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Pumpkin Lasagne

Pumpkin Lasagne | Recipe

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Pumpkin Lasagne | Recipe

Name: Pumpkin Lasagne
Cook time: 30 min
Yield: 4 Personen
Ingredients: 800 g Hokkaido pumpkin; 1 red onion; 2 tbsp olive oil; 1 tin chopped tomatoes; 200 g lasagne sheets; 1 ball mozzarella (125 g); 1 handful pumpkin seeds; salt, pepper; 4 pinches JS Italian Allrounder; 20 g butter; 20 g flour; 250 ml full-fat milk; salt, pepper; 2 pinches nutmeg

Nils – Head Chef

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Cooking Time:

30 min

Baking Time:

40 min

Difficulty:

Medium

Persons

Ingredients

For the lasagne:
4 pinches

JS Italian Allrounder
800 g

Hokkaido pumpkin
1

red onion
2 tbsp

olive oil
1 tin

chopped tomatoes
200 g

lasagne sheets
1 ball

mozzarella (125 g)
1 handful

pumpkin seeds
salt, pepper
For the béchamel sauce:
20 g

butter
20 g

flour
250 ml

full-fat milk
salt, pepper
2 pinches

nutmeg

Method

Wash the pumpkin thoroughly, cut off the stalk, remove the seeds and cut the flesh into small 1 cm cubes.

Peel and finely dice the onion. Heat the olive oil in a pan and sauté the onion for about 3 minutes over a medium heat until translucent. Add the pumpkin cubes and sauté for another 3 minutes.

Deglaze with the chopped tomatoes. Add the Italian Allrounder and 1 pinch each of salt and pepper to the pan, bring to the boil and cook until the pumpkin is al dente.

Meanwhile, for the béchamel sauce, melt the butter in a saucepan over a medium heat, stir in the flour with a whisk and sweat, stirring, until pale yellow. Gradually add the milk and bring the sauce to the boil, stirring constantly, until it thickens, and season with 2 pinches of salt and 1 pinch each of pepper and nutmeg.

Preheat the oven to fan 180°C.

Grease a baking dish and cover the bottom of the dish with the pumpkin sauce. Cover with a layer of lasagne sheets. Top with another layer of the pumpkin sauce and a layer of béchamel sauce. Repeat this process until the sauces and lasagne sheets are used up, ending with a layer of béchamel sauce.

Roughly shred the mozzarella and sprinkle it over the lasagne with the pumpkin seeds. Bake in the oven for about 30–40 minutes until the crust is golden brown.

Nutritional information: (Per person)

Calories
508 kcal

Carbohydrates
57 g

Protein
20 g

Fat
22 g

Method

Wash the pumpkin thoroughly, cut off the stalk, remove the seeds and cut the flesh into small 1 cm cubes.

Peel and finely dice the onion. Heat the olive oil in a pan and sauté the onion for about 3 minutes over a medium heat until translucent. Add the pumpkin cubes and sauté for another 3 minutes.

Deglaze with the chopped tomatoes. Add the Italian Allrounder and 1 pinch each of salt and pepper to the pan, bring to the boil and cook until the pumpkin is al dente.

Preheat the oven to fan 180°C.

Roughly shred the mozzarella and sprinkle it over the lasagne with the pumpkin seeds. Bake in the oven for about 30–40 minutes until the crust is golden brown.

Nutritional information: (Per person)

Calories
508 kcal

Carbohydrates
57 g

Protein
20 g

Fat
22 g

Pumpkin lasagne

Autumn is pumpkin season. On rainy days, the only thing that really helps is a warm oven dish. Our pumpkin lasagne not only makes you full and happy, but also looks really good! Our Italian Allrounder adds an autumnal spicy kick to savoury dishes. Try it and tell us what you think!

Autumn recipes

You can find more recipes with pumpkin and other seasonal vegetables in our autumn recipe collection. What will brighten up your day? A fresh autumn pumpkin salad or a warming lentil curry?