Pumpkin lasagna

Ingredients for 4 servings:

• 500 g pumpkin(s), (Hokkaido)
• 1 bell pepper(s)
• 1 small onion(s)
• 250 g tomatoes, pureed
• 300 ml milk
• 25 g flour
• 2 tbsp olive oil
• Grated cheese for sprinkling
• salt and pepper
• nutmeg
• coriander
• Vegeta
• Lasagna sheet(s), as required

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

Dice the pumpkin and bell pepper. Finely chop the onion and sauté in oil. Add the bell pepper and pumpkin and fry briefly. Then add the passata and season with salt, pepper, nutmeg, and coriander. Heat 2 tablespoons of olive oil, sprinkle in the flour and stir until smooth, then deglaze with the milk and bring to a boil while stirring. Season with Vegeta. First, add a little béchamel sauce to the dish, then a layer of lasagna sheets, a layer of pumpkin, and then another layer of béchamel sauce. Finish with a layer of pumpkin and sprinkle with cheese. Cook covered at 180°C for about 30 minutes, then uncovered for another 10 minutes.