It's fall, it's pumpkin time, and I am up to cooking again. Since hubby was out on a concert on Sunday evening and I still had some mashed pumpkin left from baking pumpkin bread, I decided that it was time for some delicious pumpkin lasagna.
Lasagna plates (precooked, or cooked)
1/2 Hokkaido pumpkin, diced
1 cup vegetable stock
1 T butter
1-1/2 cups milk
salt, pepper, nutmeg for seasoning
Put pumpkin dices and vegetable stock in a pan and cover. Cook until pumkin can be mashed with a fork; season with salt and pepper.
Melt butter in a pan until foaming, wisk in flour, and add milk. Bring to a boil, stirring constantly; season with salt, pepper, and nutmeg.
Cover the bottom of a caserole pan with pumpkin sauce, add a layer of lasagna plates and cover with bechamel sauce. Repeat. Finish with bechamel sauce and sprinkle generously with parmesan.
Bake at 350° until the cheese is browned and bubbly.
PS: besides the hubby not being a fan of this recipe, both girls preferred left-over hambuger for dinner. But I swear, the recipe is great!!