Pumpkin And Mushroom Lasagna
Pumpkin And Mushroom Lasagna I usually use pumpkin for soups and stews as well as side dishes or as pasta sauce.
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Cooking tools:
- Blender
- Baking dish
- Baking sheet
- Parchment paper
- Oven
- Chef's knife
- Cutting board
- Peeler
- Skillet
- Saucepan
- Whisk
- Wooden spoon
- Spoon
- Measuring cup
Ingredients
- lasagna sheets (about 16 pcs.)
- 1 larger butternut squash (about 900g – seeds and peel removed)
- 350 g of brown button mushrooms
- a couple of shallots or one larger onion
- 4 medium garlic cloves
- 150 g of mozzarella cheese
- 60 g of parmesan, grated
- extra virgin olive oil
- sea salt to taste
- freshly ground blask peppers
- 600 ml of milk (or substitute with plant based milk, e.g. oat)
- 50 g of butter
- 50g of wheat or spelt flour
- few pinches of sea salt
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