Vegetarian sweet potato, pumpkin and spinach lasagna

Vegetarian sweet potato, pumpkin and spinach lasagna

Can you feel it in the air? Fall is coming, and I love it!

I’ve written before about how I don’t have one single favorite season – I love the changing of them, really – but if I absolutely had to choose, I would probably pick fall.

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Don’t get me wrong – I love those first blooms of spring, long summer nights, and cozy snow days with hot chocolate in the winter, but fall is just that teeny-tiny bit better in my book. It just has this warmth to it – not the summer heat, but instead a warm glow from the low sun, cozy snuggly knits, and the taste of apples, pumpkin, and warm spices.

And I’ve got just the right recipe for that!

Rich sweet potato meets creamy ricotta and pumpkin puree, with a pop of spinach green in between. It’s vegetarian, and can be made vegan if you have a substitute for ricotta (like made from tofu or cashews, for example). I used a can of pumpkin puree that I had sitting in my pantry, but you can easily make it yourself from hokkaido or butternut squash.

 

Sweet potato, pumpkin & spinach lasagna

(vegetarian, 3-4 servings)

500g (1 lb) sweet potatoes

1 can (425g) pumpkin puree

250g ricotta cheese

75g (2 cups) baby spinach

a bit of milk

75g grated mozzarella cheese

0.25 tsp nutmeg

salt, pepper

Peel the sweet potatoes and cut them into thin slices. Divide into three portions. In a small bowl, stir ricotta cheese with a little bit of milk to make an even mass that’s easily spreadable. In a separate bowl, season the pumpkin puree with nutmeg, salt and pepper to taste.

Start with a layer of sweet potato slices at the bottom of the baking dish. Carefully spread half of the pumpkin mix on top, followed by a third of the ricotta mixture. Top with half of the baby spinach. Put a second layer of sweet potato slices on top and gently push to compress. Repeat with the pumpkin, ricotta, and baby spinach layers, and finish with a layer of sweet potatoes. Cover with the remaining ricotta mix and grated cheese.

Cover with foil and bake at 190 degrees Celsius for about 55min (until the sweet potatoes are tender), then remove the foil and bake for another 5-10min.

 

Sweet potato, pumpkin, and spinach lasagna - The Copenhagen Tales Sweet potato, pumpkin, and spinach lasagna - The Copenhagen Tales

Sweet potato, pumpkin, and spinach lasagna - The Copenhagen Tales Sweet potato, pumpkin, and spinach lasagna - The Copenhagen Tales

Sweet potato, pumpkin, and spinach lasagna - The Copenhagen Tales Sweet potato, pumpkin, and spinach lasagna - The Copenhagen Tales

Sweet potato, pumpkin, and spinach lasagna - The Copenhagen Tales

Et voilà: the taste of fall!

What’s your favorite fall dish? Send me some links in the comments!

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