Schnitzel lasagne with potatoes and pumpkin

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
3 3
Lasagne in a completely different way: The noodle plates are simply replaced by cutlets. And also the intermediate layers have's in them!
COOK TIME
180 mins
TOTAL TIME
180 mins

Ingredients

Servings: 4
  • 40 g Butter or margarine
  • 40 g Flour
  • 250 ml Vegetable broth
  • 250 ml Milk
  • 10 Stem(s) Thyme
  • 1 collar Parsley
  • 2 TABLESPOONS Tomato paste
  • 150 g Fresh cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1-2 TEASPOONS Sambal Oelek
  • 1 can(s) (425 ml) cherry tomatoes
  • 600 g Hokkaido Pumpkin
  • 800 g Potatoes
  • 6 Pork cutlet (approx. 100 g each)
  • 7-10 Tbsp Grease

Directions

  1. 1

    Melt the fat in a pot. Stir in flour and sweat briefly. Add stock and milk while stirring. Bring to the boil, simmer for about 5 minutes while stirring. Wash the herbs, shake dry, remove leaves except for some thyme for garnishing, pluck from the stems and chop finely.

  2. 2

    Stir the tomato paste and crème fraîche into the sauce, season with salt, pepper and Sambal Oelek. Add the herbs, except for something to sprinkle on top. Let the sauce cool down. Chill the rest of the herbs.

  3. 3

    Pour the tomatoes into a sieve, drain the tomato juice and use it for other purposes. Pumpkin wash, clean, halve, remove seeds. Peel and wash potatoes. Dice pumpkin and potatoes. Put about 4 tablespoons of sauce into a greased casserole dish and spread.

  4. 4

    Successively layer escalope, pumpkin-potatoes, tomatoes and sauce alternately in the form. Repeat the process about 2 times. Spread the rest of the sauce on top and all around. Cover and keep cold for at least 12 hours.

  5. 5

    Cook the casserole in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 2 1/2 hours. Remove the casserole, sprinkle with herbs and garnish with thyme.

Nutrition Facts

KCAL
640 kcal
CARBS
56 g
FATS
26 g
PROTEINS
44 g