Pumpkin, Spinach, and Creamy Caciotta Lasagna

Preparation

1. STEP 1 OF 10

   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.

2. STEP 2 OF 10

   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.

3. STEP 3 OF 10

   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.

4. STEP 4 OF 10

   Blanch the lasagna sheets for 1 minute in salted water, then drain them on a cloth.

5. STEP 5 OF 10

   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.

6. STEP 6 OF 10

   Layer of pasta. Layer of sautéed spinach (only spinach, not mixed with the cream). Layer of pasta. Layer of pumpkin cream.

7. STEP 7 OF 10

   Continue alternating: caciotta cream / pasta / spinach / pasta / pumpkin cream, etc.

8. STEP 8 OF 10

   Finish with plenty of Parmigiano from White Modenese Cow on the surface.

9. STEP 9 OF 10

   Bake in a static oven at 180°C for about 30 minutes, until golden brown.

10. STEP 10 OF 10

    Let it rest for 5 minutes and serve with fresh basil leaves.

General Information

Analysis

Macronutrients (100 gr)