Pumpkin Lasagna

Ingredients for 6 servings:

• 1 ½ kg pumpkin flesh
• 5 tomatoes, pitted
• 2 onions, diced
• some cream
• n. B. White wine, optional
• Basil, fresh
• salt and pepper
• possibly vegetable stock powder
• Lasagna sheet(s) without pre-cooking
• 200 g cheese, grated
• 2 balls of mozzarella (approx. 125 g each), sliced
• 50 g butter
• 50 g flour
• 750 ml milk
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Sauté the pumpkin flesh, deseeded tomatoes, and diced onion until lightly browned, then add a little cream (a splash of white wine doesn’t hurt either), salt, pepper, and vegetable stock, if desired, and add freshly chopped basil. For the béchamel sauce, melt the butter, stir in the flour, and gradually add the milk. Simmer for about 5 minutes, then season lightly with salt and pepper. First, spread a little béchamel in a baking dish, then pasta, pumpkin, grated cheese, pasta sheets with béchamel, pumpkin, etc. The final layer is lasagna sheets with béchamel, then arrange the mozzarella slices on top. Place in a preheated oven at 180-200°C (top/bottom heat) for about 45 minutes.