Pumpkin Lasagna
a simple vegetarian lasagna
An amazing dish for any meal!
What you will need
Pumpkin sauce
2 lb pumpkin or squash
2 tbsp olive oil
2 cups of water
1/2 cup parsley
Bechamel
4 tbsp butter
1.5 oz flour
1.5 oz butter
1/4 gallon milk
Nutmeg, salt & pepper
Lasagna
1 box Lasagna pasta
1 cup grated Parmesan cheese
(Nutritional facts 87 calories, 4.59 g fat, 9.25 g carbohydrates, 2.74 g protein, 6 mg cholesterol, 339 mg sodium)How to cook
1
Sauté the garlic in olive oil, add the cubed pumpkin (or squash), add parsley, cover with water and cook until tender
2
When the pumpkin is tender, smash with a fork, to create a thick sauce
3
For the bechamel, melt the butter and add the flour, until it doesn’t stick to the bottom of the pan. Then slowly, and stirring constantly, add the milk
4
Season with nutmeg, salt & pepper to your taste
5
In this case I made my own lasagna pasta. But you can use store bought
6
Start with a layer of bechamel, them add a layer of pasta, the. The pumpkin.
7
Another layer of pasta, then bechamel + pumpkin. Until you used all the ingredients. Finish with grated Parmesan cheese
8
Bake until the edges start to brown
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