Description
Lasagna is a classic Italian cuisine, but today we take a look at it from the other side, the recipe will use the vegetables and pumpkin - a real autumn product, which is a sidestep, but in vain! So embrace autumn in Italy!
Ingredients
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Pumpkin
600 g
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Garlic
2 tooth
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Onion
2 piece
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Milk
300 ml
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Butter
2 Tbsp
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Flour
2 Tbsp
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Cheese
50 g
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Lasagna
8 piece
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Sundried tomatoes
10 piece
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Salt
-
Black pepper
Cooking
Pumpkin peel and cut into cubes.
Onions clear and finely chop, do the same with garlic.
Sun-dried tomatoes to chop. Preheat a frying pan to pour oil from sun-dried tomatoes and sauté a little onion, garlic, pumpkin and tomatoes. Then pour a little boiling water and simmer for about 15 minutes.
For this recipe I used a lasagne brand Parmalat.
Heat-resistant form grease with oil, to put on the bottom two plates of lasagna, top with steamed vegetables.
Alternate the layers: lasagna, vegetables, the last layer should be lasagna.
Now prepare the sauce. To do this, in butter to brown the flour.
Gradually stir in the milk, while constantly stirring in order to avoid the formation of lumps, add a handful of cheese, salt and pepper and cook until thick, about minutes. Pour sauce lasagna.
Sprinkle with remaining cheese and bake in a preheated 180*C oven for 30-35 minutes.
Delicious both hot and cold!!!
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