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Rachel Schoeller
Lazy lasagna of celeriac and pumpkin
Lasagna with pumpkin, leek, smoked bacon and celeriac.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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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.
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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.
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Grease the oven dish. Place half of the celeriac in the oven dish. Put half the pumpkin and the bacon on it.
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Divide all leeks over the bacon, then cover the leek with the slices of bacon. Finish with the rest of the celeriac and pumpkin.
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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.
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Place the dish on the grid in the middle of the oven and bake the dish for about 30 minutes.
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Remove the foil and bake the dish for another 15 minutes until done with a light brown. 5. Serve the grana padano.
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Nutrition
425Calories
Sodium17% DV410mg
Fat52% DV34g
Protein34% DV17g
Carbs3% DV10g
Fiber20% DV5g
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