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Video: Vegetarian Lasagna With Pumpkin And Walnuts. Step-by-step Recipe With Photo
Lasagna, along with other typical Italian dishes such as pasta and pizza, has become incredibly popular in many countries. Lasagna has a variety of cooking options, but most often it is meat and cheese. In addition to cheese-based lasagna, vegetarians have another opportunity to enjoy this Italian dish - making a vegetarian lasagna stuffed with vegetables. This fall, I want to bring you a recipe for the original vegetarian pumpkin lasagna.
Pumpkin is a very prolific and easy-to-care crop that always bears a lot of fruit. At the end of the season, many gardeners ask themselves the question: what to cook from pumpkin? Delicate creamy pumpkin lasagna will add variety to the traditional pumpkin dish and will surely please both adults and children.
- Cooking time : preparation time 40-50 minutes, cooking time in the oven 20 minutes
- Servings: 6
Ingredients for Pumpkin Lasagna
- 2 medium onions;
- 2 tablespoons olive or sunflower oil
- 1-2 pumpkins (total weight about 2.2 kg or 1.7 kg of pulp);
- 1 clove of garlic;
- 1 cube of vegetable broth;
- 18 sheets of lasagna;
- 80 g of walnut kernels;
- 50 g grated cheese.
For this veggie lasagna recipe, I prefer using the sweetest small pumpkin varieties. For example, butternut pumpkins, which are shaped like a guitar or pear with an extended top, are especially sweet.
Potimaron pumpkins are also ideal for lasagna. These are small pumpkins with an average weight of 1.5 kilograms, they are distinguished by a drop-shaped or pear-shaped shape and a very bright red-orange color. Using this pumpkin will give the finished dish a unique nutty flavor and a special sweetness.
If you don't grow your own pumpkins, both types of small sweet pumpkins can be found easily in supermarkets during the fall and winter, as they are most often grown for sale.
For the Bechamel sauce:
- 70 g flour;
- 70 g butter;
- 70 ml of cow's or vegetable milk (oat, buckwheat, etc.);
- salt and pepper, other spices to taste.
Method for preparing vegetarian lasagna
First of all, you should do the butchering of the pumpkin. Cut the fruit in half, remove the seeds, then peel and cut the flesh into small thin slices.
Then we peel and finely chop the onions. Pour a small amount of olive oil into the pan and lightly fry the onion until golden brown (about three minutes).
Put chopped pumpkin in a frying pan with fried onions and sprinkle with chopped garlic (or garlic powder), crush a bouillon cube and add 250 milliliters of water. Mix everything well and let this mixture boil under the lid for a quarter of an hour (15-20 minutes).
The next step is to prepare the Béchamel sauce, which will add a special tenderness and unique creamy taste to vegetarian lasagne.
Melt the butter in a saucepan or stewpan, then add the flour and stir vigorously with a whisk, leave to brown slightly for two to three minutes. After that, continuing to stir, gradually add milk in small portions.
Boil the resulting mixture over low heat, stirring constantly, until a homogeneous creamy consistency is obtained (5-10 minutes). Add salt and spices to taste.
You can also use a hand blender to mix the sauce, but note that this will make the sauce much thicker and will require 3 times the milk to make it thin enough for ease of use.
We rub the cheese on a coarse grater.
After that, we start forming the pumpkin lasagna.
Pour a little vegetable oil and Bechamel sauce into a wide baking dish to hide the bottom.
We spread several sheets of lasagna on the bottom in one layer (how many the dishes can hold), spread the sheets with sauce, and on top we spread a layer of "minced meat" of pumpkin and onions.
Then add chopped walnuts or grate the kernels directly over the lasagna.
We repeat this step several times until all the sheets are used up and the filling ends. It is very important to coat well with sauce and fill the corners and edges of the sheets with the filling, otherwise they will turn out to be dry.
To distribute the filling as evenly as possible, make preliminary calculations of how many layers the finished dish will have. Most often, three lasagna sheets are placed in a baking dish in one layer, so from 18 sheets we get a lasagna consisting of 6 layers. Therefore, before assembling the lasagna, the vegetable filling must be divided into 5 equal parts (the sixth topmost layer is not covered with minced meat).
We finish assembling the lasagna with a layer of grated cheese, which is placed on the topmost sheet, also greased with Bechamel sauce (you can also drip a little ketchup to decorate the dish).
We bake the lasagna in the oven for 20 minutes at 180 ° C, until the cheese crust begins to brown.
Ready-made vegetarian lasagna with pumpkin and walnuts is best served 10 minutes after cooking, with green salad and tomato sauce. Bon Appetit!