FRIJE

Instructions

• 1.   Cut the pumpkin into small cubes after peeling and removing the seeds (if it's organic, there's no need to peel it). Peel, remove the germ, and finely slice the onion. Cut off the dirty ends of the mushrooms and discard them. Finely slice the mushrooms. In a sauté pan, heat a little oil. Sauté the onions until translucent, then add the pumpkin cubes. Cook for 2 to 3 minutes, stirring frequently. Add the mushrooms and salt, cook while stirring often until the mushrooms no longer release water. Add the seasoned ground meat and continue cooking over medium-high heat, stirring often, until the vegetables and meat are cooked. Set aside while preparing the béchamel sauce.
• 2.   Warm the milk. In a saucepan, melt the butter, then add the flour all at once and mix well. Off the heat, gradually add the warmed milk, whisking well after each addition to avoid lumps. Return to the heat and let thicken while stirring (for better lasagna cooking, the béchamel should not be too thick. If it is, add a little milk). Add salt, pepper, and nutmeg. Set aside.
• 3.   Preheat the oven to 220°C (425°F). Cut the lasagna sheets to fit the dish if necessary. Cut the mozzarella balls into slices. Spread a little béchamel sauce in the dish to cover the bottom. Place a first layer of lasagna sheets, then a layer of béchamel sauce, half of the vegetable and meat mixture, and a sliced mozzarella. Place a second layer of lasagna sheets, a layer of béchamel sauce, the other half of the vegetable and meat mixture, and the second sliced mozzarella. Finish with a third layer of lasagna sheets, béchamel sauce, and grated Parmesan cheese (the lasagna sheets should be completely covered). Bake in the oven for 20 minutes. Serve hot.

Notes & Suggestions

• Average nutritional values per serving
  Energy 1,808.34 kJ / 432.87 kCal
  Fat 19.55 g including saturated fat 3.86 g
  Carbohydrates 44.80 g including sugars 0.36 g
  Fiber 1.02 g
  Protein 19.13 g
  Sodium 49.18 mg

Nutritional information *