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Lasagne of pumpkin with beetroot, mascarpone and goat cheese
Lasagne of pumpkin with beetroot, goat cheese, mascarpone and sage.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the beets into thin slices. Keep 6 sage leaves (for 4 people) separately and cut the rest fine.
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Mix the mascarpone with the milk, finely chopped sage, pepper and possibly salt in a saucepan and heat over low heat for 5 minutes.
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Divide 1 tbsp of the mascarpone mixture over the bottom of the oven dish. Cover with ⅓ of the lasagne sheets.
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Divide ⅓ of the pumpkin lasagne sheets, ⅓ of the beets, ⅓ of the rest of the sauce and ⅓ of the goat's cheese.
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Make 2 more layers. Divide the sage kept separately.
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Bake the lasagne in the middle of the oven in about 45 minutes until golden brown and done. Cover with aluminum foil if the lasagne becomes too dark.
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Nutrition
590Calories
Sodium15% DV360mg
Fat54% DV35g
Protein40% DV20g
Carbs15% DV44g
Fiber28% DV7g
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