Pumpkin Lasagna Recipe

by Editorial Staff

I have never considered myself a pumpkin lover. She did not evoke any emotions in me. This tour is an opportunity to cook and taste new pumpkin dishes and understand whether it is my vegetable or not. I was very, very wary of climbing. But nuts and Djugas cheese made a rather tasty company for the pumpkin.

Ingredients

  • 300 g pumpkin
  • 10 sheets of lasagna
  • 80 g chopped walnuts
  • 120 g cheese Djugas
  • 30 g butter
  • 2 tablespoons flour
  • 500 ml milk
  • ground paprika
  • salt

Instructions

  1. Grate pumpkin and cheese on a coarse grater.
  2. Prepare the béchamel sauce. To do this, melt the butter in a saucepan. Add flour and brown until golden brown. Then pour in the milk and, while stirring, bring to a boil. Salt a little, add ground paprika, cook for 2-3 minutes.
  3. Place 2 sheets of lasagna on the bottom of the mold. Drizzle with 2-3 tablespoons of the sauce. Distribute the grated pumpkin, sprinkle with chopped walnuts and grated cheese.
  4. In this way, layout all the layers of the lasagna. Pour the top layer of lasagna with sauce, sprinkle with grated cheese and nuts. Bake for 20-25 minutes at 180 C.

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