Lasagna in pumpkin béchamel

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Here is a super recipe that our friend Daniela shared with us from her blog Thyme and Lentils . Healthy and delicious!

Total time 60 minutes

Ingredients for people 4

250 g lasagna

Ingredients for the bechamel

1 liter of oat and calcium vegetable drink

120 g of type 1 soft wheat flour

4 tablespoons of extra virgin olive oil

a teaspoon of salt

a pinch of nutmeg

For the stuffing

800 g of delica squash

a shallot

a pinch of salt

50 g parmesan or veg parmesan

Wash the pumpkin, cut it into slices with the peel and bake it in the oven for 30 minutes at 180 degrees.
Chop the shallot, pour a drizzle of extra virgin olive oil into the pan and add the shallot, simmer gently for three or four minutes.
When the pumpkin is cooked, remove the skin, cut it into cubes, season with it

shallot for a few minutes, seasoning with salt. Mix half of the pumpkin and set aside.

Make the béchamel.
Pour a tablespoon of extra virgin olive oil into a saucepan, add the flour and toast a few minutes, stirring quickly.
Add the vegetable drink, the pinch of salt, the grated nutmeg and
mix with a whisk until it boils.
Lower the heat and mix the béchamel again until it turns out
dense and velvety.
Add the pureed pumpkin to the béchamel and mix well.
Blanch the lasagna in salted water for a few minutes.

In a baking dish spread a thin layer of béchamel, then proceed in layers with lasagna,
pumpkin, bechamel, veg parmesan and so on, until the pan is full.
Bake at 180 degrees until golden brown for about 40 minutes.

Thanks Daniela! We will try it immediately in the next few days!

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