Pumpkin Lasagna

Ingredients

• Lasagna Noodles4 serving (320 g)
• Pumpkin3 cup (480 g)
• Olive Oil1 tablespoon (10 ml)
• Thyme1/2 tablespoon (2 g)
• Paprika1/2 teaspoon (2 g)
• Butter1.5 tablespoon (45 g)
• Flour1/4 cup (30 g)
• Nutmeg1 pinch (1 g)
• Milk1 cup (240 ml)
• Garlic Paste1 teaspoon (2 g)
• Mustard1 tablespoon (14 g)
• Parmesan Cheese10 tablespoon (50 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked pumpkin. If not, preheat the oven to 392 °F (200 °C).

2. 2

   Step 2

   Also, you can use garlic powder, paste or minced to taste.

3. 3

   Step 3

   Cut the pumpkin lengthwise and remove the seeds. Place upside down in a baking pan with a little water and cover with aluminum foil.

4. 4

   Step 4

   Bake until softened for approximately 40 minutes.

5. 5

   Step 5

   Meanwhile, for the white sauce: Melt the butter in a pan, add the flour and stir with a wooden spoon. Cook for a few minutes.

6. 6

   Step 6

   Gradually add the warm milk, stirring constantly until desired thickness. Season with nutmeg and salt.

7. 7

   Step 7

   For the dough: You can assemble the lasagna with the raw dough (which takes longer to bake) or place the lasagna sheets one by one in boiling water for 3 minutes.

8. 8

   Step 8

   Once cooked, place in a bowl of cold water and then dry.

9. 9

   Step 9

   Once the pumpkin is done, peel off the skin and place in a bowl with olive oil, thyme, minced garlic and mustard. Season with salt and pepper to taste and mix well. Set aside.

10. 10

    Step 10

    To assemble: Place in a bowl a little white sauce on the base. Next, add a sheet, white sauce, grated Parmesan cheese and the pumpkin sauce.

11. 11

    Step 11

    Repeat the process until the dough is finished. Top with the remaining cheese and white sauce.

12. 12

    Step 12

    Bake at 356 °F (180 °C) for 30 minutes if using raw dough. If using cooked dough, bake until the cheese melts.

13. 13

    Step 13

    Once done, remove and serve hot. Sprinkle a little paprika on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pumpkin Lasagna can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.