Lasagna with pumpkin and autumn vegetables

Ingredients for 4 servings:

• 1 m.-sized pumpkin(s) (Hokkaido)
• 2 stalk(s) leeks
• 1 eggplant(s)
• 2 tomatoes
• 2 onions
• 2 cloves garlic
• 3 tbsp basil, fresh or frozen
• 1 can of tomatoes, chopped
• 1 tsp vegetable broth, granulated from the jar
• some oil for frying
• ½ cup cream
• salt and pepper
• chili flakes
• 1 pinch(s) of sugar
• 50 g flour
• 50 g butter
• ¾ liter of milk
• salt and pepper
• nutmeg
• 1 package of lasagne sheets, without pre-cooking
• 100 g cheese, diced or grated
• 2 balls of mozzarella

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

vegetarian, healthy and delicious!

Wash and trim the vegetables and cut them into pieces or rings. Finely dice the onions and garlic. Pre-cook the pumpkin pieces in water for a few minutes. They should still have some bite afterward and can still be a little raw in the middle. Heat two pans. In pan 1, sweat half of the onions and garlic in a little oil. Then add the pre-cooked pumpkin pieces and fry them briefly. Then add the diced tomatoes and canned tomatoes and braise them. Season to taste with basil, cream, salt, pepper, a pinch of sugar, chili flakes to taste and granulated vegetable stock. Simmer everything and set aside. In pan 2, sweat the rest of the onions and garlic. Then add the leek and sauté. Once some liquid has formed, add the eggplant and sauté it. Season to taste with salt and pepper. For the béchamel sauce, melt the butter and whisk in the flour to avoid lumps. Gradually add the milk, stirring constantly. Bring to a boil for a few minutes (whistling constantly!) until a thick sauce forms. Season with salt, pepper, and a little nutmeg. Spread the béchamel sauce on the bottom of a large baking dish, then place a layer of lasagna sheets on top. Alternate layers of pumpkin mixture and cheese on the sheets, followed by sheets, sauce, leek vegetables, cheese, etc. The top layer should be the béchamel sauce. Top with mozzarella slices. Bake in a preheated oven at 190-200 degrees Celsius (375-400 degrees Fahrenheit) for 45 minutes, until the cheese is golden brown.