Summary

Ingredients

• 1 pumpkin (butternut), 750 - 000 g
• 1 onion (s)
• 30 g butter
• 30 grams flour
• 250 ml cream
• 500 ml vegetable stock
• salt and pepper
• nutmeg
• 200 g cheese (Gouda)
• 0.5 ½ bunch dill
• 250 g lasane plate (s)
• 200 g salmon, smoked

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Instructions

1. Make sure to use butternut squash for the lasagna. With another type of pumpkin, e.g. Hokkaido, the lasagna does not taste so good.
2. Peel the pumpkin, remove the seeds and cut into cubes. Dice the onion and sauté in the butter until translucent. Sprinkle the flour on top, sweat and deglaze with the cream and vegetable stock while stirring. Season with salt, pepper and nutmeg. Simmer over low heat for 5 minutes. Cut the Gouda into small pieces and stir into the sauce. Cut the dill into small pieces and stir into the sauce as well.
3. Layer alternately the sauce, lasagne sheets, salmon and pumpkin in a baking dish. Finish with a layer of lasagne sheets and spread the remaining sauce over them.
4. Bake in a preheated oven at 200 ° C for about 45 minutes.