Lazy lasagna of celeriac and pumpkin

Name: lazy lasagna of celeriac and pumpkin
Cook time: 20 min
Total time: 65 min
Yield: 4
Ingredients: 300 g celeriac; 300 g fresh pumpkin; 2 thin leeks; 100 g bacon; 200 ml fresh cream; 200 ml Full Milk; 100 g Grana Padano cheese flakes

Lasagna with pumpkin, leek, smoked bacon and celeriac.

Ingredients

Kitchen Stuff

1 rectangular baking dish (1.5 l)

Directions

Preheat the oven to 200 ° C.
Peel the celeriac and the pumpkin. Scoop out the seeds from the pumpkin with a spoon. Cut the pumpkin and celeriac into 1/2 cm thick slices.
Sprinkle the celeriac and pumpkin with salt and pepper. Halve the leeks in length, rinse the sand and cut into pieces as long as the bowl.
Grease the oven dish. Place half of the celeriac in the oven dish. Put half the pumpkin and the bacon on it.
Divide all leeks over the bacon, then cover the leek with the slices of bacon. Finish with the rest of the celeriac and pumpkin.
In a measuring cup, stir the cream with milk and season with salt and pepper. Pour the cream mixture over the lasagne and cover the dish with aluminum foil.
Place the dish on the grid in the middle of the oven and bake the dish for about 30 minutes.
Remove the foil and bake the dish for another 15 minutes until done with a light brown. 5. Serve the grana padano.