- Ingredients
- pumpkin
- 1 kg
- garlic
- 1 cube
- leeks
- 3
- butter (for baking)
- 5 tablespoon
- herb (Provence mix)
- 1 pack
- pepper
- 1 pinch
- parmesan cheese
- 70 gram
- besciamella sauce
- 1 pot
- lasagna sheets
- 200 gram
- Full ingredient details
- Timing
- Preparation Time:
- 15 minutes
- Waiting time:
- 35 minutes
- Cooking Time:
- 0 minutes
- This recipe:
- Serves:
- 4
- Comment:
- vegetarian
- Viewed:
- 743 times
- Saved:
- 110 times
- Printed:
- 0 times
- Sent:
- 0 times
- This recipe by:
- petra
No picture available
pumpkin lasagna
Ingredients
| pumpkin | 1 kg | |
| garlic | 1 cube | |
| leeks | 3 | |
| butter (for baking) | 5 tablespoon | |
| herb (Provence mix) | 1 pack | |
| pepper | 1 pinch | |
| parmesan cheese | 70 gram | (grated) |
| besciamella sauce | 1 pot | |
| lasagna sheets | 200 gram |
Preparation
- Preheat the oven to 180C.
- Peel and halve the pumpkin, then remove the seeds. Cut the pumpkin into slices of 1cm.
- Crush the garlic, and cut the leek into rings. Fry the pumpkin in butter (3 minutes on each side). Remove, then fry the leek with the garlic, herbs, and pepper in 4 minutes in 1 tablespoon of butter.
- Mix half of the cheese into the besciamella sauce. Butter an oven-proof dish and layer the sauce, lasagna sheets, pumpkin, and leek. Finish with a layer of sauce, and sprinkle with the remaining cheese.
- Bake in the oven for 35 minutes.
- 0 comments to this recipe. Log in to add a comment.