Pumpkin lasagna

Disclaimer: I do not create recipes. I improvise. When something actually really works, I try to write it down, so I could recreate it later. Which, to be honest, I often forget, unless it was a very quick win.

Lasagna. While I do appreciate a good one, I hated the fact that there was so much work involved. Making two sauces. Cooking dried pasta sheets and separate them before thy would all stick together.  So I never ever made lasagna and always went for store-bought. Which was good, but classic.

And then there was pumpkin season. And a whole lot of cheap pumpkin. And fish fillets – plaice. Not very much of it. Some leek. And inspiration. One has got to love inspiration. Not hesitate when it strikes. So I bring to you: my first lasagna ever. With pumpkin béchamel sauce. Ta-daaaa!

pumpkin béchamel lasagna

First, roast some (a lot of) pumpkin. I cut it in cubes, place it on my baking tray and roast with just a little vegetable oil, pepper and salt.

When roasted, make your sauce: a classic béchamel (you know: equal amounts of butter and flour, cooked until you have that hazelnut smell, and then add milk bit by bit and whisk whisk whisk!) When it’s almost done and not too thick (it has to make your pasta cooked), stir in two thirds of the roasted pumpkin. Stir well. Season to taste.

Prepare the extra ingredients: cut leek in small strips and cook/wok. Do the same with the plaice, but leave it raw. Flatfish is thin enough to cook during the time the lasagna is in the oven.

Boil water for the lasagna sheets. Spread out kitchen towels where the sheets can be put apart once they’ve met the boiling water for about three minutes.

Layer your lasagna: Sauce, pasta, leek/fish/rest of the pumpkin. Repeat. End with pasta covered by sauce. Put in a 200°C oven for about 30 to 40 minutes.

If you plan to blog about it – try not to eat it all before the picture. And if you want some for lunch the next day (excellent idea!) – give precise instructions to your husband. Very precise. As in: eat these leftovers and you’ll spend the night on the couch. Alone.

That will do the trick.


Author: Elvira

Woman, wife, mother. Trying to slow down and take the time to listen.

2 thoughts on “Pumpkin lasagna”

  1. What an interesting take on lasagna! I never heard of Pumpkin Lasagna! My husband (and mom) improvises recipes. Really, she just make up her own concoctions. LOL

    I love the part about the leftovers. You had to give your husband exact instructions to stay away from your leftovers, huh? Lol

  2. I love doing things like this to recipes. I never do what they tell me. I add a little of this and take away a lot that. I think that’s the point of cooking; to create your own work of art.

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