Autumn lasagne with pumpkin

Sauce:

• 2 onions
• 2 garlic cloves
• 2 cans of diced tomatoes (each 400 gr/14 oz.)
• 300 gr 10.5 oz. diced pumpkin (i.e. butternut or hokkaido)
• 2 Tbsp olive oil
• 200 ml 1 cup vegetable broth
• Salt
• Pepper
• Fresh thyme

Bechamel:

• 30 gr 1/8 cup margarine
• 30 gr 1/4 cup flour
• 100 ml 1/2 cup vegetable broth
• 200 ml 1 cup milk (i.e. oat)
• nutmeg
• Salt
• Pepper

Lasagne:

• 250 gr 9 oz. lasagne pasta (i.e. spelt)
• 2 small beetroots
• 200 gr 7 oz. pumpkin
• 100 gr 3.5 oz. fresh spinach (alternatively frozen)
• 1 Feto Natural from Taifun-Tofu

Topping:

• 1 Feto Herb from Taifun-Tofu
• 1 Tbsp olive oil
• 2 Tbsp breadcrumbs
• 1-2 Tbsp yeast flakes (optional)

Sauce:

1. Finely chop onions and garlic and sauté them in olive oil for approx. 2-3 minutes
2. Add the pumpkin dices and sauté them shortly
3. Add vegetable broth and tomatoes as well as all the herbs
4. Simmer at medium heat with closed lid for approx. 10 minutes

Bechamel:

1. Melt the margarine in a pot and stir in flour
2. Deglaze with broth and milk, boil briefly until it thickens
3. Season with salt, pepper and nutmeg

Lasagne:

1. Crumble the Feto Natural with your hands
2. Peel and cut beetroot and pumpkin in small slices (approx. 0.5cm/0.2“)
3. Wash spinach
4. Start layers in a large casserole (approx. 30x40 cm/12x16“)
5. Begin with tomato sauce, then a layer of lasagne pasta, pumpkin, béchamel, Feto
6. Continue with all other layers, use beetroots for the 2nd layer and spinach for the 3rd layer – add some salt onto the vegetables
7. Finish off with béchamel
8. Crumble the Feto Herb for the topping, mix with breadcrumbs, oil and optional with yeast flakes
9. Add on top of the lasagne
10. Bake at 200°C (392°F) with convection for 35-40 minutes until the lasagne pasta is soft