Healthy Pumpkin Lasagna

Pumpkin is one of the most nutritious foods, and lasagna is among the most popular Italian pasta dishes. When you combine the two, you get a winning combination. Today, we bring you the recipe for Healthy Pumpkin Lasagna to try and enjoy.

Serves: 8

Preparation: 30 minutes

Cooking: 90 minutes

Ingredients:

1 eggplant, cut into 1 cm-thick slices
1.5 kg pumpkin, peeled, seeded, cut into 5mm thick slices
250 g lasagna sheets
3.5 cups cheddar cheese, grated
50 g plain flour
90 g unsalted butter
1 bunch kale, stems removed, chopped
6 cloves garlic, finely chopped
½ cup basil leaves, chopped
60 ml extra virgin olive oil, divided
1.2 L of milk
2 tsp Himalayan salt
½ tsp black pepper, ground

Directions:

Step 1

Preheat the oven to 200°C. Line a medium baking tray with baking paper.

Step 2

Soak the vegetables in a baking soda solution for 15 minutes, then rinse and dry.

Step 3

Place eggplant on a baking tray and brush with 1 tsp of oil. Bake, turning halfway through, for 20 minutes or until tender. Set aside to cool slightly.

Step 3

Place milk, basil leaves, and garlic in a saucepan. Bring to a simmer over medium heat. Cover and set aside for 5 minutes to allow flavours to develop. Season with salt and pepper. Strain the milk mixture into a jug and remove the solids.

Step 4

Meanwhile, heat a large frying pan over medium heat. Add 1 tablespoon of olive oil and half the kale. Season. Cook for 2 minutes or until wilted. Transfer to a plate. Repeat with the remaining kale.

Step 5

Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, for 2 minutes or until combined. Gradually add the milk mixture, stirring constantly until smooth. Increase the heat and bring to a boil. Remove from the heat and season.

Step 6

Spread ½ cup of white sauce over an 8cm deep base of a 24 cm X 40 cm glass baking dish. Arrange 2 lasagna sheets over the sauce, then break another sheet to fill in the gaps. Place one-third of the pumpkin and one-third of the kale over the lasagna sheets, seasoning each layer. Top with the eggplant, then add another ½ cup of white sauce and 1 cup of cheddar cheese. Repeat layering with the remaining lasagna sheets, pumpkin, kale, white sauce, and cheddar cheese, finishing with white sauce and cheddar cheese, reserving some cheese.

Step 7

Cover the dish with a lid or foil and bake for 45 minutes. Remove the lid (foil) and sprinkle the remaining cheese over the lasagna. Bake uncovered for another 15 minutes or until the cheese is golden brown. Remove from the oven and let it cool for 15 minutes.

Step 8

Cut the lasagna into pieces and divide among the plates.

Serving suggestions:

Serve with seasonal salad
Serve with steamed vegetables

Tips:

Add vegetables to your choice.
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Store leftover lasagna in an airtight container in the freezer for up to 2 months.

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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.

Healthy Pumpkin Lasagna