Smoked Salmon and Pumpkin Lasagna

Name: Smoked Salmon and Pumpkin Lasagna
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Ingredients: 250 grams Lasagna Pasta; 400 grams Hokkaido Pumpkin; 200 grams Smoked Salmon; 200 grams Fresh Spinach; 100 grams Parmesan; 150 grams Mozzarella (Grated); 2 tablespoons Butter; 1 Onion; 2 Garlic Cloves; Salt; 2 tablespoons Flour; 400 milliliters Vegetable Broth; 200 milliliters Heavy Cream; Nutmeg; Black Pepper; 1 tablespoon Dill

1 hrs 20 min·127 Views

Flora Petrova

352 Recipes

Pumpkin Lasagna with Spinach and Smoked Salmon: A flavorful and comforting lasagna with layers of tender pumpkin, savory smoked salmon, and spinach, all enveloped in a creamy sauce and topped with melted cheese.

Allergens

Halal

3,089kcal

6 Portions · 1,858 g

Protein

154 g

Carbohydrates

223 g

Fat

171 g

Fiber

20 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

6

g

Lasagna Pasta250 grams
Hokkaido Pumpkin400 grams
Smoked Salmon200 grams
Fresh Spinach200 grams
Parmesan100 grams
Mozzarella (Grated)150 grams
Butter2 tablespoons
Onion1
Garlic Cloves2
Salt
Flour2 tablespoons
Vegetable Broth400 milliliters
Heavy Cream200 milliliters
Nutmeg
Black Pepper
Dill1 tablespoon

Prepare the Sauce:

1
Melt 2 tbsps butter in a saucepan over medium heat.
2
Add 1 finely chopped onion and sauté until soft and translucent.
3
Add 2 minced garlic cloves and cook for 1 min until fragrant.
1 min
4
Stir in 2 tbsps flour and cook for 1 min, stirring constantly.
1 min
5
Gradually add 400 ml vegetable broth while stirring to avoid lumps.
6
Add 200 ml heavy cream, 1/4 tsp nutmeg, salt and black pepper to taste.
7
Let it simmer until slightly thickened.
8
Stir in 1 tbsp chopped fresh dill.

Prepare the Ingredients:

9
Thinly slice 400g Hokkaido pumpkin.
10
Cut 200g smoked salmon into smaller, manageable pieces.
11
Roughly chop 200g fresh spinach.

Assemble the Lasagna:

12
Preheat oven to 180°C (350°F).
13
Start by spreading a thin layer of the prepared sauce on the bottom of a baking dish.
14
Place a layer of lasagna sheets (approximately 1/3 of the 250g) over the sauce.
15
Layer half of the thinly sliced Hokkaido pumpkin over the lasagna sheets.
16
Distribute half of the smoked salmon pieces evenly over the pumpkin.
17
Scatter half of the roughly chopped fresh spinach over the salmon.
18
Pour a layer of sauce over the spinach.
19
Repeat the layers: lasagna sheets, remaining pumpkin, remaining salmon, remaining spinach, and finish with a final layer of sauce.

Top and Bake:

20
Sprinkle 100g grated Parmesan and 150g grated mozzarella generously over the top layer of sauce.
21
Cover the baking dish with aluminum foil.
22
Bake for 30–40 min, or until the lasagna sheets and pumpkin are soft.
40 min
23
Remove the foil and bake for an additional 10–15 min, or until the cheese is golden and bubbly.
15 min

Serve:

24
Let the lasagna rest for a few minutes before slicing and serving.

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