Pumpkin lasagna

Ingredients for 4 servings:

• 800 g pumpkin flesh (Hokkaido)
• 2 onions
• 2 garlic cloves
• 1 can of tomatoes, chopped
• 350 ml vegetable stock
• 2 balls of mozzarella
• 30 g butter
• 30 g flour
• 400 ml milk
• 200 ml water
• 16 lasagna sheets
• 150 g cheese, grated

Instructions

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

Halve the pumpkin, remove the seeds, and finely dice or grate. Peel the onions and garlic and also finely dice. Sauté the onions and garlic in a little clarified butter until translucent, add the grated pumpkin, sauté, add the tomatoes, deglaze with 350g vegetable stock, simmer for 10 minutes, and season with salt, pepper, and paprika. Slice the mozzarella. For the béchamel sauce, melt the butter, stir in the flour, toast, add the milk and water, simmer for 10 minutes, and season with salt, pepper, and nutmeg. Grease a baking dish and alternate layers of pumpkin sauce, béchamel sauce, mozzarella slices, and lasagna sheets. Top with pumpkin sauce and béchamel sauce, and sprinkle with grated cheese. Bake at 200°C (400°F) for 30 minutes. As a variation, you can also slice 5 beefsteak tomatoes and layer them in the dish.