Summary

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

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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.