Squash Lasagna Recipe
by Editorial Staff
I propose to note a surprisingly delicious and very simple recipe for making lasagna with pumpkin. This is a bright and juicy dish with an autumn flavor for adults and children.
Ingredients
- Pumpkin – 1 Kilogram
- Apples – 2-4 Pieces
- Nutmeg – 1 Pinch
- Egg – 1 Piece
- Cream – 100 Milliliters
- Cheese – 100 Grams
- Lasagne leaves – 16-18 pieces
- Butter – 100 Grams
- Flour – 3 Pieces
- Milk – 300 Milliliters
- Salt – 1 Pinch
- Pepper – 1 Pinch
Directions:
- The first step is to tackle the pumpkin. It needs to be washed, dried, and cut into pieces. Put about two-thirds of the whole pumpkin on a baking sheet and send it to the oven (you can use a frying pan). Bake slightly until soft, then cool. Carefully remove the skin and place the pulp in a blender bowl. Add egg, some cheese, and cream. For flavor, add nutmeg and beat until thick puree. Salt to taste.
- Cut the remaining pumpkin into small cubes and combine with the apples. Place in a frying pan with a little butter and fry a little until soft.
- An integral part of lasagna is the sauce. To prepare it, add flour to the melted butter and mix thoroughly. Pour in milk gradually, continuing to stir, so that the sauce is homogeneous. It remains to add a little grated cheese to it, as well as salt, pepper, nutmeg to taste.
- Put a little sauce on the bottom of the mold (for a more uniform consistency, beat it with a blender) and lasagna leaves. Smear with pumpkin puree. Add a small amount of filling. Drizzle with sauce. Cover with a second layer of lasagne leaves and repeat layers until finished ingredients.
- Pour the rest of the sauce over the top and sprinkle with grated cheese to form a delicious crust.
- Send the form to the preheated oven for at least 30 minutes.
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