Pumpkin Lasagna

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 kg pumpkin, in small cubes (hokkaido, butternut)
• 5 garlic cloves, minced
• 1 large red onion, chopped
• 50 ml wine
• 250 g ricotta cheese
• 2 tablespoons parsley, chopped
• 3 tablespoons pine nuts
• 16 -20 lasagna sheets (no precooking)
• 50 g mozzarella cheese
• 50 g mature cheese (fontina, gruyãƒæ’ re, bergkãƒæ’ se)
• 50 g parmesan cheese (grated)
• 60 g butter
• 60 g flour
• 850 ml cold milk
• 100 ml cream
• 1 dash nutmeg
• 1/2 teaspoon vegetable broth (powdered)
• 1 tablespoon olive oil (or butter)
• salt and pepper

Recipe

• 1 toast pine nuts in a non stick pan until golden brown and fragrant. transfer to a plate and let cool.
• 2 peel pumpkin if required, deseed and chop into rater small cubes.
• 3 heat oil or butter in a large skillet and add chopped red onion and minced garlic. let fry a bit.
• 4 now it's time to add the pumpkin cubes. stir and let fry for about 3 minutes.
• 5 add wine and ricotta. stir. salt and pepper to taste. let boil until pumpkin is tender (about 10-15minutes).
• 6 add chopped parsley and pine nuts.
• 7 for the sauce béchamel melt 60g butter in a pot and add flour. stir frequently (best with a wire whisk) and let flour "roast" for about 30 seconds.
• 8 add cold milk and cream and stir (it's important that the milk is cold otherwise flour chunks will form and spoil the sauce).
• 9 add vegetable broth granulate, nutmeg, salt and pepper and bring to a boil.
• 10 let sauce boil for a couple of minutes until thick and creamy.
• 11 butter a casserole and spread sauce bèchamel evenly (about 1 generous scoop).
• 12 cover casserole with lasagna sheets (it takes usually 4-5 sheets per layer).
• 13 cover lasagna sheets with sauce béchamel.
• 14 add pumpkin-filling.
• 15 sprinkle layer with 1/3 of cheese mixture.
• 16 repeat "layering steps" excluding the cheese-sprinkling until pumpkin filling is used up.
• 17 last layer: lasagna sheets, sauce béchamel and the rest of the cheese.
• 18 cover casserole (aluminium foil) and let bake at 225°c for 30 minutes, uncover and bake for about 15 minutes until golden brown.
• 19 let lasagna "rest" for about 15 minutes before serving.
• 20 enjoy! (don't forget to open windows for ventilations' sake in case you're using "alpine cheese" (bergkäse :)).