Pumpkin lasagna

Pumpkin lasagna differs from the classic version in its filling, though the preparation technique and layering principles remain the same.

I tried to give it a Georgian taste by using “kalti” (a type of Georgian cheese).

Preparation Time

60+ mn

Difficulty

Difficult

CAL

250-500 calories

Type of Food

Main dish

Goes with

Limonati by Borjomi pear

Recipe author

Irka Kelekhsashvili

Ingredients

Portions :

Garlic

0.85 gram

nuts

4 gram

nutmeg

0.5 a pinch

Flour

5 gram

Olive oil

9 milliliter

Butter

2.5 gram

Milk

30 milliliter

kalti (cheese)

0.15 piece

Smoked sulguni

9 gram

Sulguni

17 gram

basil

9 gram

Spinach

20 gram

Pumpkin

84 gram

Lasagna sheet

2 piece

step

Let's start with stuffing: peel the pumpkin, put it on a foil, sprinkle with olive oil, salt, and pepper. Bake in an oven at 190 degrees until it will get soft and a bit crunchy. Afterwards, make a puree.

step

Basil pesto: whisk in a blender garlic, spinach, basil, nuts, and kalti. Put aside for a while.

step

Bechamel sauce: melt the butter on a low hit, add flour. When the mixture will be homogeneous, add milk, gradually, 30 ml. at a single time. Stir occasionally. After add chestnut and cheese, wait for it to melt.

step

Start to "build" your lasagna: spread a bit of bechamel on a bottom of the form, put one lasagna plate, pumpkin stuffing, bechamel, lasagna plate, pesto, lasagna plate, bechamel, and cheese.

step

Top the form with foil, and put in an oven at 190 degrees. After 20-25 minutes remove the foil and bake for 5-10 more minutes.

Serve

Serve warm.

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