Pumpkin Lasagna with Sun-Dried Tomatoes

Ingredients

• 1 kg pumpkin flesh (e.g., butternut or Hokkaido)
• 2 onions
• 3 Garlic cloves
• 10 sun‑dried tomatoes (in oil)
• 1 tbsp Olive Oil
• 350 ml vegetable broth
• 50 g hard cheese (vegetarian)
• Salt
• Pepper
• freshly grated nutmeg
• curry powder
• 300 g whole wheat lasagna sheets
• 100 g Gouda
• 2 sprigs parsley

Instructions

1. 1.

   Dice the pumpkin flesh into 1 cm cubes. Peel and finely dice the onions and garlic. Drain the sun‑dried tomatoes and cut them into small pieces.

2. 2.

   Heat olive oil in a large pan and sauté the onions with garlic until translucent. Add the pumpkin and sun‑dried tomatoes, stir, and pour in vegetable broth. Simmer for 5 minutes. Grate the hard cheese, add it to the mixture, and season with salt, pepper, nutmeg, and curry powder.

3. 3.

   Spread some of the vegetable mixture on the bottom of a baking dish, layer lasagna sheets over it. Repeat until all ingredients are used, finishing with a layer of pumpkin. Sprinkle or slice Gouda over the top. Bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 40–50 minutes.

4. 4.

   Wash and dry the parsley, shake off excess water, pluck leaves, and serve the lasagna garnished with them.