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RECIPES

Autumn Lasagna with Pumpkin & Baby Spinach

10/3/2017

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Our season favourite pumpkin is very popular and since we haven't baked lasagna for so long, we have a recipe for you. Oh well, we don't use conventional wheat flour pasta plates but green lentil plates, they taste really great and have a delicious bite. You won't even notice the difference. We got
these tasty records by the way from Greenist.de
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Ingredients (for 1 small oven tin/ 2 pers.):
1 pkg Green Lentil Lasagne plates from Greenist.de
1 big soy quark/soy yoghurt
1/2 pumpkin 
2 hands full of mushrooms
1 red onion
some white wine (ca 4 tbsp)
1 cup vegetable stock
400 gr spinach (frozen or fresh)
​2 cloves of garlic
1 small bunch of fresh sage 
salt & pepper
rapeseed to fry
olive oil for the tin
Preparation:
  1. Remove the seeds from the pumpkin and cut into small cubes. 
  2. Peel and chop the onion.
  3. Heat some rapeseed oil in a frying pan and fry the chopped onions until translucent.
  4. Add the pumpkin.
  5. Meanwhile clean and chop the mushrooms. Add the mushrooms to the pumpkin pieces and sauté for 5 minutes.
  6. Now deglaze with vegetable stock and white wine & cook for about 15-20 minutes until the pumpkin is soft enough to disintegrate. Season with salt and pepper. Remove everything from the pan and set aside.
  7. Preheat the oven to 200 degrees top/bottom heat.
  8. In the pan now the washed baby spinach with 2 small chopped garlic cloves and 4 tablespoons of water approx. 3 min. let boil. 
  9. Brush an oven dish with a little olive oil.
  10. Now fold 2/3 of the soy yoghurt into the pumpkin-champignon mixture. The rest will be needed later. 
  11. Alternate the pumpkin and mushroom mixture & baby spinach and the pasta plates on top of each other in the oven dish. The sequence pumpkin - spinach - plate should be repeated three times at best. Coat the top layer with soy yoghurt.
  12. Bake the lasagne for 30 minutes.
  13. Bon Epi-tit <3
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    Feli & Alex ♡
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  • About
    • PRESS & EVENTS >
      • PRESSE
      • POP UP KITCHEN >
        • LOVEOCADO
        • Epi-food's Blogger Brunchclub
  • BLOG
    • REZEPTE >
      • KONZENTRATION
      • IMMUNSYSTEM
      • STRESS & NERVEN
      • SCHÖNHEIT
      • JUGENDLICHKEIT
      • DETOX
      • VERDAUUNG
      • FATBURN
      • MUSKELKRAFT
      • LIBIDO
      • SCHLAF
      • FÜR KINDER
      • VEGAN
      • GLUTENFREI
      • REZEPT-KOOPERATIONEN >
        • KIDS RECIPES x Etepetete
        • JAPAN POKE BOWL x Tempo
        • OSTERMENÜ x Instyle Germany
        • WEIHNACHTSBÄCKEREI x netzshopping.de
        • EASY RECIPES x Epifizierte Blogger
        • SMOOTHIEBOWLS x Truefruits
        • ASIAN LUNCH x Blogger Fitnessweek
        • SUMMER FITNESS MENUE x Body+Soul
        • NEW YEARS BREAKFAST x Interview
        • SILVESTER MENUE x Hallhuber
        • CHRISTMAS MENUE x Glamour
        • AUTUMN MENUE x Hallhuber
    • GASTRO-GUIDES >
      • England || London
      • Spanien || Ibiza
      • Malaysia || Penang
      • Irland || Dublin & Umland
      • Holland || Amsterdam
      • Holland || Rotterdam
      • Spanien || Madrid
      • Spanien || Barcelona >
        • Barcelona
      • Deutschland || Berlin
      • Deutschland || Potsdam >
        • Potsdam Cafés
      • Deutschland || Frankfurt
      • Heimat || München >
        • Kustermann Event
      • Kroatien || Dubrovnik
      • Tschechien || Prag
      • Italien || Rom
      • Israel || Tel Aviv
      • Frankreich || Paris
    • HEALTH NEWS
    • GREEN
  • VIDEOS
  • ANGEBOT
    • ANGEBOT >
      • EPI-FOOD STUDIO
      • MEDIA WORKSHOP
      • COOKING WORKSHOP
      • CATERING >
        • REVIEWS >
          • CARMUSHKA SUMMERHOUSE
          • YOGALUNCH x World Avocado Organization
          • KINDERHOTEL x the lovelace hotel
          • SUPERFOOD x L'Oreal Garnier
          • BLOGGER MENUE x BloggerBoxx
          • PRESSDAYS x Hallhuber
          • FLYING BUFFET x Just EVE
        • PLANTBASED POP UP KITCHEN
    • AGBs >
      • Newsletter & Umfrage
      • AGBs Epi-Food APP
      • FAQ
  • SHOP