Seasonal enjoyment
Vegetarian, simple, delicious: recipe for an aromatic pumpkin lasagna
Nutty pumpkin meets fruity tomato and creamy béchamel sauce.
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The combination of lasagna and pumpkin can only taste good. Quick to prepare and aromatic in taste, this autumnal pumpkin lasagna is perfect for the whole family.
The advantages of a seasonal diet are obvious: it tastes better, has health benefits tailored to the season and, last but not least, is usually cost-effective. In autumn it means: The The best way to enjoy pumpkin season is to enjoy it to the fullest – in the truest sense of the word.
Pumpkin – The star of the season
The orange plant is not only suitable for creamy soups, stews or a sweet cake, but also as an enriching ingredient in the simplest recipes. Its mild, nutty note makes it a true all-rounder, which also makes dishes particularly creamy and full-bodied thanks to its buttery consistency.
Do you need inspiration? In addition to pasta and risotto, pumpkin can be ideally used in a vegetarian lasagna. Particularly nutty varieties such as Hokkaido give the Italian dish an intense aroma, which, when combined with a fine tomato sauce, becomes a hit. One thing is certain: with this lasagna you will not only impress your own palate, but also that of your guests.
Recipe for an aromatic pumpkin lasagne
Ingredients for four servings
- 1kg Hokkaido
- 1 large white onion
- 2 cloves of garlic
- olive oil
- Salt pepper
- 400 ml vegetable broth
- 400 g pureed tomatoes, can
- 1 tsp oregano
- 2 teaspoons thyme, dried
- 12 lasagne sheets
- 150g grated mozzarella
- to serve: fresh basil, pumpkin seeds
For the béchamel sauce
- 50g butter
- 40g flour
- 500 ml whole milk
- Salt pepper
- 1 pinch of nutmeg
preparation
- Wash the Hokkaido, halve it, remove the seeds and cut it into cubes. Peel the onion and garlic and chop finely. Rinse the basil and shake dry.
- Heat some olive oil in a large pot. Sauté the onions and garlic in it, after about 2 minutes add the pumpkin and fry. Season with salt and pepper.
- Add vegetable broth and pureed tomatoes and bring everything to the boil. Simmer over low heat for about 5 minutes.
- Season with oregano and thyme. Season with salt and pepper.
- To make the béchamel sauce, heat the butter in a saucepan, add the flour and sauté briefly until a colorless mixture forms. Stir in the milk with a whisk and cook, stirring constantly, for 5 to 10 minutes until a creamy consistency is formed. Reduce the heat steadily. Season with salt, pepper and a pinch of nutmeg.
- Preheat oven to 200 degrees. Grease a baking dish. Pour a layer of béchamel sauce into the mold. Fill with a layer of lasagne sheets, then a layer of the pumpkin and tomato mixture, a layer of the béchamel sauce and a layer of grated cheese. Continue like this until all ingredients are used up. Top with béchamel sauce and finally sprinkle with a layer of cheese.
- Bake the lasagne in the oven for about 40 to 45 minutes.
- Serve with fresh basil and pumpkin seeds.
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