Pumpkin Lasagna

Ingredients for 4 servings:

• 1 Hokkaido pumpkin(s) or butternut squash
• 200 g cream cheese
• 125 g spinach
• 3 tbsp flour
• 3 tbsp butter
• 300 ml milk
• 1 onion(s)
• 2 cloves garlic
• 150 g cheese, grated
• salt and pepper
• nutmeg
• Lasagna sheets

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

vegetarian

Preheat oven to 180°C (fan/convection oven). Dice the pumpkin and cook in salted water for 15 minutes. Dice the onions and finely chop the garlic and fry in a pan. Once the onions are translucent, add the spinach and fry until the spinach wilts. Meanwhile, melt the butter in a small saucepan, add the flour, and deglaze with milk, stirring constantly with a whisk, to make a béchamel sauce. Season with salt, pepper, and nutmeg. Purée the cooked pumpkin with a hand blender and combine with the spinach mixture and cream cheese. Season to taste with salt and pepper. Now pour some béchamel sauce into a baking dish. Top with lasagna sheets, then the pumpkin mixture, and then more béchamel sauce. Continue layering until the pumpkin mixture is used up. Finish with a layer of béchamel sauce and sprinkle with grated cheese. Bake the lasagna in the oven for 30-40 minutes.