Lasagne di zucca – alla the lemonkitchen

• Wash the vegetables.
Cut the pumpkin into small cubes of about 1 by 1 centimetre with the skin attached.
  Peel the carrot and chop finely. Chop the tomatoes as finely as possible. Cut the celery into thin slices. Finely chop the garlic and chop an onion.
• Put a non-stick pan on medium-high heat and add a splash of olive oil. Fry the garlic and onion in the pan for 2 minutes, then add the rest of the vegetables.
• Pour in the Bertolli Basilico Pasta Sauce and simmer for 20 minutes until the vegetables are al dente.
• Turn the heat down or off.

Bechamel sauce

Melt the butter in a saucepan (with a thick bottom) over low heat until it starts to colour slightly. Sprinkle in the flour and stir well with a whisk to allow it to cook in the butter. Note: do not pour in the milk until the butter is well absorbed. Taste and keep stirring. Season to taste with a pinch of salt and black pepper.

Preheat the oven to 180 degrees for hot air + grill.
Put the baking dish next to the pan with the lasagne sauce. Spoon the ⅓ sauce into the dish so that the bottom is well covered and drizzle a small layer of bechamel sauce on top. Sprinkle a handful of parmesan and walnuts on top. Lay the lasagne sheets on top.

If any piece is not covered with lasagne leaves, you can break the leaves into pieces so that the sauce-bechamel layer is well covered. Repeat this process until the dish is full.

It’s important that the top lasagne leaves get a layer of lasagne sauce because otherwise the leaves will stand up in the oven. Spoon a good amount of the béchamel sauce on top. Sprinkle the remaining Parmesan cheese on top and place the dish in the middle of the oven for about 45-50 minutes.
Remove the pumpkin lasagne from the oven and serve with fresh basil. Buon appetito!