Recipe of the day: lasagna with pumpkin and sun-dried tomatoes
Lasagna with pumpkin turns on the autumn mood! Bright color, rich taste and lots of vitamins - this dish will delight the whole family.
Lasagna with pumpkin and sun-dried tomatoes
The vegetarian version of lasagna turns out to be no less tasty and satisfying than with minced meat.
NUMBER OF PORTS:
Cheese (grated parmesan)
Oil (creamy )
6 tbsp. l
Oil (olive )
2 tbsp. l
Peel the pumpkin, remove the seeds and cut the flesh into cubes .
Mix olive oil with honey and pour pumpkin over this mixture.
Put the pumpkin on a baking sheet and bake for 20 minutes at a temperature of 180 degrees.
Melt the butter, add chopped garlic, basil, nutmeg, flour and milk. Mix well until the consistency of the sauce.
Without removing the sauce from the heat, add half a glass of grated parmesan to it and stir until the cheese has completely melted.
Mash the pumpkin in a large bowl, add ricotta, sun-dried tomatoes and mix well.
Put a layer of lasagna in a baking dish, spread cheese sauce on top, then another layer of lasagna, and pumpkin puree on top.
Repeat layers until you reach the edge of the form.
On top, distribute the ricotta and the remaining parmesan.
Bake in the oven at 180 degrees for 40 minutes.
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