Pumpkin lasagne
For the filling:
Verstuur boodschappenlijst
- 100 g parmezaanse kaas
- 500 g lasagnebladen
- 100 g baby spinach
- 500 g button mushrooms
- ½ theelepel(s) zout
- 2 eetlepel(s) plantaardige olie
- 1 snufje peper
- 500 g pumpkin (summer squash, butternut squash)
- 1 eetlepel(s) olijfolie
- 1 theelepel(s) coriander seeds
- 1 stuk(s) cube ginger
- 1 theelepel(s) turmeric
- 1 theelepel(s) kerrie
- 1 snufje peper
- 100 ml water
Voorbereiding
- Prepare the filling. Slice the button mushrooms and fry them over hot oil. Season with salt and pepper. Peel the pumpkin and chop it into 1-centimetre cubes. Fry the crushed coriander seeds, grated ginger, turmeric, and curry over hot olive oil. Add the pumpkin cubes and braise. Season with salt and pepper, and add a little water if necessary. Combine the fried button mushrooms and softened pumpkin, and let the stuffing cool down.
- Meanwhile, briefly cook the lasagne sheets in salted boiling water. Then, cool and dry well.
- Grease a baking dish. Line the bottom with a layer of lasagne sheets. Distribute the pumpkin and button mushroom filling over them and cover with baby spinach leaves. Repeat the process with two more layers. Finish the lasagne with a layer of filling and sprinkle grated Parmesan cheese on top.
