Pumpkin Lasagna

For the pumpkin lasagna, grate the pumpkin coarsely or cut into very small cubes. Heat olive oil in a saucepan and fry the pumpkin pieces for 2 minutes. Pour in milk. Add spices and simmer closed for 5 minutes.

For the sauce, heat olive oil and fry flour in it. Pour milk and cook for 1 minute, stirring. Save some of the cheese for sprinkling. Melt the rest in the bechamel sauce. Season with salt, pepper, caraway and nutmeg.

Brush the bottom of a baking dish with olive oil. Place lasagna sheets on top, then pumpkin, bechamel and lasagna sheets again.

Sprinkle the last layer of sauce with cheese and bake the pumpkin lasagna in the oven for about 45 minutes at 170°C hot air.

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