Pumpkin and spinach lasagna

Ingredients for 4 servings:

• 12 lasagna sheets
• 500 g Hokkaido pumpkin(s)
• 1 large carrot(s)
• 1 m.-sized onion(s)
• 2 garlic cloves
• 500 g leaf spinach
• 8 mushrooms
• 4 tbsp almond flakes
• 175 ml vegetable stock
• 100 ml milk
• e.g. chili
• n. B. Salt
• ½ tsp nutmeg
• olive oil
• n. B. cheese
• 15 small sage leaves

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

vegetarian, simple, light

Finely dice the onion, garlic, carrot, pumpkin, and mushrooms and fry in a pan with a little olive oil. Fry for about 10-15 minutes, until the pumpkin is soft. Season with nutmeg, pepper, salt, and chili, if desired. Add the spinach leaves and cook until they collapse. You can also use frozen spinach, but it must be thawed first. Pour in the broth and milk and simmer briefly. Line a baking dish with lasagna sheets and add the filling. Add another layer of sheets, then another layer of filling. Finally, sprinkle with cheese. Sprinkle with flaked almonds and scatter the sage leaves over the surface. Drizzle with a little olive oil. Preheat oven to approximately 200°C and bake for 30-40 minutes.