• 9 leaves of lasagna
  • 1 onion
  • 1 clove of garlic
  • 4 tablespoons of olive oil
  • 1 kg of pumpkin
  • 2 cayenne pepper
  • 1 tablespoon pepper paste
  • 1 sprig of celery stalk
  • 3 sprigs of fresh sage
  • 2 sprigs of fresh thyme
  • Salt, freshly ground black pepper
  • 150 g of grated mozzarella cheese

For bechamel sauce:

  • 5 cups of hot milk
  • 50 g butter
  • 3 tablespoons of flour (topping)
  • Salt, grated nutmeg

  • Lightly heat olive oil in a saucepan. Chop the onion and garlic and add to the pan and cook until they turn pink. Add the peppers and grated zucchini. Cook over medium heat, stirring constantly, until the pumpkins are tender. Add the pepper paste, finely chopped salvia and fresh thyme and celery. SautĂ© for a few more minutes. Take it from the stove and add salt and freshly ground black pepper to taste.
  • For bechamel sauce, melt the butter and fry until flour smells. Add the hot milk and mix it constantly and bring it to the consistency of the sauce. Add salt and grated nutmeg to taste. Spread a few spoons of bechamel sauce on a heat-resistant baking dish. Place the lasagna leaves on top of each other. Spread one-third of the bechamel sauce on the lasagna leaves, and then half the mixture with zucchini. Sprinkle with grated mozzarella cheese. Repeat the same process. Pour bĂ©chamel sauce on top, sprinkle with grated cheese. Bake in a preheated 200 degree oven until it is browned. Take it out of the oven, rest for 5 minutes, slice and serve hot.


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