Open Lasagna with Pumpkin

Open Lasagna with Pumpkin

50 min
Medium
1 serv.
317 g / 1 serv.

Rating

Average rating:—

Description

Delicate open lasagna with baked pumpkin, creamy sauce, parmesan and almonds

  1. Preheat the oven to 200°C.
  2. Peel the pumpkin and cut into cubes about 2x2 cm.
  3. Place the pumpkin on a baking tray, drizzle with sunflower oil, sprinkle with dried garlic, half of the garam masala and thyme leaves.
  4. Bake the pumpkin for 25-30 minutes until soft and caramelized.
  5. Boil the lasagna sheets in salted water according to package instructions until al dente (usually 5-7 minutes).
  6. Remove the lasagna sheets and pat dry on a clean towel.
  7. Chop the almonds and toast them in a dry pan until golden.
  8. In a small saucepan, heat the cream with the remaining half of the garam masala without bringing to a boil.
  9. Place a lasagna sheet on a plate and top with some of the roasted pumpkin.
  10. Drizzle with the cream sauce and sprinkle with grated parmesan.
  11. Repeat the layers 1-2 more times depending on the amount of ingredients.
  12. Sprinkle with toasted almonds and fresh basil leaves, and drizzle with olive oil.
772
243 kcal / 100 g
kcal
27.7 g
8.7 g / 100 g
Protein
87.1 g
27.5 g / 100 g
Carbohydrates
35.5 g
11.2 g / 100 g
Fats