A refined and balanced vegetarian lasagna where each layer is distinct: a velvety pumpkin cream, sautéed fresh spinach, and a generous layer of Creamy Caciotta Vaccina, all enriched with Parmigiano Reggiano from Vacca Bianca Modenese. An elegant dish without béchamel, perfect for those who love plant-based cuisine and the creaminess of great Italian cheeses.
Cut the pumpkin into cubes, roast 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 velvety cream.
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.
Work the Creamy Caciotta Vaccina in a bowl with a little milk, salt, pepper, and nutmeg to obtain a smooth, spreadable cream.
Blanch the lasagna sheets for 1 minute in salted water, then drain them on a cloth.
Assemble the lasagna in this order: a thin layer of pumpkin cream on the bottom of the baking dish. 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: caciotta cream / pasta / spinach / pasta / pumpkin cream, etc.
Finish with plenty of Parmigiano from Vacca Bianca Modenese on the surface.
Bake in a static oven at 180°C for about 30 minutes, until golden.
Let rest for 5 minutes and serve with fresh basil leaves.
Keep refrigerated for up to 2 days, well covered. Reheat in the oven to restore creaminess. Do not freeze.
Italia, 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 |
