autumn lasagna

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 lasagna was where it ended up.

Ingredients:

• 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

Method:

• 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 – …

Enjoy your autumn lasagna! Other delicious autumn specialties on surprising recipes are:

• chicory salad with autumn fruits
• pork medaillons wrapped in farm ham with a spicy curry cream sauce
• delicous filled pumpkin
• lukewarm pumpkin salad