Usually I love following the traditions: I believe in keeping the proportions and following the procedures even if new technologies can simplify everything: after all, I am not looking for the “correct” and perfect ways, I just need my food to taste like in the childhood. But sometimes, when life sends you a good set of ingredients, I feel like experimenting (anyway, there was no lasagna in my childhood). This time my inspiration was the autumn – keeping in mind that in English climate autumn vegetables must be the tastiest. So, actually, the queen of the autumn, pumpkin, seems like a perfect stuffing balanced with new tomatoes and some potatoes. Alternatively, pumpkin can be replaced with aubergines. The nature is smart, and apparently all autumn veggies tend to combine perfectly with each other.
Butter ______ 40 grams
Flour _______40 grams
Milk ________600 ml
Nutmeg _____a pinch
1. Cut onion and fry till golden, add cut potatoes and diced pumpkin and cook on the low heat for 10 minutes. Add tomato pasta, mix well and cook until ready. Add salt, paper, and rosemary to taste.
2. For the béchamel sauce melt the butter in a pot with thick bottom, add flour, mix it and fry for several minutes constantly mixing so that flour won’t stick to the bottom. Add warm milk, mix well, cook on low flame till it boils, after add salt, nutmeg, cover with the lid and cook for 10-15 minutes (till it becomes dense). Note: for lasagna the sauce shall be not as dense as you would cook otherwise.
3. Grease a baking dish, cover the bottom with béchamel, lay the first layer of lasagna sheets (it’s better if they don’t overlap), cover with béchamel, spread vegetable mix, add salt and pepper to taste, and slices of cheese. Repeat layers till all ingredients are used, cover with lasagna sheets, béchamel, sprinkle with parmesan. Bake on 180C (350F) for 45 minutes.