Lasagna with pumpkin and goat cheese

Heat 3 tablespoons of oil in a pan and fry the onion for about 5 minutes. Add the garlic and herbs and fry for another minute. Stir in the tomato paste and fry with it.

Add the tomatoes and bring to the boil. Let the sauce simmer for about 15 minutes on a low setting.

In the meantime, preheat the oven to 200 ° C. Place the slices of pumpkin on a baking sheet and brush them on both sides with the remaining oil. Sprinkle with salt and freshly ground pepper and roast the pumpkin high in the oven in about 15 minutes until tender and brown. Take out of the oven and let alone until later use.

Prepare the bechamel sauce with the milk according to the instructions on the package.

Preheat the oven to 180 ° C. Brush the bottom of the baking dish with a portion of the tomato sauce. Cover with lasagne sheets and continue with a few spoonfuls of sauce and 1/3 of the pumpkin. Sprinkle with some goat's cheese and make 2 more of these layers.

Finish with a layer of lasagne sheets and cover with the bechamel sauce. Sprinkle with the remaining goat's cheese and the pine nuts. Bake the lasagna in the middle of the oven in about 30 minutes until tender and brown. Take out of the oven and wait a while to cut, so that the lasagne can become more firm.