Pumpkin and spinach lasagne

Total time: 1hr 25m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 759 Kcal, 39g Protein, 53g Carbohydrates, 41g Fat


  • Vegetables
  • 0.5 tbsp butter
  • 2 garlic clove, finely chopped
  • 500 g frozen chopped spinach, defrosted, drained
  • 2 onions, finely chopped
  • 800 g squash (e.g. Delica), coarsely grated (yields approx. 600 g)
  • 180 g feta, coarsely grated
  • 50 g grated Parmesan
  • 3 tbsp sage, finely chopped
  • 0.25 tsp nutmeg
  • 0.25 tsp cinnamon
  • a little pepper
  • 1.5 tsp salt
  • Sauce
  • 3 tbsp white flour
  • 30 g butter
  • 6 dl milk
  • 50 g grated Parmesan
  • a little nutmeg
  • a little pepper
  • 0.75 tsp salt
  • 9 white lasagne sheets
  • 2 tbsp pumpkin seeds
  • Utensils
  • Wide-bottomed ovenproof dish (holding approx. 2.5 l), greased

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  • Vegetables

    Heat the butter and sauté the onions for approx. 3 mins. then add the garlic and cook briefly. Add the spinach and continue to cook for approx. 3 mins., allow to cool a little. Mix the pumpkin, feta, Parmesan and sage with the spinach, season.
  • Sauce

    Heat the butter, add the flour and cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat. Pour in the milk, bring to the boil while stirring, then reduce the heat, Simmer the sauce over a medium heat for approx. 10 mins., stirring occasionally until the sauce is thick and creamy. Stir in the cheese, season.
  • To layer

    Place 3 lasagne sheets in the prepared dish. Completely cover the pasta sheets with 1/3 of the sauce. Top with half of the vegetables. Repeat. Cover with the remaining 3 lasagne sheets and pour over the remaining sauce. Scatter the cheese and pumpkin seeds on top. Gratinate for approx. 35 mins. in the lower half of an oven preheated to 200°C.

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