Pumpkin and salmon lasagna

Ingredients for 4 servings:

• 1 butternut squash (se), 750 – 1000 g
• 1 onion(s)
• 30 g butter
• 30 g flour
• 250 ml cream
• 500 ml vegetable stock
• salt and pepper
• nutmeg
• 200g Gouda
• ½ bunch of dill
• 250 g lasagna sheet(s)
• 200 g smoked salmon

Instructions

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

tastes simply divine

Be sure to use butternut squash for the lasagna. The lasagna won’t taste as good if you use a different type of squash, such as Hokkaido. Peel the squash, remove the seeds, and dice it. Dice the onion and sauté it in the butter until translucent. Sprinkle with flour, sweat it, and deglaze with the cream and vegetable stock, stirring constantly. Season with salt, pepper, and nutmeg. Simmer over low heat for 5 minutes. Finely chop the Gouda and stir into the sauce. Finely chop the dill and stir it into the sauce. In a baking dish, alternate layers of sauce, lasagna sheets, salmon, and squash. Finish with a layer of lasagna sheets and spread the remaining sauce over the top. Bake in a preheated oven at 200°C (top/bottom heat) for about 45 minutes.