Pumpkin lasagne
For the filling:
Verstuur boodschappenlijst
- 100 g parmesan
- 500 g lasagnes
- 100 g baby spinach
- 500 g button mushrooms
- ½ cuillère à café sel
- 2 cuillère à soupe huile végétale
- 1 pincée poivre
- 500 g pumpkin (summer squash, butternut squash)
- 1 cuillère à soupe d'huile d'olive
- 1 cuillère à café coriander seeds
- 1 pcs cube ginger
- 1 cuillère à café turmeric
- 1 cuillère à café curry
- 1 pincée poivre
- 100 ml eau
Voorbereiding
- Prepare the filling. Slice the button mushrooms and fry them over hot oil. Season with salt and pepper. Peel the pumpkin and chop it into 1-centimetre cubes. Fry the crushed coriander seeds, grated ginger, turmeric, and curry over hot olive oil. Add the pumpkin cubes and braise. Season with salt and pepper, and add a little water if necessary. Combine the fried button mushrooms and softened pumpkin, and let the stuffing cool down.
- Meanwhile, briefly cook the lasagne sheets in salted boiling water. Then, cool and dry well.
- Grease a baking dish. Line the bottom with a layer of lasagne sheets. Distribute the pumpkin and button mushroom filling over them and cover with baby spinach leaves. Repeat the process with two more layers. Finish the lasagne with a layer of filling and sprinkle grated Parmesan cheese on top.
