Sweet potato-pumpkin-almond lasagna

Ingredients for one lasagna

Ingredients for one lasagna

2 tbsp
canola oil
80 g
onion
500 g
pumpkin
75 ml
orange juice
100 ml
cream
1 tbsp
maple syrup
1 tbsp
cornstarch
25 g
butter
60 g
almonds, chopped
20 g
chickpea flour
300 ml
milk
to your taste
salt, pepper, chili, nutmeg
50-100g
cheese

Schritt für Schritt - Anleitung

Step 1

Cut pumpkin and onion into fine cubes. Weigh the remaining ingredients.

Step 2

Brown the onions in oil, add the pumpkin after a short time and fry with it. Deglaze with orange juice and fill up with cream.

Step 3

Tie off the pumpkin sauce with cornflour and season to taste with salt, pepper, chilli and maple syrup. Then the pumpkin sauce is ready. No wonder, it is relatively viscous.

Step 4

In a second pot, lightly brown the flour in butter without the flour taking on a great colour.

Step 5

Roast the almonds briefly and then add the milk. Bring to the boil at once until the béchamel sauce is tied. Then season with salt, pepper and nutmeg. 

Step 6

Preheat oven. Cut the sweet potato into vegetable strips with the Catto.

Step 7

Now always alternate almond bechamel - sweet potato - pumpkin sauce - sweet potato - almond bechamel and so on in the form layer. Finally cover with cheese. 

Step 8

Bake the lasagne in a preheated oven at 160°C for about 30 minutes. If necessary, increase the temperature towards the end to give the cheese more colour.

Tip

The lasagne can also be made relatively easily vegan, lactose-free and gluten-free. Simply replace the milk with almond milk, cream with soy cream, butter with a vegan fat, flour with chickpea flour and cheese with a vegan variant.