Pumpkin lasagna with mozzarella

Ingredients for 3 servings:

• 500 g pumpkin(s) (butternut squash)
• 1 onion(s), red
• Garlic
• 125g mozzarella
• 2 tbsp rapeseed oil
• 1 package of tomatoes, pureed
• 6 lasagna sheets
• oregano
• basil
• Thyme
• tarragon
• nutmeg
• Salt and pepper, white
• Fat for the mold

Instructions

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

a great main course for cold autumn days!

Wash and peel the pumpkin and remove the seeds. Cut the pumpkin flesh into small cubes. Finely dice the onion. Heat the oil in a large pan or wok, then sauté the pumpkin cubes along with the onion and garlic for about 5 minutes. Season the passata with basil, oregano, tarragon, salt, pepper, and nutmeg. Grease a baking dish and spread the first layer of tomato sauce. Then place lasagna sheets on top. The next layer consists of pumpkin flesh and some mozzarella. Pour the remaining tomato sauce over the top. Place another layer of lasagna sheets on top and finish with a layer of pumpkin flesh and the remaining mozzarella. Bake the lasagna at 200°C on the middle rack for about 30 minutes.