Pumpkin Lasagna

Great Vegetarian Lasagna

 
Silvia Curioni avatar
Silvia CurioniPublished on 11/22/2017

An amazing dish for any meal!

viewed by 1635

1 Comments

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

How to cook

1

Tenderize the pumpkin

Sauté the garlic in olive oil, add the cubed pumpkin (or squash), add parsley, cover with water and cook until tender

2

Smash with a fork

When the pumpkin is tender, smash with a fork, to create a thick sauce

When the pumpkin is tender, smash with a fork, to create a thick sauce

3

Make the bechamel

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: nutmeg, salt & pepper

Season with nutmeg, salt & pepper to your taste

5

Home made lasagna pasta

In this case I made my own lasagna pasta. But you can use store bought

In this case I made my own lasagna pasta. But you can use store bought

6

Mount the lasagna

Start with a layer of bechamel, them add a layer of pasta, the. The pumpkin.

7

Finish with Parmesan cheese

Another layer of pasta, then bechamel + pumpkin. Until you used all the ingredients. Finish with grated Parmesan cheese
Another layer of pasta, then bechamel + pumpkin. Until you used all the ingredients. Finish with grated Parmesan cheese

Another layer of pasta, then bechamel + pumpkin. Until you used all the ingredients. Finish with grated Parmesan cheese

8

Bake at 350 for about 30 min

Bake until the edges start to brown

Bake until the edges start to brown

Comments

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Rafael Sanches avatar
Rafael Sanches12/20/2017 ☰
this was delicious and very healthy!
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