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Maille Pumpkin Lasagna

Maille Pumpkin Lasagna

Dinner, French, Lunch, Medium, Pasta -

Recipe by: Harry Lalousis
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 6


A simple vegetarian lasagne, to please the pallet, whilst having a lighter tastier dish.


Ingredients

For the Bechamel

For the layers

  • 700 grams pumpkin or butternut squash finely sliced
  • 12 fresh lasagna sheets
  • 1 teaspoon ground nutmeg
  • 200 grams grated Gruyère
  • 1 bunch fresh basil leaves

Preparation

For the Bechamel

  1. Melt the butter in a saucepan over medium-low heat, stir in the flour.
  2. Whisk in a little of the milk at a time, stirring continuously until you have a smooth, slightly thick sauce.

For the layering

  1. Butter a large gratin or baking dish, roughly 1.4 litres in capacity and evenly lay a layer of lasagne sheets on top of this.
  2. Scatter 1/4th of the pumpkin and the Gruyere cheese over the top and smear with dollops of 1/4th of the bechamel sauce, top with 1/4th of the basil leaves and sprinkle 1/4th of the ground nutmeg.
  3. Repeat the above until you have used all the ingredients, cover with foil and bake in a preheated oven at 18 degrees Celsius for 30 minutes
  4. increase oven heat to 200 degrees Celsius, remove the foil and allow the top to colour for another 10 minutes.