A pumpkin and peas lasagna is a delicious autumn dish, perfect for any night of the week. Can be made without bacon for a vegetarian version.
The main thing:
Made by Véronique
Published at 2017-11-23, this recipe is for 6 people and takes 1 hours 10 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 16-02-2021
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Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit. If you're using a butternut squash, it's not necessary to peel it. Remove the seeds using a spoon and divide the pumpkin into thin slices.
Divide the slices over a baking tray lined with parchment paper and drizzle with olive oil. Also divide the thyme sprigs, cayenne pepper, pepper and salt over the pumpkin.
ROAST the pumpkin slices or about 15 minutes, turn them halfway in. Meanwhile CREATE a bechamel sauce. PEEL and finely chop the onion and garlic cloves.
Saute the bacon, onion and garlic in the medium-sized skillet for a few minutes.
Remove the thyme sprigs and start with a layer of pumpkin in the large oven dish. Divide a layer of lasagna sheets on top and a layer of bechamel sauce, make sure all the sheets are covered so they will cook evenly.
Divide a layer of peas and bacon and repeat it all to create multiple layers. Finish with a layer of crumbled goat's cheese and bake the lasagne for about 30 minutes in the oven.
If the top is getting too dark while the lasagne sheets aren't done yet, you can cover the lasagne with tin foil to prevent it from burning. Enjoy!