← All recipes

🍽️ Lazy Vegetable Lasagna Bake

798 kcal · 30 min · 4 servings

Ingredients

• 400 g chard (1 large plant)
• 250 g pumpkin flesh (e.g. butternut)
• 2 shallots
• 2 garlic cloves
• 2 tbsp butter (15 g each)
• 1 tbsp spelt wholemeal flour (15 g each)
• 250 ml milk (3.5% fat)
• 50 ml whipping cream
• 120 g Gorgonzola (55% fat in dry matter)
• salt
• nutmeg
• pepper
• 300 g wholemeal lasagna sheets
• 80 g Emmental (45% fat in dry matter)
• 60 g walnut kernels
• 0.5 bunch basil (10 g)

Instructions

1. 1. Wash the chard thoroughly.
2. 2. Remove the tough stems from the chard.
3. 3. Cut the green leaves into thin strips.
4. 4. Peel the pumpkin.
5. 5. Remove the insides of the pumpkin.
6. 6. Cut the pumpkin flesh into small cubes.
7. 7. Peel the shallots.
8. 8. Peel the garlic.
9. 9. Finely chop the shallots and garlic.
10. 10. Heat one tablespoon of butter in a pot.
11. 11. Sauté the shallots, pumpkin cubes, and garlic over medium heat for 3 minutes.
12. 12. Add the chard strips to the vegetables.
13. 13. Stir until the chard has wilted.
14. 14. Remove all the vegetables from the pot and set aside.
15. 15. Melt the remaining butter in the same pot.
16. 16. Stir the flour into the butter.
17. 17. Let the flour mixture cook briefly.
18. 18. Deglaze the mixture with milk.
19. 19. Bring the sauce to a boil while stirring.
20. 20. Add the cream to the sauce.
21. 21. Add about half of the Gorgonzola to the sauce.
22. 22. Stir over medium heat until the cheese has melted.
23. 23. Season the sauce with salt.
24. 24. Add a pinch of freshly grated nutmeg.
25. 25. Season with pepper.
26. 26. Add the prepared chard-pumpkin mixture back into the sauce.
27. 27. Layer the pot contents alternately with the lasagna sheets in an ovenproof pan.
28. 28. Finish the layers with a layer of lasagna sheets.
29. 29. Grate the Emmental cheese.
30. 30. Sprinkle the grated Emmental over the lasagna.
31. 31. Crumble the remaining Gorgonzola over the lasagna.
32. 32. Roughly chop the walnuts.
33. 33. Distribute the walnuts on top of the lasagna.
34. 34. Preheat the oven to 200 °C (convection 180 °C; gas: setting 3).
35. 35. Bake the lasagna in the preheated oven for approx. 40 minutes.
36. 36. Wash the basil.
37. 37. Shake the basil dry.
38. 38. Garnish the finished lasagna with the basil.
39. 39. Serve the lasagna directly from the pan.

Nutrition per serving

• kcal: 798
• Protein: 34 g · Fett/Fat: 45 g · Carbs: 63 g