Asparagus & Pumpkin Seed
Lasagna
Description
A creamy, flavorful twist on a classic dish, this Asparagus & Pumpkin Seed Lasagna combines delicate layers of rich homemade béchamel, melted mozzarella, and nutty Parmigiano with tender asparagus and crunchy pumpkin seeds for a wholesome, satisfying meal.
Perfectly balanced in texture and taste, this lasagna is both nourishing and comforting.
Why is it good for you?
Supports Recovery: Asparagus is packed with folate and antioxidants, helping with tissue repair and overall postpartum healing.
Boosts Energy & Immunity: Pumpkin seeds are rich in iron, magnesium, and zinc, essential for restoring energy levels and supporting the immune system.
Bone Health: Dairy ingredients like mozzarella and Parmigiano provide calcium and protein, crucial for rebuilding strength.
Gentle & Easy to Digest: The soft, creamy texture makes it a comforting choice for new moms.
Dietary Information
✔ Vegetarian (can be made vegan upon request)
✔ Rich in Protein & Healthy Fats
✔ Calcium & Iron Boost
✖ Contains Dairy (can be made dairy free with dairy free bechamel and vegan mozzarella)
✖ Contains Gluten (Can be made gluten free upon request)
Storage & Re-heating instructions
Storage:
Refrigeration: Keep the lasagna in an airtight container in the fridge for up to 3 days.
Freezing: If you plan to freeze it, portion the lasagna before freezing to make reheating easier. Store individual portions in airtight containers or wrap them tightly in foil and place them in a freezer-safe bag. It will keep well for up to 3 months.
Reheating:
From the fridge: Preheat oven to 180°C. Cover the lasagna with foil and bake for 15-20 minutes, or until heated through. Remove foil for the last 5 minutes for a crispy top.
From frozen:
Oven: Let it thaw overnight in the fridge, then reheat as above. If reheating from frozen, bake at 160°C for 40-50 minutes, covering with foil to prevent drying out.
Microwave (for individual portions): Heat on medium power for 3-5 minutes, checking and stirring if needed.