A refined and balanced vegetarian lasagna, where each layer is well defined: a smooth pumpkin cream, sautéed fresh spinach, and a generous layer of Creamy Cow's Milk Caciotta, all enriched with Parmigiano Reggiano from White Modenese Cow. An elegant dish without béchamel, perfect for those who love plant-based cuisine and the creaminess of great Italian cheeses.
Cut the pumpkin into cubes, bake it in the oven at 180°C with oil, salt, and pepper for 18-20 minutes, then blend it with a little milk until you get a smooth cream.
Sauté the spinach in a pan with a drizzle of oil and a pinch of salt until just wilted, then drain and roughly chop them.
Mix the Creamy Cow's Milk Caciotta in a bowl with a little milk, salt, pepper, and nutmeg to obtain a smooth and spreadable cream.
Blanch the lasagna sheets for 1 minute in salted water, then drain them on a cloth.
Assemble the lasagna in this order: A layer of pumpkin cream on the bottom of the baking dish. Layer of pasta. Layer of creamy caciotta cream.
Layer of pasta. Layer of sautéed spinach (only spinach, not mixed with the cream). Layer of pasta. Layer of pumpkin cream.
Continue alternating: caciotta cream / pasta / spinach / pasta / pumpkin cream, etc.
Finish with plenty of Parmigiano from White Modenese Cow on the surface.
Bake in a static oven at 180°C for about 30 minutes, until golden brown.
Let it rest for 5 minutes and serve with fresh basil leaves.
In the refrigerator for up to 2 days, well sealed. Reheat in the oven to regain creaminess. Do not freeze.
Italia, Emilia Romagna
| Energy (kcal) | 118.41 |
| Carbohydrates (g) | 2.35 |
| of which Sugars (g) | 1.39 |
| Fat (g) | 8.77 |
| of which Saturates (g) | 4.68 |
| Protein (g) | 7.38 |
| Fiber (g) | 0.63 |
| Sale (g) | 0.37 |
