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Autumnal pumpkin lasagna

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Ingredients for 2 servings:

  • 6 lasagna sheets, fresh
  • ½ Hokkaido pumpkin(s)
  • 1 small zucchini
  • 2 eggplant(s) (mini eggplant(s))
  • 2 shallots
  • 2 garlic cloves
  • 1 cup of crème fine or cream, 250 g each
  • herbs, fresh
  • salt and pepper
  • Curry powder, green
  • 100 g cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

vegetarian

Finely dice the shallots and garlic and sauté in olive oil. Add the sliced ​​baby eggplant and zucchini, along with the thinly sliced ​​squash, and sauté for 5 minutes. Add the Cremefine and the fresh herbs (e.g., olive herb, rosemary, oregano, parsley) and simmer for 5 minutes. Season with salt, pepper, and curry powder. Now alternate layers of this mixture and the lasagna sheets in a baking dish, starting with the sauce. Sprinkle with cheese to finish. Bake in the oven on the middle rack at 200°C (top/bottom heat) for about 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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