This pumpkin and goat cheese bake combines autumnal flavors in a creamy, savory dish. Quick to prepare and perfect for a healthy lunch or dinner.
Pumpkin and goat cheese casserole
SimplyLevel
45 min.working hours
from Paulina
Ingredients
- 750 gHokkaido pumpkin, diced (with peel)
- 300 gdiced zucchini
- 6Lasagna sheets
- 150 ggrated mozzarella
- 100 gsoft goat cheese (e.g. goat cheese log)
- 50 gpumpkin seeds
- 1 tbsp butter (approx. 15 g)
- 1 tbspflour (approx. 15 g)
- 250 mlMilk (1.5% fat)
- 150 gBalance cream cheese
- 150 gLow-fat quark
- A little salt, pepper, nutmeg
- 1 tspdried oregano
Nutritional values per serving
410 kcal
calories
29 g
protein
22 g
carbohydrates
21 g
Fat
preparation
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Melt butter in a saucepan, stir in flour . Pour in milk and bring to a boil.
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Stir in cream cheese and quark, season with salt, pepper, nutmeg and oregano.
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Layer pumpkin, zucchini, sauce and lasagna sheets alternately in a casserole dish.
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Finish with mozzarella and goat cheese, sprinkle with pumpkin seeds.
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Bake at 180°C ( fan-assisted) for approximately 35–40 minutes.
