Lasagna of pumpkin

Name: lasagna of pumpkin
Cook time: 20 min
Total time: 55 min
Yield: 4
Ingredients: 1 fresh pumpkin; 50 g unsalted butter; 40 g wheat flour; 800 ml semi skimmed milk; 1 vegetable stock; 200 g lasagne sheets package; 100 g grated young mature cheese

Oven dish with pumpkin as lasagne sheets.

Ingredients

Kitchen Stuff

1 baking dish (25 x 25 cm)

Directions

Cut the pumpkin into quarters. Remove the seeds and the stringy inside and cut off the skin with a sharp knife.
Cut the pumpkin meat into slices of 1 cm thickness. Boil the slices in salted water for 5 minutes, drain and drain.
Preheat the oven to 180 ° C.
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.
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.
Grease the oven dish. Spoon a layer of sauce in the baking dish and cover with lasagne sheets.
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.
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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