Pumpkin Lasagne

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Cut the pumpkin into quarters, peel and remove the core. Peel the onions. Dice pumpkin flesh, onions and bacon. Pluck thyme leaves from the stems.

2. 2

   Heat the oil in a large frying pan. Drain the bacon in it. Add pumpkin, onions and thyme and fry for about 5 minutes while stirring. Remove approx. 4 tablespoons of pumpkin cubes from the pan and set aside.

3. 3

   Add the tomato pieces and tomato paste to the pumpkin. Season with salt and pepper, bring to the boil briefly and braise for a few minutes. Put the vegetables aside.

4. 4

   For the béchamel, melt the fat in a pot. Add the flour and sweat while stirring. Gradually add milk and cream and mix well. Bring the sauce to the boil and let it swell at low heat for about 10 minutes. Season sauce with salt, pepper and nutmeg.

5. 5

   Spread 2 tablespoons of béchamel on the bottom of a rectangular casserole dish (26 x 18 cm), setting aside 3 more tablespoons of sauce. Spread 3 sheets of lasagne on top. Spread 1/3 of the pumpkin yoghurt on top. Pour 1/3 of the remaining béchamel on top, cover with 3 more lasagne sheets. Continue with the rest of the sauce, béchamel and lasagne sheets. Finish off with the remaining 3 lasagne sheets and spread with the sauce that has been set aside.

6. 6

   Drain the mozzarella, allow to drain and cut into thin slices. Grate parmesan. Spread the pumpkin cubes and mozzarella on the lasagne, sprinkle with the parmesan. Bake the pumpkin lasagne in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-45 minutes until golden brown.

Nutrition Facts

KCAL
680 kcal

CARBS
43 g

FATS
45 g

PROTEINS
19 g