Pumpkin Lasagna

Ingredients

• 600 g butternut squash (flesh)
• 500-750 ml vegetable stock
• Salt
• Pepper
• nutmeg
• 2 tbsp crème fraîche
• 2 tsp butter
• 2 bulbs fennel
• 1 Zucchini
• a handful parsley
• 4 tbsp Lemon juice
• 2 tbsp olive oil
• 2 tbsp Pecorino cheese
• 350 g lasagna sheets (pre-cooked from the package)

Instructions

1. 1.

   Dice the pumpkin flesh and place it in a pot. Cover with enough vegetable stock to just barely cover all the flesh. Cook covered over medium heat for about 15 minutes until tender.

2. 2.

   Transfer the flesh to a sieve, catch the liquid and set aside. Season the pumpkin with salt, pepper, and nutmeg. Stir in crème fraîche and butter. Puree with an immersion blender, then set aside.

3. 3.

   Clean, wash, and dice the fennel. Wash the zucchini and cut into pieces as well. First cook the fennel for about 1 minute in boiling salted water, then add the zucchini and cook together for another 5 minutes. Drain well. Wash the parsley, shake dry, and blend with lemon juice, fennel, zucchini, and 2 tbsp olive oil. Stir in Pecorino and season with salt and pepper.

4. 4.

   Line a baking dish with one layer of lasagna sheets. Spread the pumpkin puree (thinned with 1–2 tbsp leftover pumpkin stock) over it. Add another layer of noodles and spread the entire fennel cream on top. Continue layering noodles and pumpkin puree, finishing with pumpkin puree on top.

5. 5.

   Bake the pumpkin lasagna in a preheated oven at 200 °C (fan‑forced 180 °C; gas: level 3) for about 30 minutes until golden brown. Let rest for 15 minutes, then cut into pieces and serve warm.