Pumpkin Lasagna with Mozzarella
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g pumpkin (se) (butternut squash)
- 1 onion (s), red
- garlic
- 125 g mozzarella
- 2 tablespoon rapeseed oil
- 1 packet tomato (s), happened
- 6 lasagne plate (s)
- oregano
- basil
- thyme
- tarragon
- nutmeg
- Salt and pepper, whiter
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Wash the pumpkin, peel it, remove the seeds. Cut the pumpkin flesh into small cubes. Finely dice the onion.
- Heat the oil in a large pan or in a wok, then sweat the pumpkin cubes with the onion and garlic for about 5 minutes. Season the tomatoes with basil, oregano, tarragon, salt, pepper and nutmeg.
- Grease a baking dish and apply the first layer with the tomato sauce. Then put lasagne sheets on top. The next layer consists of pumpkin meat and a little mozzarella. Pour the rest of the tomato sauce over it.
- Put another layer of lasagne on top and finish with a layer of pumpkin meat and the rest of the mozzarella. Bake the lasagna at 200 ° C on the middle rack for about 30 minutes.
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