Surely if you think of a lasagna recipe, bechamel sauce or tomato sauce come to mind, well, the pumpkin lasagna recipe that we give you today does not have one thing or the other. It is made only with pumpkin and cheese, and I can assure you that it is delicious, as well as being very easy and very healthy thanks to the properties of the pumpkin.
For the lasagna:
- 1 kg pumpkin (the one shaped like a peanut) cut into thin strips
- 1 tablespoon extra virgin olive oil
- 1 package of lasagna sheets
- 800g ricotta cheese
- 1/2 cup sap leaves (optional)
- 120g gorgonzola cheese, crumbled
- 100g grated mozzarella
For the green dill sauce:
- 1/4 cup dill
- 1 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon grated lemon peel sea salt and freshly ground black pepper
- Preheat the oven to 200ºC
- Put the dill, parsley, olive oil, lemon juice, lemon zest, salt and pepper in a bowl and mix. We reserve
- Put the squash in an oven-safe container (like this TERRA casserole from BRA), drizzle with olive oil, salt and pepper and put in the oven for about 20 minutes until they start to brown and are tender. We booked.
- We raise the temperature of the oven to 220ºC. Cook the lasagna sheets and pass them through water to cool them.
- We put a couple of leaves on a baking tray or a baking pan like the one that appears in the photos so that they are half out of the container.
- Sprinkle with ricotta and put 4 pumpkin slices and 1 sage leaf + 1 tablespoon of gorgonzola.
- We fold the lasagna sheets to make a kind of envelope and make two more layers, ending with a layer of lasagna. We make as many lasagnas as the recipe gives us (about 4 come out).
- Sprinkle with the mozzarella and bake for about 15 minutes or until melted and toasted.
- Served with a little dill green sauce on top.