Summary

Ingredients

• 1 kg pumpkin (se) (Hokkaido)
• 1 can tomato (s), diced
• 2 onions)
• 1 clove garlic
• 15 tomato (s), pickled in oil
• 350 ml vegetable stock
• salt and pepper
• Butter for the mold
• 12 lasagne plate (s) without pre-cooking
• 150 g cheese, rated
• 1 tablespoon butter
• 20 g flour
• 1 bay leaf
• 300 ml milk

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Instructions

1. Preheat the oven to 200 ° C.
2. Wash, halve and core the pumpkin. Peel the onions and garlic. Drain the pickled tomatoes and collect the oil. Dice everything ½ cm in size.
3. Heat 2 tablespoons of the collected tomato oil in a saucepan. Sauté the onions in it. Add the garlic. Then add the pumpkin and steam a little too. Deglaze with the chopped tomatoes and the stock, then season with salt and pepper. Cook the vegetables for about 15 minutes.
4. Prepare a bechamel sauce with the butter, flour, milk, the bay leaf, salt and pepper. Refine them with the remaining tomato oil.
5. Grease a baking dish and pour in some bechamel sauce. Layer alternately with lasagne sheets, vegetables and bechamel sauce. Sprinkle with the cheese.
6. Put in the oven and bake at 200 ° C for about 30-35 minutes.
7. Tip: You can pickle the tomatoes yourself the day before. The liquid from soaking the tomatoes can also be used for lasagne.