Pumpkin Lasagna

September 17, 2022

• 2 (hungry) people
• 30 minutes
• 40 minutes, 180C
• Saskia
• Main

Ingredients

• 2 tbsp extra virgin olive oil
• 50g butter
• 2 red onions, finely chopped
• 400g kastanje champignons
• 1/4 pumpkin, grated
• 200g spinach, chopped
• 1/2 of a courgette, finely chopped
• 3 teentjes knoflook, crushed
• 1/2 cup flour
• 4 cups milk
• 1 bay leaf
• 1 tbsp thyme leaves
• 1/2 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/4 tsp nutmeg
• chili flakes (optional, to taste)
• zest of 1 lemon
• 1/2 cup grated parmesan or pecorino
• 1/2 cup grated mozzarella
• 1/2 cup creme fraiche
• lasagna sheets

Directions

Mushroom sauce

1. Heat oil in large deep pot
2. Cook onions on medium heat until starting to brown (~8min)
3. Add butter, mushrooms, garlic, courgette and cook on medium heat until liquid has evaporate (~10min)
4. Stir in flour, add bay leaf, milk, salt, pepper, nutmeg, stir until thickended
5. Remove and discard bay leaf
6. Stir in lemon zest and parsley (save a handful of parsley for garnish), chili flakes to taste
7. Stir in the chopped spinach
8. Stir in 1/4th of the parmesan/pecorino cheese

Build the lasagna

1. Preheat oven to 180C
2. Spread a layer of mushroom sauce over the bottom of the dish
3. Place a layer of lasagna sheets
4. Add a layer of 1/3rd of the remaining sauce
5. Add layer of half the grated pumpkin (optional: fry up with some spices first), sprinkle in half the thyme
6. Repeat steps 2-4 to create another layer
7. Add another layer of lasagna sheet
8. Mix the remaining 1/3rd of the mushroom sauce with the creme fraiche and spread over the lasagna sheets
9. Sprinkle with the remaining cheese (parmesan/pecorino and mozzarella)
10. Bake until golden brown and bubbling (~40min)
11. Garnish with some parsley and enjoy!

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Description

Load the sauce up with veggies for extra yumminess and vitamins!