Pumpkin Lasagna

For the pumpkin lasagna, preheat the oven to 200 °C. Cut the pumpkin in half and remove the seeds. Peel onions and garlic. Drain tomatoes, reserving the oil. Cut everything into 1/2 cm cubes.

Heat 2 tablespoons tomato oil in a large frying pan. Briefly sauté prepared ingredients in it, deglaze with 150 ml soup. Simmer on low heat for 4 minutes, season with salt and pepper.

For the bèchamel sauce, melt the butter. Add the flour and brown. Pour in the milk and simmer for 10 minutes. Season with salt, pepper and nutmeg.

Grease a baking dish. Alternate layers of lasagna noodles and vegetables. Finish with noodles. Pour remaining clear soup over top, spreading sauce evenly over surface. Sprinkle cheese on top.

Bake in the oven at 200 °C for about 30 minutes.

Preparation Tip:

The pumpkin lasagna can still be prepared with other vegetable ingredients, such as spinach, melanzani, etc.. Very well fits also feta over it. Sprinkle with chopped pumpkin seeds when serving.

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