John Myers
Ingredients for 2 servings:
- 150 g spelt flour
- 400 g butternut squash
- 300 g spinach
- Water
- possibly turmeric
- possibly cane sugar, stevia or coconut sugar
- possibly salt
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes
Preheat the oven to 200°C. Chop the pumpkin very finely and boil it in just 1-2 cm of water to create a nice porridge. Add turmeric and sugar or sugar substitute, if desired. Be careful not to make it too sweet. Cook the spinach in a very small amount of water and mash the pumpkin. The porridge should not be too runny, but also not as thick as regular mashed potatoes. Add about 175 ml of water to the flour and knead the pasta dough, adding flour or water until the dough is no longer sticky and does not crack. Then make lasagna sheets using a pasta machine or roll them out with a rolling pin and cut them out. In a baking dish, start with a layer of pumpkin, then lasagna sheets, spinach, lasagna sheets, pumpkin, and so on. Finish with a layer of pumpkin and spinach and place in the oven for 30-45 minutes. Note: I generally cook without salt, so please add salt yourself if desired.
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