Pumpkin Lasagna

 

 Pumpkin Lasagna

Pumpkin lasagna is one of the most famous Italian recipes that are prepared with various fillings and sauces and in this recipe we offer lasagna with pumpkin with white sauce with its distinctive taste and simple preparation method.

Preparation time: 20 minutes

Cooking time: 30 minutes

Total time: 50 minutes

Ingredients

    1 sachet lasagna
    1 medium hazelnut squash
    1 tablespoon of oil
    ½ 1 teaspoon salt
    ½ cup of water
    2 cups grated mozzarella
    ½ cup of Parmesan
    To prepare the bechamel:
    ¼ cup butter
    Cup flour
    3 ½ cup milk
    Pinch of nutmeg
    Pinch of salt
    Pinch of white pepper

How to prepare

    Chop the pumpkin and place it in a saucepan with water, salt and oil and cover, stirring occasionally, until it is completely done.
    Put the squash in a grinder or blender until the mixture is completely smooth and then set aside.
    Put the butter in a saucepan, brush it, then add the flour and stir until the flour absorbs the butter completely.
    Add the milk gradually and keep stirring so that we do not have lumps and let the mixture boil.
    After boiling, leave it on a medium to low heat, stirring until its consistency, and sprinkle with nutmeg, salt and white pepper.
    Grease a plate of Pyrex, then put the first layer of mashed pumpkin, then lasagna, then béchamel.
    Then a second layer of lasagna, squash and mozzarella, then a third layer of lasagna and bechamel.
    Finally, lasagna and the rest of the mix of pumpkin and mozzarella, and cover the tray with tin.
    We heat the oven at 200 degrees and put the tray in it for about 20 minutes.
    Take out the tray from the oven, remove the tin, put the parmesan zest, return the tray to the oven, and leave it until the cheese melts.
    Take out the lasagna tray with the honey pumpkin from the oven and let it cool and stick a little, then cut it so that it is ready to serve.