Pumpkin lasagna

Ingredients

• Lasagna sheets – 55 g
• pumpkin – 100 g
• onion – 0.2 pcs
• garlic – 0.5 cloves
• olive oil – 0.5 tbsp.
• cream 15-20% – 80 ml
• milk 2.5% – 40 ml
• hard cheese – 30 g
• Mozzarella – 30 g
• Sage – 0.25 tsp.
• butter – 6 g
• wheat flour – 0.5 tbsp.
• Salt – to taste
• Pepper – to taste
• Nutmeg – to taste
• Pumpkin seeds – to taste

Instructions

1. Dice the pumpkin, drizzle with olive oil, add salt, pepper and a pinch of nutmeg. Bake in the oven at 200°C for 20–25 minutes, then puree.
2. For the sauce, melt the butter in a saucepan, add the flour and fry for 1–2 minutes. Pour in the milk and cream, stirring constantly. Add salt, pepper, nutmeg and a little sage. Cook until thickened.
3. For the filling, fry the onion and garlic in olive oil. Add the pumpkin puree, a little cream, salt and pepper. Add finely chopped sage if desired.
4. Layer the sauce, lasagna sheets, pumpkin filling, mozzarella in a baking dish. Repeat several times. Finish with a layer of sauce and grated cheese.
5. Cover with foil and bake at 180°C for 25 minutes. Then remove the foil and bake for another 10–15 minutes until a delicious crust forms.
6. Let the lasagna cool slightly. Serve with parmesan, fresh sage, and pumpkin seeds.