Pumpkin lasagne with bacon and hazelnuts
homemade lasagne with a healthy pumpkin ragout flavoured with rosemary, smoky bacon and roasted hazelnuts
Ingredients
- 9 lasagne sheets (circa 20 x 10 cm)
- 500 g pumpkin
- ¼ onion
- olive oil
- rosemary
- 1 tbsp white wine
- 6 slices bacon
- 20 g hazelnuts chopped
- parmesan
Bechamel sauce:
- 550 ml milk
- 30 g butter
- 40 g flour
- ½ bay leaf
- 1 pinch nutmeg
Instructions
- If necessary, precook the lasagne sheets for some minutes (follow the instructions written on the package).
- Peel the pumpkin, remove the pits and cut it into cubes with a lenght of 0,5 cm. Cut the onion in small pieces and roast it in a sauce pan with olive oil. Throw in the pumpkin cubes, salt, pepper and a sprig of rosemary and let it cook for 5 minutes. Then deglace the pumpkin with white wine and remove it from the stove.
- For the bechamel sauce heat the milk in a pan. In the same time let the butter melt in another sauce pan and add the flour, wisk it well with a wisk. Add the hot milk to the flour mixture and wisk until it gets smooth. Add salt, pepper, the bay leaf and the nutmeg and let it cook for 5-7 minutes on low heat until thicken up.
- Preheat the oven to 180 degrees Celcius or 356 degrees Fahrenheit.
- Start to built the lasagne: start on the bottom with a little bit of bechamel sauce. Then put the lasagna sheets over it and continue with more bechamel sauce and ⅓ of the pumpkin ragout. Sprinkle some grated parmesan over it and repeat this step one more time.
- At the end put the slices of bacon, the chopped hazelnuts, grated parmesan and some rosemary on the top of the lasagne.
- Put the lasagne in the oven and bake it for 25 minutes.