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Home Pompoenlasagne

Vegetarian Autumnal cuisine Comfort food Family Pumpkin Lasagna Italian

Pumpkin in lasagna works wonderfully: the sweet flavor pairs perfectly with savory béchamel and aromatic sage. This is the kind of dish that brings the whole table to a delighted silence. Spoon it straight from the baking dish at the table and enjoy each layer together.

x_ckl_recipe_markerPompoenlasagne Een stevige vegetarische lasagne met zoete pompoen, romige bechamelsaus en smeltende mozzarella. Perfect voor een gezellig diner of een doordeweekse avond met iets extra's. Hoe maak je pompoenlasagne? Main course Italian 4 servings 25 min 45 min 10 min 80 min

Preheat the oven to 200°C (fan 180°C).
Peel the pumpkin, remove the seeds and cut the flesh into roughly 2 cm cubes. Spread on a baking sheet, drizzle with olive oil, season with salt, pepper and a pinch of nutmeg. Roast for 20 minutes in the oven until the cubes are tender and lightly golden. Remove from the oven and set aside.
Meanwhile make the béchamel sauce. Melt the butter in a saucepan over medium heat. Add the flour and stir well for 1 minute so a smooth roux forms. Add the milk little by little while you keep stirring. Let the sauce simmer gently for 5 minutes until it has thickened nicely. Season with salt, pepper and nutmeg.
Heat a splash of olive oil in a frying pan. Sauté the onion and garlic for 3 minutes over medium heat. Add the roasted pumpkin cubes and roughly mash the mixture with a fork or lightly crush them so you get a creamy filling. Add the chopped sage and stir through.
Reduce the oven temperature to 180°C (fan 160°C). Grease the baking dish with a small knob of butter.
Assemble the lasagna in layers. Start with a thin layer of béchamel on the bottom of the dish. Lay lasagna sheets on top. Spread a layer of pumpkin filling over them, followed by a layer of béchamel and some grated Parmesan. Repeat until all ingredients are used and finish with a layer of lasagna sheets, the remaining béchamel and slices of mozzarella on top.
Sprinkle the top with the remaining Parmesan. Cover the baking dish with aluminium foil and bake for 30 minutes. Then remove the foil and bake another 15 minutes until the top is golden brown and bubbling.
Let the lasagna rest for 10 minutes before you cut into it. This helps the layers hold together. Serve straight from the dish and enjoy.

Vegetarian Autumnal cuisine Comfort food Family Pumpkin Lasagna Italian 1 kg pumpkin (e.g., butternut or Hokkaido), peeled and cubed 12 lasagna sheets (dry, pre-cooked) 2 tbsp olive oil 1 onion, finely chopped 2 cloves garlic, finely chopped 10 fresh sage leaves, finely chopped 250 g mozzarella, sliced 60 g Parmesan cheese, grated Salt and pepper to taste Pinch of nutmeg For the bechamel sauce: 60 g butter 60 g flour 800 ml whole milk Salt, pepper and nutmeg Baking dish Baking sheet Saucepan Frying pan Whisk or wooden spoon Cutting board Sharp knife Aluminium foil Frying Pan frying-pan Baking trays baking-sheets Sauce pan saucepan Emile Henry Roaster Chicken - Grand Cru - 42 x 28 cm / 8 Liters Emile Henry Braadslede Creamy gnocchi with gorgonzola, spinach and walnuts foodies-romige-gnocchi-met-gorgonzola-spinazie-en-walnoten Herfst muffins met pompoen en walnoten foodies-herfst-muffins-met-pompoen-en-walnoten Vegetable lasagna with spinach and feta foodies-groentelasagne-met-spinazie-en-fetakaas Risotto with spinach and pesto foodies-risotto-spinach-pesto

Recipe

Pompoenlasagne

Een stevige vegetarische lasagne met zoete pompoen, romige bechamelsaus en smeltende mozzarella. Perfect voor een gezellig diner of een doordeweekse avond met iets extra's.

Course	Main course
Kitchen	Italian
Servings	4 servings

Preparation time

Preparation time	25 min
Time in oven	45 min
Stiffen up min.	10 min
Total	80 min

Equipment

Baking dish
Baking sheet
Saucepan
Frying pan
Whisk or wooden spoon
Cutting board
Sharp knife
Aluminium foil

Ingredients

1 kg pumpkin (e.g., butternut or Hokkaido), peeled and cubed
12 lasagna sheets (dry, pre-cooked)
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
10 fresh sage leaves, finely chopped
250 g mozzarella, sliced
60 g Parmesan cheese, grated
Salt and pepper to taste
Pinch of nutmeg
For the bechamel sauce:
60 g butter
60 g flour
800 ml whole milk
Salt, pepper and nutmeg

Hoe maak je pompoenlasagne?

Preheat the oven to 200°C (fan 180°C).
Peel the pumpkin, remove the seeds and cut the flesh into roughly 2 cm cubes. Spread on a baking sheet, drizzle with olive oil, season with salt, pepper and a pinch of nutmeg. Roast for 20 minutes in the oven until the cubes are tender and lightly golden. Remove from the oven and set aside.
Meanwhile make the béchamel sauce. Melt the butter in a saucepan over medium heat. Add the flour and stir well for 1 minute so a smooth roux forms. Add the milk little by little while you keep stirring. Let the sauce simmer gently for 5 minutes until it has thickened nicely. Season with salt, pepper and nutmeg.
Heat a splash of olive oil in a frying pan. Sauté the onion and garlic for 3 minutes over medium heat. Add the roasted pumpkin cubes and roughly mash the mixture with a fork or lightly crush them so you get a creamy filling. Add the chopped sage and stir through.
Reduce the oven temperature to 180°C (fan 160°C). Grease the baking dish with a small knob of butter.
Assemble the lasagna in layers. Start with a thin layer of béchamel on the bottom of the dish. Lay lasagna sheets on top. Spread a layer of pumpkin filling over them, followed by a layer of béchamel and some grated Parmesan. Repeat until all ingredients are used and finish with a layer of lasagna sheets, the remaining béchamel and slices of mozzarella on top.
Sprinkle the top with the remaining Parmesan. Cover the baking dish with aluminium foil and bake for 30 minutes. Then remove the foil and bake another 15 minutes until the top is golden brown and bubbling.
Let the lasagna rest for 10 minutes before you cut into it. This helps the layers hold together. Serve straight from the dish and enjoy.

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A good baking dish really makes a difference for a dish like this. You want even heat distribution so each layer cooks through and a nice golden crust forms. Choose a dish that can go straight from the oven to the table: that saves an extra serving dish and also looks appetizing.

Leftover pumpkin lasagna keeps well in the fridge and is at least as tasty the next day. You can also assemble the lasagna in advance and store it covered in the refrigerator until you need it. Just bake it the day you plan to serve. Ideal when you're entertaining and don't want any fuss.

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