Pumpkin lasagna with parsley pesto

Ingredients for 4 servings:

• 1 pumpkin(s) (Hokkaido)
• 2 bunches of parsley
• 3 garlic cloves
• 1 package of lasagna sheets
• 1 small onion(s)
• 1 bay leaf
• 60 g pine nuts
• 50 g Parmesan
• 1 cup of cream
• 1 cup(s) milk
• some vegetable broth
• salt and pepper
• olive oil
• 2 tbsp flour
• 100 g cheese for topping (Parmesan, mountain cheese, Emmental, etc.)
• 1 cm ginger (optional)
• 200 g sheep’s cheese

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cut the pumpkin into wedges and bake in the oven at 180°C until soft. Let cool and grate finely. Mix in salt, pepper, and ginger and set aside. Parsley pesto: Roast the pine nuts in a hot pan without fat. Add the Parmesan and garlic to a saucepan, along with the parsley. Drizzle with olive oil and puree. Set aside. Béchamel sauce: Brown the flour in a hot pan without fat. It should remain light in color. In a saucepan, brown the chopped onion in oil. Add the broth and milk and bring to a boil. Add the bay leaf, salt, and pepper. Stir in the flour until the sauce thickens. Take one-third of the sauce and stir into the remaining 2 eggs and the parsley pesto. Fill a lasagna dish with a little of the sauce. Then place the lasagna sheets on top. Pour the pumpkin mixture over the top. Sprinkle with crumbled feta cheese and pour over the béchamel sauce. Then lasagna again, and so on. Top with a layer of lasagna sheets. As a final layer, add the cheese and the reserved béchamel sauce. Let it soften for 15 minutes. Then bake at 200 degrees Celsius for about 40 minutes. Serve with a green salad.