I was visiting my parents recently, and they had a lot of pumpkins, more than they could deal with. I decided to test whether you can take a pumpkin as a hand luggage in a plane. It worked, and an autumn lasagne was where it ended up.
- 300 grams of pumpkin
- 300 grams celeriac
- 1 leek
- 1 fennel
- 250 grams of forest mushrooms
- 2 onions
- 3 cloves of garlic
- 2 peppers
- 250 ml of cream
- 200 ml milk
- 250 grams of ground cheese
- 250 grams of cooked ham
- herbs: nutmeg, pepper, salt
- Cut the pumpkin and the celeriac into small cubes.
- Wash the mushrooms, let them leak and cut them into small pieces
- Also cut the other vegetables: leek, fennel, onions, garlic and peppers.
- Take half the onions, garlic and peppers and leave those fruits in a mixture of olive oil and pumpkin oil (if you have this).
- Then add the celeriac and a bottom of water.
- Let it cook for 5 minutes and add the pumpkin.
- Put in another pan the rest of onions, garlic and peppers in olive oil.
- Add the leek and fennel, and steam under a lid until it is a bit tender.
- Herb with nutmeg, pepper and salt.
- Bake the mushrooms in olive oil briefly and add the cream and milk. Do not cook again but keep the sauce warm.
- Add the ground cheese.
- Sprinkle an oven-proof dish with olive oil and build the lasagna low to low: Lasagne leaves – Celeriac / Pumpkin – Leek – Sauce – Ham – …