Autumnal pumpkin lasagna

Ingredients for 4 servings:

• 800 g Hokkaido pumpkin(s), pitted, diced
• 2 onions, diced
• 2 garlic cloves
• 10 tomatoes, dried in oil
• 350 ml vegetable stock
• salt and pepper
• nutmeg
• Rosemary, dried
• Sage, fresh or dried
• 2 zucchinis
• 2 garlic cloves, diced
• 200 g sheep’s cheese
• 50 g butter
• 50 flour
• 600 ml milk
• e.g. lasagna sheet(s)
• e.g. mozzarella

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Drain the tomatoes and reserve the oil. Heat 2 tablespoons of tomato oil, briefly sauté the onions, 2 cloves of garlic, and the tomatoes. Add the pumpkin flesh, deglaze with 150 ml of stock, and simmer for about 5 minutes. Season with salt, pepper, and sage to taste. Sauté the garlic in 2 tablespoons of butter. Add the zucchini and sauté for about 10 minutes. Season with salt and pepper. For the béchamel sauce, melt the butter in a saucepan and sauté the flour in it. Pour in the milk, stirring constantly, and simmer until the sauce thickens. Season with salt, pepper, and nutmeg. Grease a baking dish with a little béchamel. Line the bottom with lasagna sheets. Spread the pumpkin mixture on top and scatter a few dollops of béchamel on top. Finish with lasagna sheets and top with the zucchini. Spread the feta cheese on top and cover with more lasagna sheets. Continue this process until all the ingredients are used up. The second-to-last layer should be lasagna sheets, over which the last remaining béchamel sauce is poured. Top with the mozzarella and the remaining feta cheese. Bake in a preheated oven at 200°C for about 30 minutes.