Lasagna with Filling Made from Hokkaido, Thyme and Mountain Cheese

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 21 lasagne plate (s)
  • 125 g mozzarella

For the sauce: (pumpkin)

  • 1 tablespoon butter
  • 2 onions)
  • 750 g pumpkin meat (Hokkaido), already pitted
  • 0.5 ½ chilli pepper (Habanero)
  • 400 g tomato (s), peeled
  • salt
  • Pepper, black, freshly ground
  • 1 tablespoon thyme, dried
  • 1 teaspoon herbs Provence
  • 1 pinch (s) cinnamon

For the sauce: (bechamel)

  • 50 g butter
  • 50 grams flour
  • 750 ml milk
  • 1 pinch (s) nutmeg, freshly grated
  • 200 g mountain cheese, rated
Lasagna with Filling Made from Hokkaido, Thyme and Mountain Cheese
Lasagna with Filling Made from Hokkaido, Thyme and Mountain Cheese
Print Recipe Pin Recipe

Instructions

  1. Finely dice the onions, cut the pitted pumpkin into narrow slices (2 cm) and thin slices (3-4 mm). Core and finely dice the habanero (wear disposable gloves!).
  2. In a pouring pan, sweat the onion in butter until translucent, add the pumpkin and continue frying. When the pumpkin begins to brown, add the habanero and stir well. Deglaze with peeled tomatoes and chop them up in the pan. Possibly add a little more water, but the mixture should not be too runny. Season well with salt, pepper, herbs and cinnamon, bechamel and pasta soften this later.
  3. Prepare the bechamel. Melt the butter in the saucepan, sweat the flour in it and add the milk, stir well. Season with nutmeg. Heat and stir until the sauce thickens, then remove from heat and melt the grated cheese in it.
  4. Preheat the oven to 200 °.
  5. Layer the lasagna in a baking dish with a lid. At the very bottom a thin layer of bechamel, above it lasagne sheets, on top of that a thin pumpkin filling, lasagne sheets, thin layer of bechamel, etc. The top layer is bechamel. Spread the diced mozzarella on top.
  6. Bake the lasagna with the lid in the oven for 35 minutes, finally remove the lid and brown the cheese crust to taste.
  7. Tip:
  8. If you don`t get Habaneros, or if they are too hot for you, you can of course use other chilli varieties or chilli powder and dose lower. The fiery heat of fresh Habaneros is really tasty and worth a try for anyone who likes to cook with chilli.

Also Like

Filling for Hokkaido Pumpkin

The perfect filling for hokkaido pumpkin recipe with a picture and simple step-by-step instructions. More...

Hokkaido from Tin

The perfect hokkaido from tin recipe with a picture and simple step-by-step instructions. More...

Mountain Cheese Meatballs

The perfect mountain cheese meatballs recipe with a picture and simple step-by-step instructions. More...

Oriental-filled Oven Hokkaido

The perfect oriental-filled oven hokkaido recipe with a picture and simple step-by-step instructions. More...

Fish Soup from Mountains

The perfect fish soup from mountains recipe with a picture and simple step-by-step instructions. More...

Cheese Spaetzle with Hokkaido

The perfect cheese spaetzle with hokkaido recipe with a picture and simple step-by-step instructions. More...

Pumpkin Mousse from Hokkaido

The perfect pumpkin mousse from hokkaido recipe with a picture and simple step-by-step instructions. More...

Liptov Cheese Made from Quark

The perfect liptov cheese made from quark recipe with a picture and simple step-by-step instructions. More...

Pancakes Made from Cottage Cheese

The perfect pancakes made from cottage cheese recipe with a picture and simple step-by-step instructions. More...

Tzatziki Made from Curd Cheese

The perfect tzatziki made from curd cheese recipe with a picture and simple step-by-step instructions. More...

Spinach Lasagna with Creamy Thyme Sauce

The perfect spinach lasagna with creamy thyme sauce recipe with a picture and simple step-by-step instructions. More...

Creamy Polenta with Mountain Cheese

The perfect creamy polenta with mountain cheese recipe with a picture and simple step-by-step instructions. More...

Fig and Mountain Cheese Spread

The perfect fig and mountain cheese spread recipe with a picture and simple step-by-step instructions. More...

Sausage Salad with Mountain Cheese

The perfect sausage salad with mountain cheese recipe with a picture and simple step-by-step instructions. More...

Muffins with Cheese and Thyme

These savory muffins are made with Parmesan and fresh thyme. Ingredients Parmesan cheese (shredded on a grater) – 100 g Large eggs – 2 pcs. Extra virgin olive oil – 2 tbsp Natural yogurt without additives – 250 g Fresh thyme (chopped) – 1 tbsp Flour – 250...

Hokkaido Pumpkin Filled with Tofu Spinach

The perfect hokkaido pumpkin filled with tofu spinach recipe with a picture and simple step-by-step instructions. More...

Potato Soup from Ore Mountains

The perfect potato soup from ore mountains recipe with a picture and simple step-by-step instructions. More...

Cabbage Rolls with Filling Made from Ground Beef

The perfect cabbage rolls with filling made from ground beef recipe with a picture and simple step-by-step instructions. More...

Spicy Hokkaido Squash from Oven

The perfect spicy hokkaido squash from oven recipe with a picture and simple step-by-step instructions. More...

Cheese Sticks Made from Puff Pastry

The perfect cheese sticks made from puff pastry recipe with a picture and simple step-by-step instructions. More...

Comments for "Lasagna with Filling Made from Hokkaido, Thyme and Mountain Cheese"

null

Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.

Disable Ad block to get all the secrets. Once done, hit any button below