Creamy Five-Vegetable Lasagna with Ricotta and Grana Padano

Five-Vegetable Lasagna: A Delicious and Hearty Vegetable Delight

This Five-Vegetable Lasagna is a savory and satisfying dish packed with the freshness of five different vegetables, making it a wholesome option for any meal. The layers of oven-baked lasagna pasta, creamy ricotta, and flavorful roasted vegetables create a mouthwatering balance of textures and tastes. Whether you’re planning a comforting family dinner or a meal for guests, this recipe will surely delight everyone at the table.

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Recipe Details

• Servings: 6
• Category: Main Course (Primi Piatti)
• Preparation Time: 40 minutes
• Cooking Time: 30 minutes
• Total Time: 70 minutes

Ingredients

Instructions

1. Prepare the Vegetables
   Begin by preparing the vegetables. Slice the eggplant into thin rounds (around 3-4 mm thick) using a mandolin for uniformity. Grill the slices on a hot griddle for a few seconds on each side, until they are lightly charred and tender. Once grilled, cut the eggplant into smaller pieces.

   Peel and dice the pumpkin, then set it aside. Clean and trim the artichokes, removing the tough outer leaves and cutting the stems off. Cut the porcini mushrooms, removing the stems and wiping away any soil with a damp cloth.

2. Cook the Pumpkin Cream
   In a saucepan, add the diced pumpkin and pour in the milk. Season with salt, black pepper, and a pinch of nutmeg. Simmer gently on low heat for about 10 minutes until the pumpkin softens and the milk absorbs into the vegetable. Once tender, use a hand blender to puree the mixture into a smooth, creamy consistency.

   After blending, stir in the ricotta cheese, allowing it to blend perfectly with the pumpkin cream. Add the thyme leaves for added flavor, and adjust seasoning if necessary.

3. Sauté the Artichokes and Mushrooms
   Heat 20 ml of olive oil in a pan over medium heat. Add the garlic cloves and sauté until fragrant. Add the artichokes and cook for 5-6 minutes, stirring occasionally. Once cooked, remove the garlic cloves and discard them.

   In a separate pan, sauté the porcini mushrooms for 4-5 minutes until tender. Season with salt and pepper.

4. Assemble the Lasagna
   Preheat your oven to 220°C (430°F) if using a conventional oven, or 200°C (390°F) for a convection oven. Grease a 20×30 cm baking dish with a little olive oil.

   Begin by laying down 3 sheets of lasagna pasta to form the first layer. Follow with a layer of grilled eggplant and spinach. Then, add another 4 sheets of pasta, this time placing them parallel to the longer side of the dish. Spread a portion of the creamy pumpkin mixture and top with a layer of sautéed vegetables—artichokes, mushrooms, and spinach.

   Continue layering with 3 more pasta sheets, followed by the creamy pumpkin filling and vegetables. Repeat the process until all the ingredients are used up. For the final top layer, place 4 sheets of pasta, and spread the remaining pumpkin cream. Finish by adding a generous amount of the sautéed vegetables—eggplant, mushrooms, spinach, and artichokes—on top. Grate the Grana Padano cheese over the top for a final touch.

5. Bake the Lasagna
   Place the lasagna in the preheated oven. Bake at 220°C (430°F) for 20 minutes in a conventional oven or 200°C (390°F) for 10 minutes in a convection oven, until the top is golden and bubbling.

6. Let it Rest
   Once the lasagna is done, remove it from the oven and let it rest for a few minutes before serving. This allows the flavors to meld and makes it easier to slice.

Serving Suggestions

Serve the Five-Vegetable Lasagna with a light salad, some crusty bread, or a drizzle of olive oil and fresh herbs for extra flavor. This dish pairs beautifully with a light, fruity white wine or a crisp sparkling water to balance the richness of the creamy layers.

Nutritional Information (Per Serving)

Enjoy this vegetable-packed lasagna as a delicious and hearty vegetarian meal that’s bursting with fresh, seasonal ingredients. It’s perfect for family gatherings, cozy dinners, or even special occasions where you want to serve something a little more unique and flavorful. The combination of pumpkin, eggplant, artichokes, mushrooms, and spinach is both rich and light, making this dish a true crowd-pleaser!