Ingredients (for 4 people)
750 g of explodmins, peeled and without seeds
70 g butter
50 g flower
500 ml of milk
90 g Parmesan cheese, grated
Pinch of grated nutmeg
150 g smoked mozzarella or scamorza, in thin slices
salt and pepper
Confettis salad with orange bobin dressing: Delicious!
Method of preparation
You can also make this lasagna with other hard vegetables, such as celeriac or beet. Also cook this in advance. Bring plenty of water in a pan to the boil and salt well. Place the bottle pumpkin in the pan and cook until al dente in about 20 minutes.
Drain the water and set the pumpkin aside. Preheat the oven to 180 ° C. Make the sauce. Melt the butter in a pan and then add the flour. Stir so that everything mixes well, season with salt and a good pinch of pepper and then add a quarter of the milk. Stir the sauce smoothly with a whisk and add another quarter of milk once it is absorbed. Repeat until all milk is used up.
Cookbook: greengrise © Publisher: Carrera Culinair
Remove the pan from the stove and then stir in 75 grams of the Parmesan cheese and the nutmeg. Cut the bottle pumpkin into thin slices. Cover the baking dish with a single layer of pumpkin slices and place a layer of smoked cheese on top. Pour a little from the bechamel over it and sprinkle with salt and pepper. Repeat this step until the pumpkin is on.
Finally, pour the last bit of bechamel over the lasagna and sprinkle with the remaining Parmesan cheese. Place the baking dish in the middle of the oven and bake for about 35 minutes until the top is golden brown. Serve hot.
Cookbook: greengrise
Recipe: Welmoed Bezoen
Photographer: Anker van Warmerdam
Publisher: Carrera Culinair
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