Poultry

Pumpkin Lasagna

Portions2 peopleChangeTiming 70 minsView
Ingredients11 IngredientsViewSwitzerland73 % localView
  • 100  grams champignons
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 125  millilitres chicken stock
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 0.5  teaspoon dried oregano
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 1  clove fresh garlic
    Foreign ingredient
    This ingredient is currently available from foreign production
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  • 0.5  fresh onion
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 100  grams gruyère
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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    Foodwaste tip

    Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.

    Watch the cheese video (DE)
  • 150  grams Lasagna sheets
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 250  grams pumpkins
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    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 0.25  teaspoon salt
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  • 1.5  tablespoons sunflower oil
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  • 150  millilitres tomato sauce
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Peel 250 grams pumpkins, remove the seeds and cut the pumpkins into cubes of around 0.5 cm
Peel 0.5 fresh onion and 1 clove fresh garlic, cut the onion into cubes of around 0.5 cm and finely dice the garlic
Clean 100 grams champignons and cut them into slices of around 0.5 cm thickness
Add 1 tablespoon sunflower oil to a large saucepan and heat up over medium heat until the oil is hot
Add the onion to the saucepan and fry them on medium heat for about 3 minutes
Add the pumpkins, the garlic and 0.25 teaspoon salt to the onion and fry the mixture for about 4 minutes while stirring occasionally
Prepare 125 millilitres chicken stock according to instructions on the packaging
Add the champignons and the stock to the pumpkin mixture and cook it for about 15 minutes
Preheat the oven to 180 degrees Celsius
Grease a baking dish with 0.5 tablespoon sunflower oil
Arrange 50 grams Lasagna sheets at the bottom of the baking dish, top with 1/3 of the pumpkin mixture and 50 millilitres tomato sauce and grate 25 grams gruyère over the sauce
Add a second layer of 50 grams Lasagna sheets on the cheese, top with 1/3 of the pumpkin mixture and 50 millilitres tomato sauce and grate 25 grams gruyère over it
Top the lasagna with the last 50 grams Lasagna sheets, the remaining pumpkin mixture and 50 millilitres tomato sauce and grate 50 grams gruyère over the lasagna
Sprinkle 0.5 teaspoon dried oregano over the cheese and bake the lasagna in the pre-heated oven at 180 degrees Celsius for about 25 minutes
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Pumpkin Lasagna

Pumpkin Recipes

A white plate with pumpkin lasagna on a wooden board with pumpkins and leaves
Timing 70 mins
Portions2 people
Ingredients11 Ingredients

Ingredients

  • 100  grams champignons
  • 125  millilitres chicken stock
  • 0.5  teaspoon dried oregano
  • 1  clove fresh garlic
  • 0.5  fresh onion
  • 100  grams gruyère
  • 150  grams Lasagna sheets
  • 250  grams pumpkins
  • 0.25  teaspoon salt
  • 1.5  tablespoons sunflower oil
  • 150  millilitres tomato sauce

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Tools

  • 1 large saucepan
  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 baking dish

Pumpkin Lasagna

Pumpkin Recipes

Instructions

Peel 250 grams pumpkins, remove the seeds and cut the pumpkins into cubes of around 0.5 cm
Peel 0.5 fresh onion and 1 clove fresh garlic, cut the onion into cubes of around 0.5 cm and finely dice the garlic
Clean 100 grams champignons and cut them into slices of around 0.5 cm thickness
Add 1 tablespoon sunflower oil to a large saucepan and heat up over medium heat until the oil is hot
Add the onion to the saucepan and fry them on medium heat for about 3 minutes
Add the pumpkins, the garlic and 0.25 teaspoon salt to the onion and fry the mixture for about 4 minutes while stirring occasionally
Prepare 125 millilitres chicken stock according to instructions on the packaging
Add the champignons and the stock to the pumpkin mixture and cook it for about 15 minutes
Preheat the oven to 180 degrees Celsius
Grease a baking dish with 0.5 tablespoon sunflower oil
Arrange 50 grams Lasagna sheets at the bottom of the baking dish, top with 1/3 of the pumpkin mixture and 50 millilitres tomato sauce and grate 25 grams gruyère over the sauce
Add a second layer of 50 grams Lasagna sheets on the cheese, top with 1/3 of the pumpkin mixture and 50 millilitres tomato sauce and grate 25 grams gruyère over it
Top the lasagna with the last 50 grams Lasagna sheets, the remaining pumpkin mixture and 50 millilitres tomato sauce and grate 50 grams gruyère over the lasagna
Sprinkle 0.5 teaspoon dried oregano over the cheese and bake the lasagna in the pre-heated oven at 180 degrees Celsius for about 25 minutes