Pumpkin and lentil lasagna

Ingredients for 5 servings:

• ½ Hokkaido pumpkin(s)
• ½ sweet potato(s)
• 125 g lentils, red
• e.g. lasagna sheet(s)
• 1 can tomatoes, chopped
• 1 onion(s)
• 1 clove(s) garlic
• some olive oil
• some tomato paste
• 1 cup vegetable broth, approx. 300 ml
• 1 tbsp flour
• 1 tbsp butter
• some milk
• Mountain cheese, grated
• salt and pepper
• chili powder
• allspice powder
• Cinnamon
• nutmeg
• Fat for the mold
• Water

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 20 minutes

vegetarian, using leftovers

Pour warm, lightly salted water over the lentils to cover them, and let them soak for about half an hour until the water is absorbed. Dice the Hokkaido and sweet potatoes. Finely chop the onion and garlic. Sauté the pumpkin and sweet potatoes in a little olive oil. Add the onions and garlic and sauté until translucent. Add the tomato paste and sauté lightly. Add the lentils and sauté briefly, then deglaze with the diced tomatoes and simmer gently. Season with salt, pepper, chili, a pinch of cinnamon, a pinch of allspice, and a little nutmeg. To ensure the mixture contains enough liquid, add about half a cup of vegetable stock if needed. Make a béchamel sauce from the butter, flour, the remaining stock, and milk, and season with salt, pepper, and nutmeg. Grease a baking dish and line it with a layer of lasagna sheets. Layer the vegetable mixture and béchamel sauce on top, then arrange several layers of lasagna sheets on top. Top with béchamel sauce and sprinkle with cheese. Bake in a preheated oven at 180°C (top/bottom heat) on the middle rack for about 45 minutes.