Lazy Lasagna

Ingredients

• 400 g Swiss chard (1 large stalk)
• 250 g pumpkin flesh (e.g., butternut)
• 2 shallots
• 2 Garlic cloves
• 2 tbsp butter (15 g)
• 1 tbsp spelt whole‑grain flour (15 g)
• 250 ml milk (3.5% fat)
• 50 g Heavy cream
• 120 g Gorgonzola (55% fat in curd)
• Salt
• nutmeg
• Pepper
• 300 g whole‑grain lasagna sheets
• 80 g Emmental (45% fat in curd)
• 60 g walnut kernels
• 0.5 bunch basil (10 g)

Instructions

1. 1.

   Clean, wash and cut the Swiss chard into strips. Dice the pumpkin flesh into small cubes. Peel and finely dice the shallots and garlic. Heat 1 tbsp butter in a pot. Sauté the shallots, pumpkin and garlic over medium heat for 3 minutes. Add the chard, stir until it wilts, then remove the vegetables from the pot.

2. 2.

   Whisk the remaining butter into the pot. Stir in the flour and cook briefly. Deglaze with milk, stirring until it boils. Add the cream and about half of the Gorgonzola, stirring over medium heat until melted. Season with salt, a pinch of freshly grated nutmeg and pepper. Return the chard‑pumpkin mixture to the pot.

3. 3.

   Layer the contents of the pot alternately with lasagna sheets in an oven‑proof pan. Finish with a layer of sheets. Grate Emmental and sprinkle over the lasagna. Sprinkle the remaining Gorgonzola on top. Roughly chop walnuts, scatter them over the dish, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 40 minutes. Wash and dry basil leaves. Garnish the Lazy Lasagna with basil and serve straight from the pan.