John Myers
Pumpkin Lasagna
The perfect pumpkin lasagna recipe with a picture and simple step-by-step instructions.
- 750 g Hokkaido
- 1 size Onion
- 30 g Butter
- 30 g Flour
- 250 ml Milk
- 500 ml Vegetable broth
- Salt pepper
- Nutmeg
- 200 g Grated cheese
- 0,5 bunch Chives
- 400 g Pollack fillet
- Lasagne plates, amount depending on the size of the baking dish
- Fat for the baking dish
- Peel and finely dice the onion. Heat the butter in a pan and sweat the onion cubes until translucent, sprinkle with flour, deglaze with the milk and vegetable stock, mix everything together well and simmer for about 3 minutes.
- Wash the chives, spin dry, cut into fine rolls and stir into the sauce. Season with salt, pepper and nutmeg.
- Wake up the Hokkaido, rub it dry and cut it into quarters. Remove the seeds and cut the pumpkin flesh into cubes (with Hokkaido the shell can and should be processed!).
- Cut the pollack fillet into cubes.
- Butter a large (or four small) casserole dish and cover the bottom with sheets of lasagne. and put some sauce on it.
- Spread the salmon and pumpkin cubes evenly on top and put some sauce on top again.
- Cover the whole thing with lasagne sheets, pour the remaining sauce on top and sprinkle evenly with the cheese.
- Bake in a preheated oven at 200 ° C for about 45 minutes.
Fits to:
- a “fresh” salad
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