A refined and balanced vegetarian lasagna, where each layer is well defined: a velvety pumpkin cream, sautéed fresh spinach, and a generous layer of Caciotta Cremosa Vaccina, all enriched by Parmigiano Reggiano di Vacca Bianca Modenese. An elegant dish and without béchamel, perfect for those who love plant-based cuisine and the creaminess of great Italian cheeses.
Cut the pumpkin into cubes, cook it in the oven at 180°C with oil, salt, and pepper for 18-20 minutes, then blend it with a bit of milk until you get a velvety cream.
Sauté the spinach in a pan with a drizzle of oil and a pinch of salt until just wilted, then drain and coarsely chop them.
Work the Caciotta Cremosa Vaccina 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 dish towel.
Assemble the lasagna in this order: At the bottom of the baking dish, a layer of pumpkin cream. Layer of pasta. Layer of creamy Caciotta.
Layer of pasta. Layer of sautéed spinach (only spinach, not mixed with the cream). Layer of pasta. Layer of pumpkin cream.
Continue alternating: creamy Caciotta / pasta / spinach / pasta / pumpkin cream, etc.
Finish with abundant Parmigiano di Vacca Bianca Modenese on the surface.
Bake in 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 fridge for up to 2 days, well covered. Reheat in the oven to restore creaminess. Do not freeze.
Italy, 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 |
