Pompoenlasagne

Een stevige vegetarische lasagne met zoete pompoen, romige bechamelsaus en smeltende mozzarella. Perfect voor een gezellig diner of een doordeweekse avond met iets extra's.

📝 Ingredients

• 1 kg pumpkin (e.g., butternut or Hokkaido), peeled and cubed
• 12 lasagna sheets (dry, pre-cooked)
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 10 fresh sage leaves, finely chopped
• 250 g mozzarella, sliced
• 60 g Parmesan cheese, grated
• Salt and pepper to taste
• Pinch of nutmeg
• For the bechamel sauce:
• 60 g butter
• 60 g flour
• 800 ml whole milk
• Salt, pepper and nutmeg

👨‍🍳 Instructions

1. 1Preheat the oven to 200°C (fan 180°C).Peel the pumpkin, remove the seeds and cut the flesh into roughly 2 cm cubes. Spread on a baking sheet, drizzle with olive oil, season with salt, pepper and a pinch of nutmeg. Roast for 20 minutes in the oven until the cubes are tender and lightly golden. Remove from the oven and set aside.Meanwhile make the béchamel sauce. Melt the butter in a saucepan over medium heat. Add the flour and stir well for 1 minute so a smooth roux forms. Add the milk little by little while you keep stirring. Let the sauce simmer gently for 5 minutes until it has thickened nicely. Season with salt, pepper and nutmeg.Heat a splash of olive oil in a frying pan. Sauté the onion and garlic for 3 minutes over medium heat. Add the roasted pumpkin cubes and roughly mash the mixture with a fork or lightly crush them so you get a creamy filling. Add the chopped sage and stir through.Reduce the oven temperature to 180°C (fan 160°C). Grease the baking dish with a small knob of butter.Assemble the lasagna in layers. Start with a thin layer of béchamel on the bottom of the dish. Lay lasagna sheets on top. Spread a layer of pumpkin filling over them, followed by a layer of béchamel and some grated Parmesan. Repeat until all ingredients are used and finish with a layer of lasagna sheets, the remaining béchamel and slices of mozzarella on top.Sprinkle the top with the remaining Parmesan. Cover the baking dish with aluminium foil and bake for 30 minutes. Then remove the foil and bake another 15 minutes until the top is golden brown and bubbling.Let the lasagna rest for 10 minutes before you cut into it. This helps the layers hold together. Serve straight from the dish and enjoy.