- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6-8 people
- Cooking methods: Oven
- Cuisine: Italian
- Energy 478.62 (Kcal)
- Carbohydrates 35.81 (g) of which sugars 7.73 (g)
- Proteins 27.08 (g)
- Fat 25.96 (g) of which saturated 15.60 (g)of which unsaturated 9.32 (g)
- Fibers 1.89 (g)
- Sodium 1,539.28 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Simo and Cicci recommend
You can store Pumpkin and Ricotta Lasagna in the fridge for 2-3 days or freeze it in an airtight container for up to 3 months. Additionally, you can prepare it a day in advance, store it in the fridge, and then bake it in the oven.
You can use gluten-free lasagna sheets for a gluten-free version. Also, if you use dry pasta sheets, you can blanch them before assembling the lasagna.
You can substitute mozzarella with provola or smoked scamorza.
Instead of speck, you can use crumbled sausage, diced cooked ham, or for a seafood version, smoked salmon.
Instead of speck, you can use crumbled sausage, diced cooked ham, or for a seafood version, smoked salmon.
