Pumpkin lasagna
A delicious vegetarian lasagna with pumpkin, perfect for autumn.
Pumpkin lasagna! For a change, try making pumpkin. A healthy and delicious recipe for a weeknight.
Preparation
Preheat the oven to 200°C (400°F). Wash the pumpkin and cut it into cubes. Place it on a baking sheet lined with parchment paper, toss with olive oil, black pepper, and sea salt, and bake for about 15 minutes, or until tender.
Finely chop the onion and garlic. Heat a little oil in a saucepan and gently sauté the onion. After 5 minutes, add the garlic, cook for another 2 minutes, and deglaze with red wine vinegar. Then add the cooked pumpkin pieces, World Spice Meal - Lasagna, and passata. Simmer over low heat for 10 minutes and season with black pepper and sea salt.
Make the béchamel sauce by melting the butter in a small saucepan. When the butter stops bubbling, add the flour and mix well. Cook over low heat for a few minutes. Then gradually add the (plant-based) milk, stirring until it is well incorporated before adding the next portion.
Season with nutmeg, black pepper and sea salt.
Reduce the oven temperature to 180°C and cut the (vegetable) mozzarella into slices.
Spread a third of the pumpkin sauce over the bottom of a baking dish. Cover with lasagna sheets and spread a third of the béchamel sauce over it, followed by a third of the (vegetable) mozzarella and a few basil leaves. Repeat this twice more.
Spread the grated (vegetable) cheese over the top layer and bake the lasagna in the oven for 30 minutes until the cheese is golden brown.
Ingredients
- 1 (biologische) pompoen
- 1 rode ui
- 2 teentjes knoflook
- 2 el rode wijnazijn
- 2 tl World Spice Meal - Lasagne
- 400 g tomaten passata
- Olijfolie
- Zwarte peper
- Zeezout
- 40 g boter
- 50 g bloem
- 500 ml (plantaardige) melk
- Snufje nootmuskaat
- 150 gram volkoren lasagnevellen
- 2 bollen (plantaardige) mozzarella
- 1 bosje basilicum
- 35 g (plantaardige) geraspte kaas
