Grilled Pumpkin Lasagna

Grilled Pumpkin Lasagna

  • Preparation 1 h
  • Cooking 1 h
  • Servings 1
  • Makes 10 servings
  • Nut-free
  • Egg-free

Categories

Ingredients

    • 12 lasagna noodles
    • 1 pumpkin, about 2.2 lbs (1 kg)
    • 2 tbsp (30 ml) olive oil
    • 4 cups (400 g) grated mozzarella cheese
    • 1/2 cup (60 g) crumbled feta cheese
  • Tomato Sauce

    • 3 garlic cloves, finely chopped
    • 1 onion, chopped
    • 1 red bell pepper, seeded and diced
    • 1 sprig fresh thyme
    • 3 tbsp (45 ml) olive oil
    • 1 can 19 oz (540 ml) diced tomatoes
    • 1/4 cup (10 g) fresh basil, finely chopped
    • 1 tbsp fresh oregano, finely chopped
  • Béchamel Sauce

    • 1/2 cup (90 g) diced pancetta
    • 1/2 cup (115 g) butter
    • 1/2 cup (75 g) flour
    • 4 cups (1 litre) milk
    • 2 tbsp parsley, chopped

Preparation

  • Tomato Sauce

  • Béchamel Sauce

Note from Ricardo

The pumpkin can also be cooked in the oven. Cube the peeled pumpkin, toss with the olive oil, place on a non-stick baking sheet and cook in an oven preheated to 425°F (220°C) for 15 to 20 minutes.

Personal Note