Pumpkin Lasagna

Ingredients for 4 servings

For the lasagna

1 baking pan (26 x 17 cm)
400 g Hokkaido pumpkin into 5-mm cubes
200 g white cabbage – cut into strips
9 vegan whole-grain lasagna sheets
2 TBSP walnuts

Liquid ingredients and spices

2 TABLESPOONS peanut oil
1 Pinch Of Cumin Powder
1 sprig of rosemary needles finely chop
1 Pinch Of Nutmeg Powder
Crystal salt
Pepper from the mill

For the Bechamel

80 g Bio-Margarine, vegan (e.g., Bio-Alsan)
50 g spelt whole grain flour
600 ml oat drink
200 ml oat cream
3 EL noble yeast flakes
1 Pinch Of Nutmeg Powder

Preparation

Preparation time: approximately 25 minutes, cooking time about 30 minutes

For the white Sauce with the Margarine in a saucepan, melt and add the flour lump-free mixture. Then with oat drink deglaze, Stirring constantly, bring to a boil and season with salt, pepper and nutmeg. The Sauce For 5 Min. on a small stage simmer, then oat the cream and precious yeast flakes, stir, season to taste and set aside.

The oven to 180 °C circulating air (with Gratinier function) heating and a gratin form.

The peanut oil in a frying pan and fry the pumpkin together with the cabbage in about 4 Min. stewing. With cumin, salt, pepper and nutmeg, the rosemary and mix.

The bottom of the dish with the Béchamel thin cover, a layer of lasagne sheets over it, followed by the vegetables. Then again, the Béchamel, a layer of lasagne sheets, the vegetables, etc., repeating The process until the shape is filled. The last layer should be sheets of Lasagne and plenty of Béchamel.

The lasagna for about 30 Min. bake in the oven. 10 Min. before the end of cooking just out of the oven, the walnuts and sprinkle back in the oven.

Nutritional values per Serving

Calories: 641 kcal
Carbs: 46 g
Protein: 11 g
Fat: 44 g