- 1 small pumpkin of your choice
- small handful of thyme sprigs
- about 15 lasagna sheets
- 1 teaspoon cayenne pepper
- olive oil
- 1 onion
- 2 garlic cloves
- 1 recipe for bechamel sauce
- 300 gram bacon lardons
- about 250 gram (frozen) peas
- pepper and salt to taste
- 200 gram soft goat’s cheese
- optional: fresh parsley for garnish
Kitchen equipment needed
- oven tray lined with parchment paper
- cutting board & chef’s knife
- medium-sized skillet
- large oven dish
- optional: tin foil
Preparation — 30 minutes
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.
Finishing the pumpkin and peas lasagna — 40 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!