Pumpkin lasagna

Ingredients for 6 servings:

• 1 ½ kg Hokkaido pumpkin(s)
• 2 onions
• 2 garlic cloves
• 400 g tomatoes
• 150 g crème fraîche
• 1 tsp cornstarch
• oil
• salt and pepper
• Herbs
• 50 g butter
• 50 g flour
• 750 ml milk
• salt and pepper
• nutmeg
• Herbs
• 200 g lasagna sheet(s)
• 200 g cheese, grated, e.g. Gouda

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

with tomatoes

For the pumpkin and tomato sauce, halve the pumpkin, remove the seeds, and dice the flesh. Finely dice the onions and garlic, and chop the tomatoes. Heat the oil in a large pot and sauté the pumpkin with the onions and garlic. Add the tomatoes and cook the vegetable mixture with the lid on until the Hokkaido is soft. For me, it’s ideal when it hasn’t fallen apart yet. Then add the crème fraîche with cornstarch and mix everything well. Add salt and pepper and season the pumpkin and tomato mixture to taste. The pumpkin tolerates a good amount of spice to ensure it tastes good later. For the béchamel sauce, melt the fat in a pot and stir in the flour, sweating until light yellow. Then add the milk and whisk thoroughly to avoid lumps. Bring the sauce to a boil while stirring constantly, then season with salt, pepper, and nutmeg. Pour some béchamel sauce onto the bottom of a rectangular baking dish (approx. 20 x 30 cm) and place a layer of lasagna sheets on top. Then add a layer of pumpkin and tomato sauce and sprinkle with grated cheese. Repeat the layering of béchamel sauce, lasagna sheets, pumpkin and tomato sauce, and grated cheese until all of it is used up. Finish with a thicker layer of cheese. Bake the pumpkin and tomato lasagna in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 40 minutes. If the surface is getting too brown, you can cover it with aluminum foil for the last few minutes.