🍝 Pumpkin Lasagna with Sour Cream

Name: Pumpkin Lasagna with Sour Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg Hokkaido pumpkin (approx. 1,5 kg); 600 ml sour cream; 2 tbsp flour; 2 egg yolks; 200 g grated Emmental cheese; salt; pepper (from the mill); nutmeg; butter (for the dish); 8 lasagna sheets; diced tomatoes; capers

469 kcal · 30 min · 4 servings

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Ingredients

1 kg Hokkaido pumpkin (approx. 1,5 kg)
600 ml sour cream
2 tbsp flour
2 egg yolks
200 g grated Emmental cheese
salt
pepper (from the mill)
nutmeg
butter (for the dish)
8 lasagna sheets
diced tomatoes
capers

Instructions

1. Preheat the oven to 180 degrees Celsius fan-forced.
2. Peel the pumpkin and remove the seeds.
3. Use a vegetable peeler to cut 12 long strips for garnishing.
4. Slice the rest into thick pieces.
5. Steam the pumpkin slices and strips in a steamer insert over a pot for about 10 minutes until firm to the bite.
6. Mix the sour cream with the flour, egg yolk, and cheese.
7. Season the mixture generously with salt, pepper, and nutmeg.
8. Grease a deep baking dish with butter.
9. Layer lasagna sheets and pumpkin slices alternately.
10. Spread some of the cream mixture between each layer.
11. Finish with a layer of cream.
12. Bake the lasagna for about 45 minutes.
13. Cut the finished lasagna into pieces and serve on plates.
14. Garnish with the pumpkin strips, diced tomatoes, and capers.

Nutrition per serving

kcal: 469
Protein: 17 g · Fett/Fat: 25 g · Carbs: 39 g