<div class="hero__text"><p>Autumn is coming to the table in an ultra-gourmet version. This golden, melt-in-the-mouth pumpkin lasagna combines comfort and refinement.</p></div>

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<p style="text-align: left;">Who said that the <span>&nbsp;</span> <strong>Pumpkin Spice</strong> <span>&nbsp;</span> only went well with sweet things? <span>&nbsp;</span><strong>NATRUE</strong> revisits the Italian classic in a creamy and elegant version, enhanced by the sweetness of its drink, <strong>Barista Pumpkin Spice Oat</strong>. The result: melting layers of pumpkin puree, spinach, and mozzarella wrapped in a silky b&eacute;chamel sauce&hellip; a comforting, golden and terribly refined dish. Fall never tasted so good.</p>
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<h3 style="text-align: left;">Creamy Pumpkin Lasagna Recipe</h3>
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<p><strong>Ingredients for 6 people</strong></p>
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<li><span>Salt, pepper, nutmeg</span></li>
<li><span>50 g of flour</span></li>
<li><span>150 g mozzarella</span></li>
<li><span>600ml NATRUE Barista Pumpkin Spice Oat</span></li>
<li><span>Lasagna sheets</span></li>
<li><span>1 pumpkin for 500g of pumpkin puree</span></li>
<li><span>50 g butter</span></li>
<li><span>200g spinach (fresh or frozen, drained)</span></li>
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<p><strong>Trim</strong></p>
<p><span>Extra grated Emmental cheese</span></p>
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<p><strong>Preparation</strong></p>
<p><em>Step 1</em></p>
<p><span>Start with the pumpkin puree: roast the pumpkin pieces in the oven until tender. Mash with a fork or blender, add a drizzle of NATRUE Pumpkin Spice and blend until smooth and creamy. Season to taste with salt and pepper.</span></p>
<p><em>Step 2</em></p>
<p><span>Prepare the b&eacute;chamel sauce: Melt the butter in a saucepan, stir in the flour until smooth (2 min). Slowly pour in the hot NATRUE Pumpkin Spice while continuing to stir. Cook until the sauce is thick and creamy. Season with salt, pepper and nutmeg.</span></p>
<p><em>Step 3</em></p>
<p><span>Assemble the lasagna: Spread the b&eacute;chamel sauce over the bottom of the baking dish. Then, arrange the lasagna sheets, pumpkin puree, spinach, b&eacute;chamel sauce, and Emmental cheese. Repeat until you have used up all the ingredients. Finish with a layer of Emmental cheese.</span></p>
<p><em>Step 4</em></p>
<p><span>Bake for about 35 minutes at 180&deg;C, until the lasagna is golden brown and lightly browned.</span></p>
<p><em>Step 5</em></p>
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<p><span>Let it rest for 5 minutes before cutting it... if you can wait!</span></p>
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Recipe: Creamy Pumpkin Lasagna for Cozy Fall Days

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