Recipes

Spinach and Pumpkin Skillet Lasagna

Spinach and Pumpkin Skillet Lasagna Spinach and Pumpkin Skillet Lasagna (The Good Stuff)
DifficultyPortionsPrep timeCook time
Novice6-810 minutes35 minutes

Ingredients

  • 300g frozen spinach, thawed overnight
  • 3 tablespoons butter
  • 1 yellow onion, diced
  • Salt & pepper
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 2 cups warm milk
  • Pinch freshly grated nutmeg
  • 2 cups ricotta cheese
  • 1 cup pure pumpkin purée
  • 1 cup finely grated Pecorino cheese
  • 1 egg
  • 4 heaped tablespoons prepared pesto
  • Pinch crushed red pepper flakes
  • 1 cup grated mozzarella or fontina cheese
  • Approx. 200g no-boil lasagne sheets

Directions

  1. Heat your oven to 375ºF and transfer the thawed spinach into a mesh sieve. Press well to remove as much liquid as possible and set aside.
  2. Place a 10- or 12-inch cast iron skillet over medium heat. Add in the butter and onion, season with salt and pepper, and cook for 3 to 4 minutes or until tender. Add in the garlic and continue to cook for 1 minute. Scatter over the flour, stir to combine, and cook for an additional minute to toast.
  3. Slowly whisk in the warm milk, turn the heat down to medium-low, and simmer for 5 minutes or until thickened. Season with salt, pepper, and a pinch of nutmeg and transfer the sauce to a spouted measuring cup or a medium bowl. Turn the heat off under than pan and set aside.
  4. Add the spinach to a large bowl along with the ricotta, pumpkin purée, Pecorino, egg, and pesto. Season with salt and pepper as well as a pinch of red pepper flakes and mix well to combine.
  5. Assemble the lasagna by spreading a quarter of the cream sauce across the bottom of the cast iron skillet. Lay a third of the noodles in a single layer on top, breaking off pieces of the noodles as needed. Top with half of the ricotta and another quarter of the cream sauce. Lay over another third of the noodles on top followed by the remaining ricotta mixture and another quarter of the sauce. Top with the remaining noodles, spread over the rest of the cream sauce, and scatter over the mozzarella or fontina.
  6. Spray the dull side of a piece of aluminum foil with non-stick cooking spray. Cover the lasagna, dull side down, and bake for 45 minutes. Carefully remove the foil and continue to bake for 15 to 20 minutes or until golden brown on top.
  7. Allow the lasagna to sit for at least 10 minutes before slicing and serving with more Pecorino and fresh basil.