Vegetarian Lasagna with Walnuts

Ingredients

• 800 g pumpkin flesh (e.g., Hokkaido)
• 1 onion
• 1 Carrot
• 1 yellow bell pepper
• 2 tbsp butter
• 100 ml dry white wine
• 1 tbsp freshly chopped rosemary
• 2 tbsp freshly chopped parsley
• 100 g crème fraîche
• Salt
• black pepper (freshly ground)
• 100 g Gorgonzola cheese
• 100 chopped walnut kernels
• 300 g lasagna sheets
• 50 g breadcrumbs

Instructions

1. 1.

   Dice the pumpkin flesh. Peel and dice the onion and carrot, wash, trim and cut the bell pepper into pieces. Sauté all vegetables in hot butter for 2–3 minutes, then remove from heat. Add wine, rosemary, parsley and crème fraîche; season with salt and pepper.

2. 2.

   Preheat oven to 180 °C fan.

3. 3.

   Layer the vegetables alternately with lasagna sheets in a baking dish. Sprinkle each vegetable layer with crumbled Gorgonzola and walnut kernels. Finish with another vegetable‑cheese‑walnut layer and top with breadcrumbs. Bake for about 35 minutes until golden brown; if it darkens, cover with foil.