Can I make the pumpkin lasagna in advance?

Yes, you can make the lasagna in advance. Store the lasagna in the refrigerator and heat it just before serving in the oven at 180 degrees Celsius for about 20-25 minutes.

Can I freeze the pumpkin lasagna?

Yes, you can freeze the lasagna if you don't want to use it right away. Let the lasagna cool completely and place it in an airtight container. The lasagna can be stored in the freezer for about 3 months.

Pumpkin lasagna with ricotta, Swiss chard, and pancetta

Name: Pumpkin lasagna with ricotta, Swiss chard, and pancetta
Cook time: 1 min
Total time: 1 min
Yield: 4P
Ingredients: Tomato Swiss chard sauce:; 300 g Swiss chard; 1 onion; 2 cloves of garlic; 1 tbsp olive oil + a knob of butter; 1 tbsp finely chopped sage leaves + extra for topping; 1 tsp nutmeg; 1 tsp curry powder; 250 g soft sun-dried tomatoes, finely chopped; 290 ml passata; 1 tbsp balsamic vinegar; Ricotta mixture:; 250 g ricotta; 1 egg; Zest of 1 lemon; Pinch of nutmeg; 160 g thin slices of pancetta; 250 g mozzarella; 75 g grated Emmental; 600 to 700 g peeled butternut squash, sliced very thinly

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This lasagna is not only feel-good food but also a real flavor bomb. The classic lasagna sheets are replaced with pumpkin slices. Discover the recipe here!

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Ingredients

What do you need?

Quantity: 4P

Tomato Swiss chard sauce:
300 g Swiss chard
1 onion
2 cloves of garlic
1 tbsp olive oil + a knob of butter
1 tbsp finely chopped sage leaves + extra for topping
1 tsp nutmeg
1 tsp curry powder
250 g soft sun-dried tomatoes, finely chopped
290 ml passata
1 tbsp balsamic vinegar

Ricotta mixture:
250 g ricotta
1 egg
Zest of 1 lemon
Pinch of nutmeg

160 g thin slices of pancetta
250 g mozzarella
75 g grated Emmental
600 to 700 g peeled butternut squash, sliced very thinly

Ricotta mixture:
250 g ricotta
1 egg
Zest of 1 lemon
Pinch of nutmeg

160 g thin slices of pancetta
250 g mozzarella
75 g grated Emmental
600 to 700 g peeled butternut squash, sliced very thinly

Preparation method

How do you make this?

Preheat the oven to 180°.

Lay the pancetta flat on a baking sheet and bake for about 10 minutes in the oven until crispy.

Place on kitchen paper.

Sauté the finely chopped onion, sage, and garlic in the oil and butter until nicely browned.

Add the finely chopped Swiss chard, let it sauté briefly, and then add passata and sun-dried tomatoes.

Season with pepper and salt, nutmeg, curry powder, and balsamic, let simmer for another 5 minutes.

Mix all the ingredients for the ricotta mixture together.

Now make layers of the peeled pumpkin slices, Swiss chard tomato sauce, ricotta with pancetta on top, finishing with Swiss chard tomato sauce, and place the sliced mozzarella on top.

Gently massage the sage leaves with some oil so they cook nicely and place them on top as well.

Bake for at least an hour, so the pumpkin slices are soft, and you have a nice brown crust.

Do the test with a skewer to see if the pumpkin is cooked.

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