Autumn lasagna

Ingredients for 6 servings:

• 1 small Hokkaido pumpkin(s)
• 2 m.-sized potatoes
• 2 m.-sized sweet potatoes
• 8 m.-sized carrot(s)
• 12 lasagna sheets
• 3 m.-large onion(s), red
• 2 medium-sized garlic cloves
• 150 g Parmesan cheese
• 150 g mozzarella, grated
• 1 small chili pepper(s)
• 1 handful of sunflower seeds and pumpkin seeds, mixed
• 2 tbsp butter
• 2 tbsp flour
• ½ liter of milk
• 1 pinch of nutmeg
• 2 liters of vegetable broth
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Carrot Pumpkin Potato

Remove the squash stem, deseed, and roughly dice the flesh. Peel and roughly dice the potatoes, sweet potatoes, and carrots. Place the squash, carrots, and potatoes in a saucepan, pour in the vegetable stock, and simmer for about 1/2 hour, until tender. Meanwhile, peel the onions and garlic, deseed the chili, and chop all three ingredients as finely as possible in a chopper (or by hand). Set aside. Preheat the oven to 180°C (top/bottom heat). Grate the Parmesan cheese and set aside. Melt the butter in a saucepan, stir in the flour, pour in the milk, and simmer over low heat, stirring constantly, until the béchamel sauce is creamy. Season with a pinch of salt, a pinch of pepper, and a pinch of nutmeg. Remove from the heat. Once the vegetables are soft, remove from the heat and drain well. Then puree with a hand blender until smooth. Then stir the chopped onion, garlic, and chili mixture evenly into the mixture and season with salt and pepper. Layer everything in a baking dish. Layer the vegetable mixture, grated Parmesan cheese, lasagna sheets, and so on, until all the ingredients are used up. Pour the béchamel sauce onto the last row of lasagna sheets and spread the mozzarella evenly on top. Bake the lasagna at 180°C on the middle rack for 40 minutes.