Summary

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

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Instructions

1. Wash the pumpkin, peel it, remove the seeds. Cut the pumpkin flesh into small cubes. Finely dice the onion.
2. 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.
3. 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.
4. 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.