Lasagne With Pumpkin And Leek

1. 1

   ["Preheat oven to 180u00b0C.

2. 2

   Heat a dash of oil in a large pan, cook pumpkin until tender, stirring regularly. Season with freshly ground black pepper and salt. When tender, using a potato masher, roughly mash the pumpkin.

3. 3

   Cut the ends off the leeks, wash them under running water and cut them into 1 cm slices. Heat a dash of oil in another large pan, add the sliced leek and cook until softened, stirring regularly. Season with salt and pepper.

4. 4

   Meanwhile, tear the mozzarella into small pieces.

5. 5

   Start the assembling in a lasagne-style baking dish (2-litre capacity; the one in the picture is about 25x25 sq cm).", "This recipe assembles 3 layers of lasagne sheets.

6. 6

   Spoon a quarter of besciamelle sauce into the base and place one sheet lasagne on top. Cover with half of the mashed pumpkin and half of leek. Spoon over a quarter more besciamelle sauce, spread with Parmesan cheese and sprinkle with a third of mozzarella (as seen in the picture below). Repeat the layers, finishing with a lasagne sheet. Spoon over the remaining besciamelle sauce and sprinkle with Parmesan cheese.

7. 7

   Cook for 35-40 minutes or until golden."]

* Per serving · 4 servings · Values may vary.

No additional tips available.