine nuts and a scoop of cottage cheese. Repeat the layers two more times, garnish with a drizzle of extra virgin olive oil and serve immediately.

NUTRITIONAL VALUE PER SERVING

Calories: 558 kcal

Carbohydrates: 98 g

Protein: 25 g

Fat: 9 g

Saturated fats: 2 g

Cholesterol: 100 mg

Sodium: 247 mg

Potassium: 1223 mg

Fiber: 4 g

Sugar: 6 g

Vitamin A: 22,430 IU

Vitamin C: 124 mg

Calcium: 234 mg

Iron: 7 mg

DISCLAIMER

The stated nutritional value is based on standard tables and therefore an estimated total. No rights can be derived from the information in the nutritional table.

 

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