Pumpkin Lasagna
by Editorial Staff
Grilled pumpkin appetizer with mushrooms and young peas.
Ingredients
- Pumpkin nutmeg – 200-300 g
- Cream (you can take vegetarian) – 80 ml
- Champignons – 5 pcs.
- Green pea pods – 4 pcs.
- Onions (onions) – 2 pcs.
- Salt
- Pepper
- Olive oil
Directions
- Peel the pumpkin and cut into thin strips.
- Peel the onion and chop finely.
- Finely chop the mushrooms.
- Heat olive oil in a frying pan. Put the onion, fry it until transparent.
- Add mushrooms. Mix. Fry until soft.
- Pour in the cream. Mix.
- Season with salt and pepper.
- Preheat the grill, grease it with oil. Grill the pumpkin slices.
- Then grill the green peas.
- Place a slice of pumpkin on a serving plate. Top with a spoonful of mushrooms fried with onions and 1-2 pea pods.
- Put some more fried mushrooms on top. Cover with another slice of pumpkin. And put the filling again. Top with a third slice of pumpkin.
- The pumpkin lasagna is ready.
Enjoy your meal!
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