autumn lasagna

This autumn lasagne contains the best of the season in one dish: pumpkins, celeriac, leek, fennel, mushrooms and so much more.


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.


  • 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 – …

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

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