Pumpkin, Spinach, and Ricotta Lasagna

Ingredients

Lasagna 5 sheets

Pumpkin puree 250 g

Spinach 200 g

Ricotta cheese 200 g

Kefir 300 ml

Eggs 3

Salt

Pepper

Nutmeg

Anise

Cardamom

Vegetable oil

Pesto sauce

Boil the lasagna sheets in well-salted water for 5 minutes. This will allow the sheets to become pliable. Remove from the water and place them on a smooth surface, making sure they don't touch each other, otherwise they will stick together. Generously grease a baking pan. Cut the lasagna sheets diagonally and arrange them on the bottom of the pan, forming a border. If any cracks form, cover them with pieces from one of the sheets; they will adhere well and prevent the filling from leaking.

Whisk 1 egg in a small bowl with a fork and brush the inside of the lasagna sheets with it. Add salt, pepper, nutmeg, anise seeds, cardamom (just a pinch of cardamom; we're looking for just a hint of spice) to the pumpkin puree, along with the remaining egg from brushing the lasagna sheets. Mix everything well and arrange them on the bottom.

Wash the spinach, chop it, and sauté it in butter for 1 minute. In a bowl, combine 200 g of kefir, 1 egg, spinach, salt, and pepper. Carefully place the lasagna on top of the pumpkin puree, being careful not to mix the layers.

For the final layer, combine 100g of kefir, 1 egg, ricotta, salt, and pepper in a bowl. Carefully place it on top of the spinach layer. Bake the lasagna in a preheated oven at 160°C for 30-40 minutes. Remove, let cool, slice, and serve, seasoning the dish with pesto sauce.

Enjoy!