Summary

Ingredients

For the bechamel sauce:

• 20 g butter
• 20 g flour
• 600 ml milk
• 1 onion (s)
• 1 bay leaf
• 2 clove (s)
• salt and pepper
• nutmeg
• 1 sprig thyme
• 150 g oat cream cheese

For the vegetables:

• 850 g pumpkin meat (Hokkaido or nutme pumpkin)
• 2 cloves garlic)
• 2 sprigs rosemary
• 500 g Swiss chard
• 250 g cherry tomato (s) or meat or tomato tomatoes
• 2 stalks sage
• Parmesan
• salt and pepper
• nutmeg
• 12 lasagne plate (s)
• Butter for greasing the baking dish

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Instructions

1. For the bechamel sauce, first melt the butter in a saucepan. Add the flour and sweat while stirring over a mild heat, fry for a while without the flour getting color - the flour taste goes away. Pour in half of the milk while stirring with the whisk. Gradually pour in the rest of the milk and bring to the boil, stirring further. Peel the onion, lard it with the cloves and add to the sauce along with the bay leaf, thyme, salt and pepper. Let it steep for 30 minutes over the lowest heat, stirring occasionally. Remove the onion and bay leaves and stir in the goat cheese. Set the sauce aside and let cool.
2. Wash the pumpkin and cut into 5 mm thick slices. Place the slices with the pressed garlic and rosemary sprigs on a baking sheet, slide into the top shelf and grill under the preheated oven grill for 10 minutes at approx. 220 ° C. Let cool down.
3. Wash the chard. Chop the chard stalks very finely, cut the remaining chard into small pieces. First lightly sauté the stalks, then the remaining Swiss chard in a little olive oil, add salt and grate some nutmeg. Let cool down.
4. Quarter the cherry tomatoes. Finely chop the sage leaves.
5. Butter a baking dish thinly and fill it 3 times with lasagne sheets, bechamel, Swiss chard, pumpkin and tomatoes. Finish with lasagne sheets and bechamel. Spread the sage and parmesan on top. Bake in the preheated oven at 180 ° C on the middle rack for 35 - 40 minutes.
6. Garnish with tomato quarters and fresh sage leaves.