Summary

Ingredients

• 500 g fish fillet (s), e.. saithe

For the vegetables:

• 500 g Hokkaido pumpkin (se)
• 1 tablespoon oil
• 1 onion (s)
• 3 tablespoon tomato paste
• 250 g sour cream
• 200 g cream
• 300 ml milk
• 1 pinch (s) salt and pepper
• 1 pinch (s) chili powder
• 1 pinch (s) paprika powder

For the bechamel sauce:

• 2 tablespoon butter
• 2 tablespoon flour
• 500 ml milk
• 1 onion (s)
• 3 carnation (s)
• 1 bay leaf
• 1 pinch (s) salt and pepper
• 1 pinch (s) nutmeg

Also:

• 100 g parmesan cheese
• some lasagna platter (s)

Print Recipe Pin Recipe

Instructions

1. Remove the seeds from the pumpkin and weigh out 500 g of meat unpeeled and either dice it or grate it roughly with the kitchen grater. If you have, you can use the food processor for this, it is much faster.
2. Grate the parmesan. Cut the fish into small cubes about 1 - 2 cm in size. Set aside both chilled for now.
3. Melt the butter in a small saucepan. Sprinkle in the flour and stir so that no lumps can be seen. Let it sweat for a while. Then gradually add the milk and bring everything to the boil, stirring constantly, and process into a sauce that is as free of lumps as possible. Peel an onion, with three cloves, simply press in with the stem, and a bay leaf, make a cut in the onion beforehand with the knife, chop it and add it to the sauce. Let everything simmer for 15 minutes on a low level, stirring occasionally. At the end, fish out the onion and the spices and season with salt, pepper and freshly grated nutmeg.
4. While the béchamel sauce is simmering, peel another onion, dice it and fry it in 1 tablespoon of oil in a larger saucepan. Add the tomato paste and sauté briefly. Then pour in the cream, sour cream and milk. Season with salt, pepper, paprika and, if you like, some chilli too. Bring to the boil, then add the pumpkin flesh, simmer for 5 - 10 minutes, depending on the size of the pumpkin pieces, on a medium setting.
5. First put a thin layer of the pumpkin mixture in a casserole dish of approx. 30 x 40 cm and place the first lasagne plates on top. I used green sheets for this, which is just a little nicer optically later. Then spread a large amount of the pumpkin mixture on this first layer of lasagne sheets and place some of the prepared fish cubes. The quantities should vary depending on the size of the baking dish. I took about half of the remaining pumpkin mixture and the fish cube each. Then put another layer of lasagne sheets etc. Spread the béchamel sauce and finally the grated parmesan on the top layer of lasagne sheets.
6. Now put the lasagne in the preheated oven according to the instructions on the pasta plate, i.e. at 220 degrees top / bottom heat for 20 minutes. At the end of the time, take the finished lasagne out of the oven and let it stand for another 10 minutes. Then divide into pieces and serve.