Autumn Lasagna

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   You do not need to peel the butternut, just wash it well. I always cut off the stalk at the top and bottom, cut it lengthwise in the middle and pluck out the seeds and undergrowth with a tablespoon.

2. 2

   Then I cut it into 1 cm wide slices and cut small cubes out of it, then it is also faster through. Peel the carrot and cut it into slices, onion also into slices. Cut the sausage or bacon into pieces of any size.

3. 3

   Put the pot on the stove, add the oil and when it is hot add the sliced vegetables. Add sausages, bacon or minced meat and brown well. Then add the tomatoes and season with salt, pepper and nutmeg.

4. 4

   Now make the béchamel sauce: Melt butter in a pot, add flour and mix with a whisk. Let it simmer for about 1 minute, but keep stirring. Then add the milk in stages, stirring again and again until the desired thickness of the sauce is reached.

5. 5

   Then let it simmer on a low flame for a few minutes, then the flour taste will disappear. Then season with salt and nutmeg.

6. 6

   Prepare the casserole dish: Grease it, line it with lasagna sheets. Then spread half of the vegetable sauce on top, then pour some of the béchamel sauce over it and sprinkle with lots of cheese. Then another layer of lasagne sheets, the rest of the vegetables, the rest of the béchamel sauce and again cheese.

7. 7

   Then bake at 200 degrees C for about 45 minutes in a preheated oven. After half an hour I put aluminium foil on the tin so that the surface doesn't get too dark. And then: BON APPETIT!!!.