Lasagna with pumpkin

Homemade lasagna with pumpkin and nuts. The recipe is designed for 4 servings. Among the different versions of lasagna, this is one of the least caloric.

Lasagna with pumpkin – ingredients:

For the sauce:

For the dough:

Lasagna with pumpkin – preparation:

1. Prepare the dough. Mix all the ingredients and knead a smooth dough with your hands. Put it in the refrigerator for 30 minutes. Roll out the dough thinly and cut into rectangular layers according to the size of the mold. Boil the dough layers in portions in a sufficient amount of boiling water (4 minutes) and put them on a woven napkin.

2. Prepare the sauce. Dilute 1 teaspoon of starch in a small amount of broth. In a saucepan, fry the flour in hot oil until golden. Pour in the broth, add the diluted starch and mix. Add salt and nutmeg to taste, bring to a boil and remove from heat.

3. Grate the pumpkin on a coarse grater. Finely chop the nuts.

4. Heat the oven to 180°C. Put 1 layer of dough on the bottom of an oiled baking dish, cover it with a layer of pumpkin, season with red pepper, sprinkle with nuts and pour over the sauce. Repeat the layers. Last, lay out a layer of dough and pour it thickly with sauce and sprinkle with nuts. Bake the lasagna for 25 minutes.

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