Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Lasagna of beet, pumpkin and goat cheese
 
 
4 ServingsPTM55 min

Lasagna of beet, pumpkin and goat cheese


Lasagna of beet, pumpkin, tomato cubes and goat's cheese.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Preheat the oven to 180 ° C.
  2. Prepare the pumpkin pieces according to the instructions on the package in the microwave. Meanwhile, cut the beets into thin slices.
  3. Chop the onion and grate the cheese.
  4. Heat the oil in a pan and fry the onion for 2 minutes. Add the pumpkin pieces and tomato cubes.
  5. Remove the pan from the heat and mash the vegetables with the hand blender.
  6. Put the pan back on the heat, add the sage and cook gently for 3 minutes. Season with pepper and salt.
  7. Grease the oven dish. Spread a layer of pumpkin tomato sauce over the bottom of the oven dish. Cover with ⅓ of the lasagne sheets.
  8. Divide ⅓ of the rest of the sauce, half of the beets and ⅓ of the goat's cheese. Make 2 more layers, the latter of which does not contain beet.
  9. Bake the lasagna in the middle of the oven for about 30 minutes until done. Cover with aluminum foil if the lasagne becomes too dark.
  10. Sprinkle before serving with the sage. Yummy! .


Nutrition

485Calories
Sodium26% DV635mg
Fat29% DV19g
Protein42% DV21g
Carbs18% DV54g
Fiber32% DV8g

Loved it

Reviews