John Myers
Ingredients for 4 servings:
- 20 g butter
- 20 g flour
- 600 ml milk
- 1 onion(s)
- 1 bay leaf
- 2 cloves
- salt and pepper
- nutmeg
- 1 sprig(s) of thyme
- 150 g goat’s cheese
- 850 g pumpkin flesh (Hokkaido or butternut squash)
- 2 garlic cloves
- 2 sprigs rosemary
- 500 g chard
- 250 g cherry tomatoes or beefsteak or Roma tomatoes
- 2 sprigs of sage
- Parmesan
- salt and pepper
- nutmeg
- 12 lasagna sheets
- Butter for greasing the casserole dish
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes
For the béchamel sauce, first melt butter in a saucepan. Add the flour and sauté over low heat while stirring. Cook for a while without allowing the flour to brown – this will remove the flour taste. Pour in half of the milk while whisking. Gradually add the remaining milk and bring to a boil, stirring constantly. Peel the onion, stud it with the cloves, and add it to the sauce along with the bay leaf, thyme, salt, and pepper. Let it simmer over very low heat for 30 minutes, stirring occasionally. Remove the onion and bay leaf and stir in the goat cheese. Set the sauce aside and let it cool. Wash the pumpkin and cut into 5 mm thick slices. Place the slices on a baking sheet with the crushed garlic and rosemary sprigs, place on the top rack, and grill under the preheated grill for 10 minutes at approximately 220 °C. Let it cool. Wash the chard. Finely chop the chard stalks and finely chop the remaining chard. First, lightly sauté the stalks, then the remaining chard in a little olive oil, seasoning with salt and grating in a little nutmeg. Let cool. Quarter the cherry tomatoes. Finely chop the sage leaves. Lightly butter a baking dish and fill three times with lasagna sheets, béchamel, chard, pumpkin, and tomatoes. Top with lasagna sheets and béchamel. Sprinkle with sage and Parmesan cheese. Bake in a preheated oven at 180°C on the middle rack for 35-40 minutes. Garnish with tomato quarters and fresh sage leaves.
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