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Pumpkin-Mozzarella-Lasagna

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Ingredients for 4 servings:

  • 800 g pumpkin flesh, diced
  • 200 ml cream
  • 250 ml vegetable stock
  • 6 lasagna sheets, more if needed
  • 250g mozzarella
  • 1 small onion(s), diced
  • some garlic, chopped
  • 1 tbsp herbs, e.g. parsley and chives)
  • salt and pepper
  • nutmeg
  • 4 tbsp crème fraîche
  • Fat, for the shape

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Bring 2/3 of the pumpkin cubes to a boil along with the onion, garlic, stock, and cream. Cook for 5-10 minutes. Remove the pan from the heat and blend thoroughly. Now add the remaining pumpkin cubes and herbs, bring back to a boil, and season with salt, pepper, and nutmeg. In a greased baking dish, alternate layers of pumpkin sauce with the lasagna sheets, scattering a few mozzarella cubes on top. For the top layer, first cover the lasagna sheets with sauce, spread the crème fraîche on top, and then scatter the remaining mozzarella on top. Bake at 200°C for 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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