Lasagne with pumpkin & sausage

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Preparation: about 1 hour

This is what you need (4 people)

• 500 g pumpkin
• olive oil
• fleur de sel or salt and pepper
• 3 sprigs of rosemary
• 30 g butter
• flour 30 g
• 500 ml milk
• nutmeg
• sausages without skin 500 g
• 1 tbsp truffle tapenade
• clove of garlic, finely chopped
• 200 ml chicken stock
• packet of fresh lasagne (12 sheets)
• grated emmental 200 g

Extra: baking dish 40 x 20 cm

This is how you make it:

Preheat the oven to 180℃. Cut the pumpkin into slices. Line a baking tray with baking paper and spread the pumpkin slices on it. Drizzle them with olive oil and sprinkle with fleur de sel. Finely chop the rosemary needles and sprinkle a third of them over the pumpkin. Roast the pumpkin for about 30 minutes. Put the butter, flour and cold milk in a saucepan. Bring to the boil while whisking and keep stirring until the béchamel sauce is bound. Season with salt, pepper and a pinch of nutmeg. Stir half of the remaining rosemary into the sauce. Mix the minced sausages with the rest of the rosemary, truffle tapenade and garlic. Heat 1 tbsp olive oil in a frying pan. Stir the minced meat with a fork and fry until lightly browned. Add the stock and simmer for about 5 minutes.

Pour 1 tbsp olive oil and a little bechamel sauce on the bottom of the baking dish. Place 3 lasagne sheets next to each other on top. Then alternate the following layers: minced meat, 3 lasagne sheets, pumpkin and béchamel sauce. Repeat 1 time and sprinkle the lasagne with grated emmental. Place the dish in the oven for 30-40 minutes.

More recipes?

This recipe is from: LASAGNE | SANDRA MAHUT | GOTTMER/BECHT | ISBN: 9789023015031 | € 9.95

Curious about more recipes? You can read them in WINELIFE Magazine 74. Order individual issues here!

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