PUMPKIN AND SPINACH LASAGNA
Ingredients for 2-3 servings:
4 sheets of lasagna
🥬250g fresh spinach
🧅1 onion
🧀100g fresh goat cheese
🥛70ml milk
🎃200g pumpkin
🥃200ml vegetable stock
🧀40g grated cheese
1. Prepare the pumpkin: Wash it, cut it into cubes, then cook it for 15 minutes in a pan of boiling water. Drain and mash with a fork. Add the vegetable stock to obtain a semi-liquid purée.
2. Prepare the spinach: Chop the onion. Sauté it in a pan with a drizzle of oil, then add the spinach. Once reduced, add the goat cheese and milk. Season with salt and pepper. Set aside.
3. Assemble the lasagna:
* In a dish, place a layer of pumpkin puree, then a sheet of lasagna.
* Add a layer of spinach-goat cheese mixture, then another sheet of lasagna.
* Alternate layers until all the ingredients are used up, ending with the spinach-goat cheese mixture.
4. Add the grated cheese: Sprinkle the top of the dish with the grated cheese.
5. Cooking: Bake in an air fryer at 160°C for 25 minutes, or in an oven preheated to 180°C for 30 minutes.