Winter Pumpkin Lasagna


Rating: 4.00 / 5.00 (4 Votes)


Total time: 5 min

Servings: 4.0 (servings)

Ingredients:













Instructions:

H source

-Hobbythek 284

Remove the peel from the pumpkin, discard the seeds and chop the flesh into 5 mm thick slices. These carefully in the vegetable bullion on low flame simmer (they to do still have bite

have bite) and let drain. Finely chop the onions and sauté in a tiny bit of olive oil until golden. Rinse the cabbage, chop finely and add to the onions. Gently mix in half the amount of cheese. Add the vegetable bouillon, if needed, and gently

steam. Season heartily with the herbs and spices. When the cabbage is just about fork-tender, spread half the amount of the squash slices in a greased lasagna dish. Then spread the cabbage-cheese filling on top and cover

cover with the remaining pumpkin slices. Mix the paradeis pulp with the whipped cream and pour over the lasagna. Top with the remaining cheese and bake

bake in a preheated oven (180OC) for 30 to 40 minutes.

Our tip: Use high quality olive oil for a particularly delicate taste!

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