Pumpkin and carrot lasagna with béchamel sauce

Ingredients for 4 servings:

• 1 kg Hokkaido pumpkin(s)
• 450 g carrot(s)
• 2 m.-sized onion(s)
• 150 g crème fraîche
• 250 ml vegetable stock
• 6 lasagna sheets
• salt and pepper
• coriander
• nutmeg
• 4 tbsp butter
• 4 tbsp flour
• 500 ml milk
• 1 pack of mozzarella, grated
• possibly sugar
• 5 cm ginger

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

vegetarian

Peel the pumpkin and carrots and cut into bite-sized pieces. Peel and dice the ginger and onions. Heat a little oil in a pan and briefly sauté the onions and ginger. Add the carrots and pumpkin pieces and fry gently for about 5 minutes. Add a little sugar to taste. Deglaze with the stock and sauté until the vegetable stock is completely absorbed. Season with coriander, pepper, and salt. Stir in the crème fraîche. For the béchamel sauce, heat the butter in a small saucepan until liquid. Slowly add the flour, stirring constantly, until it slightly clumps. Sauté briefly. Gradually add the milk, stirring quickly, so that the roux can dissolve well. Season with nutmeg, pepper, and salt. Preheat the oven to 220°C or 200°C fan-assisted. Transfer the first layer from the pan to a baking dish. Cover with lasagna sheets. Place the second layer on top and cover with more sheets. Pour the béchamel sauce on the third layer and spread evenly. Sprinkle with cheese. Bake at 220°C for about 20 minutes. If the cheese browns too quickly, place aluminum foil over the casserole for the remaining minutes until the lasagna sheets are soft.