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Leah Smart
Lasagna of pumpkin
Oven dish with pumpkin as lasagne sheets.
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Ingredients
Directions
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Cut the pumpkin into quarters. Remove the seeds and the stringy inside and cut off the skin with a sharp knife.
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Cut the pumpkin meat into slices of 1 cm thickness. Boil the slices in salted water for 5 minutes, drain and drain.
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Preheat the oven to 180 ° C.
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Heat the butter in a saucepan and wait until the foam has drained. Stir in the flour and cook over low heat for 5 min.
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Add the milk and bring to the boil while stirring. Add the bouillon tablet and cook on a very low heat for another 5 minutes.
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Grease the oven dish. Spoon a layer of sauce in the baking dish and cover with lasagne sheets.
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Divide a portion of the pumpkin slices over it, grated cheese, a layer of sauce and cover with lasagne sheets. Make a number of layers and finish with sauce and cheese.
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Place the dish in the middle of the oven and fry the lasagna for 30-35 min. Golden brown and done.
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Nutrition
540Calories
Sodium34% DV815mg
Fat37% DV24g
Protein44% DV22g
Carbs19% DV57g
Fiber16% DV4g
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