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Hellmann's
Lasagna with pumpkin and ricotta
Oven pasta without meat with pumpkin, tomato, pepper, ricotta, pine nuts and Grana Padano.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cut the pepper into strips. Grate the cheese.
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Heat the oil in a frying pan and fry the pepper for 2 minutes.
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Spoon the pumpkin through and cook for another 3 minutes. Pour the tomatoes and bring to the boil.
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Cook the tomato sauce for 5 minutes. Add half of the ricotta, pepper and salt.
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Grease the oven dish with oil. Spoon a little tomato sauce on the bottom of the dish. Cover with a layer of lasagne sheets.
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Spoon a little tomato sauce and make more layers with the rest of the lasagne sheets and sauce. Finish with a layer of tomato sauce.
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Spoon the rest of the ricotta in small mountains on the lasagne.
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Sprinkle with the Grana Padano, pine nuts and pepper.
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Bake the lasagne in the oven in about 30 minutes brown and done.
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Nutrition
530Calories
Sodium0% DV1.885mg
Fat32% DV21g
Protein40% DV20g
Carbs22% DV65g
Fiber52% DV13g
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