Sweet potato pumpkin lasagne
Tags:
alcohol-free
gluten-free
lactose-free
vegan
vegetarian
Description
There's lasagne! If your guests are thinking of pasta plates, mince and béchamel sauce, then you're going to surprise them today. We'll show you how to prepare it differently. Pumpkin and sweet potato play a very important role. A great duo that harmonises perfectly and conjures up an unbeatably delicious dish for you.
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For the lasagne
2
Tablespoon(s)
cooking oil
80
g
onion
500
g
pumpkin
75
ml
orange juice
100
ml
soy cream
1
Tablespoon(s)
maple syrup
1
Tablespoon(s)
cornflour (dissolved in cold water)
25
g
vegan butter
60
g
almonds, chopped
20
g
chickpea flour
300
ml
almond milk
2
sweet potatoes
75
g
vegan cheese, grated
salt, pepper, chili, nutmeg to taste
Preparation
Prepare the lasagne
1
Finely dice the pumpkin and onion. Measure out the remaining ingredients.
2
Sauté the onions in the oil, then add the pumpkin and fry for a short time. Deglaze with orange juice and add cream.
3
Thicken the pumpkin sauce with cornflour and season to taste with salt, pepper, chilli and maple syrup. Then the pumpkin sauce is ready. Note: Don't be surprised, it is relatively thick.
4
In a second saucepan, lightly toast flour in butter without letting the flour take colour.
5
Briefly toast the almonds and then add the milk. Bring to the boil once, stirring, until the béchamel sauce is thickened. Then season to taste with salt, pepper and nutmeg.
6
Preheat the oven to 160°C convection. Use the Catto to cut the sweet potato into vegetable strips.
7
Now alternate layers of almond bechamel and a layer of sweet potato in the dish until it is filled. Finally, cover with cheese.
8
Bake the lasagne in the preheated oven for 30 minutes. If necessary, increase the temperature a little towards the end to give the cheese a little more colour and crust.
Zutaten für
For the lasagne
2
Tablespoon(s)
cooking oil
80
g
onion
500
g
pumpkin
75
ml
orange juice
100
ml
soy cream
1
Tablespoon(s)
maple syrup
1
Tablespoon(s)
cornflour (dissolved in cold water)
25
g
vegan butter
60
g
almonds, chopped
20
g
chickpea flour
300
ml
almond milk
2
sweet potatoes
75
g
vegan cheese, grated
salt, pepper, chili, nutmeg to taste
