Pasta pie with butternut squash

Who doesn't like dishes to share? Think of Christmas, a room full of dear ones and a table full of dishes that you enjoy together. You can easily combine this rich pasta pie with butternut squash and three types of cheese together with a soup, salad, meat or fish for a delicious wholesome Christmas meal. The recipe is an easy one!


  • 250 g of fresh lasagne sheets

  • ½ butternut squash

  • 3 cloves of garlic

  • 70 g pine nuts

  • 35 g of fresh basil

  • 2 large tomato tomatoes

  • 200 g of feta

  • 50 g of parmesan

  • 200 g of ricotta

  • 1 egg

  • 150 g of fine spinach

  • ½ tsp nutmeg

  • 1 tsp chilli flakes

  • pepper and salt

  • olive oil

  • fresh parsley for garnish


Preheat the oven to about 170 degrees. Cover the cake pan with baking paper.

Tear the lasagne sheets into large pieces, peel the pumpkin and cut the flesh into thin slices. Peel the garlic cloves and chop finely. Roast the pine nuts, tear the basil leaves into large pieces and grate the tomato tomatoes on a large grater and discard the peels. Crumble the feta into pieces and grate the Parmesan.

Place all ingredients in a large bowl with 3 tablespoons of olive oil and 50 ml of water, but keep a third ricotta and a third feta seperate. Mix everything together.

Pour the pumpkin mixture into the cake pan and press the top well. Divide the remaining ricotta and feta on top and cover it with aluminum foil. Bake the cake in the oven for 90 minutes until the top is golden brown. Allow the cake to cool for 30 minutes before removing it from the tin and garnish with the parsley.