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🍽️ Creamy Pumpkin Casserole with Béchamel Sauce

678 kcal · 30 min · 4 servings

Ingredients

• Butternut pumpkin 1 kg
• Onions, yellow 1 pc.
• Garlic cloves 1 pc.
• Basil, fresh 15 g
• Butter 4 tbsp
• Wheat flour, Type 405 5 tbsp
• Milk 400 ml
• Vegetable broth 200 ml
• Salt pinch
• Pepper, black ground pinch
• Nutmeg, ground pinch
• Lasagna sheets 12 pc.
• Gouda, grated 200 g

Instructions

1. 1. Peel the pumpkin and remove the seeds with a spoon.
2. 2. Cut the pumpkin into slices about 0.5 cm thick.
3. 3. Halve the onion, peel it, and dice it finely.
4. 4. Peel the garlic and chop it finely.
5. 5. Wash the basil and shake it dry.
6. 6. Pluck the basil leaves from the stems.
7. 7. Melt the butter in a pot over medium heat.
8. 8. Add the onions and garlic to the butter.
9. 9. Sauté the vegetables for about 2 minutes until translucent.
10. 10. Stir in the flour and let it cook briefly.
11. 11. Deglaze the mixture with milk and broth.
12. 12. Simmer the sauce, stirring regularly, for about 5 minutes.
13. 13. Season the sauce with salt, pepper, and grated nutmeg.
14. 14. Preheat the oven to 180 degrees Celsius with top and bottom heat.
15. 15. Spread a thin layer of the béchamel sauce in the baking dish.
16. 16. Place three lasagna sheets on the sauce.
17. 17. Distribute some pumpkin slices and basil leaves on top.
18. 18. Repeat the layers with the remaining ingredients.
19. 19. Finish the layers with a layer of pumpkin slices.
20. 20. Sprinkle grated Gouda cheese over the casserole.
21. 21. Bake the casserole in the oven for about 45 minutes until golden brown.
22. 22. Remove the casserole from the oven.
23. 23. Garnish with remaining fresh basil if desired.
24. 24. Serve the casserole and enjoy your meal!

Nutrition per serving

• kcal: 678
• Protein: 25 g · Fett/Fat: 33 g · Carbs: 68 g