Pumpkin Lasagna

For the pumpkin lasagna heat tomatoes, peel and puree. Add salt, pepper and other spices to taste. Cut pumpkin into thin, small slices and steam in a pot.

To prevent the pumpkin from burning, you can add a little water. Do not let the pumpkin become too soft. Then mix with the paradeissauce and season with thyme.

Preheat the oven to 180 °C top/bottom heat. For the béchamel sauce, melt the butter slowly. Sauté the flour in it and slowly whisk in the milk.

Bring to the boil briefly and simmer, stirring constantly, until the sauce reaches the desired consistency. Stir in the Grana and season with a little salt and nutmeg.

Cut cheese into thin slices. Casserole dish: start with thin layer of pumpkin. Then continue with thin layer of bechamel and top with lasagna sheets. Repeat 1-2 times.

Finish with béchamel sauce on last layer of lasagna sheets and top with cheese. Bake on middle rack for about 25 minutes until cheese is lightly browned. Arrange the pumpkin lasagna and serve.

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