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Pumpkin and Spinach Lasagna

Rowena Dumlao-Giardina
  • minutes
  • Serves

INGREDIENTS

3 cups

Baby spinach, frozen or fresh

1

Garlic clove

2 cups

Pumpkin puree

1 1/2 cups

Bechamel sauce

1

Bechamel sauce

12

Lasagna sheets, whole grain

4 tbsp

Flour

1/2 tsp

Kosher or sea salt

1/4 tsp

Nutmeg

1/8 tsp

Pepper

1/4 tsp

Salt

1 tbsp

Olive oil, extra-virgin

4 tbsp

Butter, pure

2 cups

Milk, non-fat

1/2 cup

Parmesan cheese, grated