Pumpkin lasagna

Ingredients for 4 servings:

• 500 g pumpkin flesh (e.g. Hokkaido, Butternut, Longo of Naples, etc.)
• 1 large onion(s)
• 2 garlic cloves
• 1 chili pepper(s), if desired
• 500 ml vegetable stock
• 3 tbsp vegetable oil
• Salt and pepper from the mill
• 50 g Parmesan, freshly grated
• 1 point Lasagna sheet(s) without pre-cooking (12 – 15 pieces)
• 250g mozzarella
• 250 g sour cream
• some salt and pepper
• 2 tbsp sunflower seeds
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

topped with mozzarella and sunflower seeds

Dice the pumpkin flesh. Peel and finely chop the onion and garlic. Wash, deseed, and finely chop the chili pepper. Cook the pumpkin in the vegetable stock until soft. Heat the oil in a pan and sauté the onion and garlic until translucent. Drain the cooked pumpkin, mix with the onion, garlic, and chili, and puree in a blender or with a hand blender. Season the pumpkin puree with salt and pepper. Cut the mozzarella into small cubes. Grease a large casserole dish (lasagna dish) and line it with lasagna sheets. Spread a layer of pumpkin puree on top and sprinkle with Parmesan cheese. Layer more lasagna sheets on top and repeat the process until all ingredients are used up. Finish with the pumpkin puree and sprinkle with the mozzarella cubes. Season the sour cream with salt and pepper, stir well, pour over the cheese cubes, and spread it on top. Sprinkle with sunflower seeds and bake in a preheated oven at 200°C (180°C fan-assisted oven) for about 35-40 minutes. Since there are no tomatoes or other flavorful ingredients, you can really taste the pumpkin. This is my absolute favorite recipe for pumpkin lasagna, as it’s easy and relatively quick to prepare.