Pumpkin Lasagna with Mozzarella
Die Kürbislasagne mit Mozzarella von Spoonsparrow ist wahres Soulfood für kalte Herbsttage und schmeckt nicht nur Vegetariern.
Ingredients
- 2 onions
- 1 clove of garlic
- 20 g ginger root
- 3 sprigs of thyme
- 1 Hokkaido pumpkin (approx. 1 kg)
- Salt
- 2 tbsp olive oil
- 400 g chopped tomatoes (canned)
- 1 tsp curry powder
- 100 ml Vegetable broth
- Pepper
- 50 g butter (+ 1 tsp for the dish)
- 50 g spelt wholemeal flour
- 750 ml milk (3.5% fat)
- nutmeg
- 100 g Gouda (45% fat in dry matter)
- 12 lasagna sheets
- 125 g mozzarella (45% fat in dry matter)
- 2 tbsp pumpkin seeds (approx. 15 g)
Instructions
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1.
Peel and finely dice the onions and garlic. Peel and finely chop the ginger. Wash, dry, and pluck the leaves from 2 sprigs of thyme. Clean, wash, halve, and remove the seeds from the pumpkin. Cut the halves into thin strips (1-1.5 cm wide) and steam for about 10 minutes over lightly salted water. Remove, let cool, and set aside 8 pumpkin strips.
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2.
Heat the oil in a wide pot. Sauté the onion dice in it for 3 minutes over medium heat. Add the chopped tomatoes and simmer covered for 3-4 minutes. Then add the garlic, ginger, curry powder, half of the thyme leaves, and vegetable broth, and simmer for 5-7 minutes until thickened. Season the tomato sauce with salt and pepper.
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3.
Heat 50 g of butter. Toast the flour in it for 3 minutes over medium heat. Gradually stir in the milk and let the sauce simmer for another 8-10 minutes over low heat. Season the sauce with salt, pepper, and a pinch of freshly grated nutmeg. Grate the Gouda finely.
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4.
Grease a baking dish with the remaining butter and spread some tomato sauce on the bottom. Layer lasagna sheets, tomato sauce, pumpkin strips, grated cheese, and bechamel sauce alternately, finishing with 1 layer of lasagna sheets and the remaining bechamel sauce. Cut the mozzarella into slices, top the pumpkin lasagna with mozzarella and the remaining pumpkin strips, and sprinkle with pumpkin seeds. Bake the pumpkin lasagna with mozzarella in a preheated oven at 180 °C (conventional oven 160 °C; gas: level 2-3) for about 45 minutes. Garnish with the remaining thyme.
