Pumpkin – Spinach – Lasagna

Ingredients for 4 servings:

• 800 g pumpkin flesh
• 350 g leaf spinach, fresh or frozen
• 3 garlic cloves
• 30 g soy granules
• 150 g lasagna sheet(s)
• 200 ml milk
• 150 ml water
• 1 ½ tbsp cornstarch
• 50 g Parmesan, grated
• salt and pepper
• 1 pinch of nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Coarsely grate the pumpkin and sauté briefly with a little water. Add the spinach and soy granules and season with salt and pepper. Layer the lasagna sheets and the pumpkin-spinach mixture alternately in a gratin dish. Top with the lasagna sheets. Mix the milk, water, cornstarch, and half of the Parmesan cheese and bring to a boil. Season with salt, pepper, and a little grated nutmeg. Pour the sauce over the lasagna, sprinkle with the remaining Parmesan cheese, and bake at about 200°C for 30 minutes. Tip: If you like it a little more substantial, add more Parmesan cheese. A few chanterelle mushrooms in the pumpkin-spinach mixture would also be delicious.