Pumpkin and spinach lasagna

Ingredients for 4 servings:

• 3 shallots
• some olive oil for frying and for the dish
• 100 g mushrooms
• 750 g Hokkaido pumpkin(s)
• 200 ml vegetable stock
• 150 ml white wine
• 2 cloves garlic
• 300 g ricotta
• n. B. Lasagna sheets
• e.g. salt and pepper
• Paprika powder
• nutmeg
• 400 g baby spinach
• 1 pack of grated cheese, e.g. mozzarella

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

vegetarian, with vegan option

Dice the shallots. Add a little oil to a hot pan and sauté the shallots over medium heat for about 4 minutes until translucent. Cut the Hokkaido pumpkin and mushrooms into 5 mm cubes, add them to the pan and fry for 5 minutes. Deglaze with vegetable stock and white wine, season with salt and simmer over low heat for 15-20 minutes, until the pumpkin starts to break down. The cooking time depends on the size of the pumpkin cubes; for me it usually took 30 minutes. Then set aside in a bowl and let cool slightly. Preheat the oven to 200°C (top/bottom heat). Return the pan to the hot stovetop, add the spinach and 3 tablespoons of water, and let it wilt over low heat. Crush the garlic and fold in along with salt, pepper, and nutmeg. Stir 200 g of ricotta into the cooled pumpkin filling and season with salt and pepper. If desired, add one or two tablespoons of ricotta to the spinach. Any leftovers can then be spread over the lasagna as a final layer. Brush a baking dish with a little olive oil. Then layer the pumpkin mixture, spinach, and pasta sheets one on top of the other. Repeat three times, finishing with a layer of pumpkin filling. Sprinkle with grated cheese and scatter any leftover ricotta underneath. Bake the lasagna for 25-30 minutes. This will serve about four people if everyone is very hungry.