Lasagna with Pumpkin and Autumn Vegetables
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium pumpkin (se) (Hokkaido-)
- 2 leeks
- 1 eggplant (s)
- 2 tomato (s)
- 2 onions)
- 2 cloves garlic
- 3 tablespoon basil, fresh or frozen
- 1 can tomato (s), chunky
- 1 teaspoon vegetable stock, grained from the glass
- some oil, for frying
- 0.5 ½ cup cream
- salt and pepper
- Chilli flakes
- 1 pinch (s) sugar
For the sauce:
- 50 grams flour
- 50 g butter
- 0.75 liter ¾ milk
- salt and pepper
- nutmeg
- 1 package lasagne plate (s), without pre-cooking
- 100 g cheese, diced or rated
- 2 scoops mozzarella
Print Recipe
Pin Recipe Instructions
- Wash and clean vegetables and cut into pieces or rings. Chop the onions and garlic into small cubes. Pre-cook the pumpkin pieces in water for a few minutes. You should definitely still have bite afterwards and can still be a bit raw in the middle.
- Heat two pans. In pan 1, sweat half of the onions and garlic in a little oil. Then add the precooked pumpkin pieces and fry a little. Then add the diced tomatoes and the canned tomatoes and braise with them. Season to taste with basil, cream, salt, pepper, a pinch of sugar, chilli flakes to taste and grained vegetable broth. Let everything simmer and set aside.
- Sauté the rest of the onions and garlic in pan 2. Then add the leek and sauté. When some liquid has formed, add the aubergine and cook with it. Season to taste with salt and pepper.
- For the bechamel sauce, melt the butter and stir in the flour with a whisk so that no lumps form. Gradually deglaze with the milk, stirring constantly. Now bring to the boil for a few minutes (always stirring!), So that a thick sauce is created. Season with salt, pepper and a little nutmeg.
- Spread bechamel sauce on the bottom of a larger baking dish, then place a layer of lasagne sheets on top. A layer of pumpkin mixture and cheese is alternately placed on the plates, then plates, sauce, leek vegetables, cheese, etc. The top layer should be bechamel sauce. Top with mozzarella slices. Bake in a preheated oven at 190-200 degrees top and bottom heat for 45 minutes until the cheese turns golden brown.
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