Lasagne With Pumpkin And Apple

Preheat the oven to 200 ° C.

Halve the bottle gourd. Remove the seeds and stringy inside, leave the shell.

Cut the pumpkin into pieces and place it on a griddle covered with parchment paper. Divide the oil and sea salt over it and roast in the oven for about 35 minutes.

Remove the pumpkin from the oven and allow to cool for 10 minutes. Meanwhile, place the oven at 180 ° C.

Cut the apples into quarters and remove the core. Cut the quarters into thin sections. Chop the almonds coarsely.

Put the pumpkin parts in the food processor, add the cinnamon and crème fraîche and grind to puree. Season with pepper and salt.

Pour 50 ml of water into the baking dish.

Grate the cheese. Cover the baking dish successively with 3 lasagne sheets, ⅓ of the pumpkin puree, ⅓ of the apple, ⅓ of the almonds and ⅓ of the cheese. Make 2 more layers.

Bake the lasagne in the oven for about 45 minutes.