Ingredients:
| 500 g | Pumpkin flesh, coarsely grated |
| 1 | Onion(s) |
| 2 toe/s | Garlic |
| 1 tin | Tomato(s), chopped |
| 1 shot | Wine |
| n.b. | Herbs, mixed (thyme, rosemary, oregano) |
| Salt and pepper | |
| 9 | Lasagna plate(s) |
| 50 g | Butter |
| 50 g | Flour, plain |
| 375 ml | Milk |
| 2 tbsp | Parmesan |
| Nutmeg | |
| something | Mustard |
| 2 | Yolk |
Preparation
Working time: approx. 30 minutesCooking/baking time approx. 20 minutesTotal time approx. 50 minutes
Peel the pumpkin and grate the pumpkin flesh into small pieces. Peel the onion and garlic, chop finely and sauté with olive oil. Add the pumpkin, roast briefly and deglaze with wine. Add the tomatoes with the herbs and simmer with a little water for 10 minutes, season with salt and pepper.
Make a béchamel sauce with butter, flour and milk and season with salt, pepper, nutmeg and mustard. Finally, fold in the egg yolks.
Boil the lasagna sheets briefly in salted water and lay out the bottom in a buttered baking dish first. Then spread the pumpkin sauce on top and spread a few spoonfuls of béchamel. Repeat this process twice more and sprinkle some grated Parmesan cheese on top.
Bake at 200 °C in a preheated oven for about 20 minutes.
It goes best with a green salad.