Name: Whole Wheat Pumpkin And Carrot Lasagna Recipe
Prep time: 1 h
Cook time: 45 min
Total time: 45 min
Yield: 8 Servings
Cuisine: European
Ingredients: Dough:; Whole wheat flour 300 gr; Eggs xl 3; Sunflower oil 2 tbsp; Water 3 tbsp; Filling:; Grated vegetables 1.5 kg; Large onion 1; Mozzarella cheese 350 gr; Big bell pepper 1; 16 sheets of lasagna pasta 13 x 11 cm; Optional: garlic, parsley, oregano, etc.; Bolognese Sauce:; Tomato sauce 1 liter; Medium onion 1; Minced meat 300 gr; Optional: garlic, parsley, oregano, bay leaf, paprika, etc.

Esta entrada también está disponible en: Español

It is the cold season in which our stomach asks for this type of prepared, homemade, rich and well-yielding food. So today, I’m leaving you this recipe for this exquisite whole wheat pumpkin and carrot lasagna. Made with seasonal vegetables to take advantage of current prices, especially when you have a large family.

One of the things I like the most about these kind of recipes is that you can modify them according to your taste or how much you want to spend on the preparation.

A really versatile recipe because in addition to the filling, you can also choose the type of sauce you want to use. Being among the possibilities a sauce without meat to a bolognese or with the type of meat that is had (chicken, beef, pork, sausages, etc.), between a mixed pink to an exclusively white to which you can add from mushrooms even legumes.

I made this lasagna with pumpkin and carrots. But these vegetables can be changed for the ones you like the most without inconvenience, the filling ingredients can be based on your own tastes, it is not necessary that this recipe be as is.

As for the pasta to use, and it is described, it is whole wheat and I prepared it in the food processor because it is easy, fast and without much effort. And to stretch I used a pasta machine, but you can use a rolling pin. Although if you are going to make pasta often, it is worth buying one.

You can find whole wheat recipes on our exclusive site Integralisimo.com. If you want other types of recipes, we encourage you to stroll through this site that little by little we will also fill with tempting recipes for our table and daily life.

Another thing I like about lasagna is that you can choose the number of layers of filling. The ideal is always to make 3 layers as a minimum and before starting the recipe it is always advisable to know the size of deep baking dish you have or will use for it. Thus we will have an idea of the size of the rectangles of dough that will be cut to make this lasagna and the filling layers that will also enter according to the height of the mold.

These types of meals are a little laborious, the ideal is to make a part a day before and not all on the same day. This avoids ending too tired and unwilling to make lasagna again.

Do you have any doubt or suggestion? Write me a comment at the end of the post 👇

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Visit my exclusive whole grain recipes website Integralisimo. For sweets recipes, Locos Por Los Dulces and for vegan recipes, Veganisimos.

Whole Wheat Pumpkin And Carrot Lasagna Recipe

Serves: 8 Servings Prep Time: 1 Hour Cooking Time: 45 Minutes 45 Minutes

Rating 5.0/5

( 2 voted )

INGREDIENTS

Dough:
Whole wheat flour 300 gr
Eggs xl 3
Sunflower oil 2 tbsp
Water 3 tbsp
Filling:
Grated vegetables 1.5 kg
Large onion 1
Mozzarella cheese 350 gr
Big bell pepper 1
16 sheets of lasagna pasta 13 x 11 cm
Optional: garlic, parsley, oregano, etc.
Bolognese Sauce:
Tomato sauce 1 liter
Medium onion 1
Minced meat 300 gr
Optional: garlic, parsley, oregano, bay leaf, paprika, etc.

INSTRUCTIONS

Put the whole wheat flour, eggs, tablespoons of oil and water. Process until the dough begins to peel off the bowl of the processing machine (dough does not need to be homogeneous, just little mixing). Wrap the dough in plastic kitchen film and let it rest for 30 minutes in the refrigerator. Also, you can make the dough the day before.
Stretch with a rolling pin or pasta machine until the dough begins to show through. Cut a rectangle of necessary size to cover the chosen baking dish. To cut the following rectangles, take this first as a measure, place on top of the dough and cut. Continue like this successively so they are all the same.
For the filling, sauté the onion and the bell pepper in a large hot frying pan with a little oil (I used a wok because it was a lot). Add garlic and salt to taste. Then add the pumpkin and grated carrots. Sauté for a few minutes without overcooking the vegetables. Season to taste. Reserve.
In a pot with plenty of boiling water, cook the lasagna in small amounts so that they do not stick for 1 minute, remove and leave on a well stretched dish towel to cool and dry.
To assemble the lasagna, cover the bottom of the baking dish with a layer of sauce. Place the sheets of pasta side by side until they cover the bottom of the deep baking dish. Top with a layer of filling and a little grated mozzarella cheese. Place the second layer of pasta, filling and cheese and then a third and last. Add the rest of the sauce so that it is covered and almost completely impregnated. Bake for 45 minutes at medium temperature.