WWW.FREI-STYLE.COMAutumn lasagne with pumpkin
Ingredients
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 fermented tofu (natural)
Topping:
- 1 fermented tofu (herb)
- 1 Tbsp olive oil
- 2 Tbsp breadcrumbs
- 1-2 Tbsp yeast flakes (optional)
Equipment: Large casserole dish (approx. 30 x 40 cm (12x16 inch)), Pot, Pan
Instructions
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 fermented tofu (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, fermented tofu
- 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 fermented tofu (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
Notes
The tomato sauce and béchamel can be made 1–2 days ahead. Aim for a nice thick béchamel so the lasagne doesn't turn mushy. Pre-cooked beetroot saves time; if you're not keen on it, swap it for more pumpkin or courgette. The lasagne makes a generous batch, reheats well and freezes in portions.
Nutrition per serving: 490 kcal