Summary

Ingredients

• 800 g pumpkin (se) (Hokkaido), pitted, diced
• 2 onion (s), diced
• 2 cloves garlic)
• 10 tomato (s), dried in oil
• 350 ml vegetable stock
• salt and pepper
• nutmeg
• Rosemary, dried
• Sage, fresh or dried
• 2 zucchini
• 2 clove (s) garlic, diced
• 200 g sheep cheese
• 50 g butter
• 50 flour
• 600 ml milk
• Lasagne plate (s)
• Mozzarella

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Instructions

1. Drain the tomatoes and collect the oil. Heat 2 tablespoons of tomato oil, sauté the onions, 2 cloves of garlic and the tomatoes briefly. Add the pumpkin flesh, deglaze with 150 ml stock and simmer for about 5 minutes. Salt, pepper and season with sage.
2. Fry the garlic in 2 tablespoons of butter. Add the zucchini and cook for about 10 minutes. Season with salt and pepper.
3. For the bechamel sauce, melt the butter in a saucepan and sweat the flour in it. Pour in the milk, stirring constantly, simmer the sauce until it thickens. Season with salt, pepper and nutmeg.
4. Spread a little bechamel on a baking dish. Cover the bottom with sheets of lasagne. Spread the pumpkin mixture on top and sprinkle a few dabs of bechamel on it. Finish with lasagne sheets and top with the zucchini. Spread the sheep`s cheese on top and cover with lasagne sheets again.
5. Continue in this way until all the ingredients have been used. The penultimate layer should be lasagne sheets, over which the last bit of bechamel is poured. Top with the mozzarella and the rest of the sheep`s cheese. Bake in a preheated oven at 200 ° C for about 30 minutes.