Pumpkin and peas lasagna
A pumpkin and peas lasagna is a delicious autumn dish, perfect for any night of the week. Can be made without bacon for a vegetarian version.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ohmydish.com.
Ingredients
- 1 small pumpkin of your choice
- small handful of thyme sprigs
- about 15 lasagna sheets
- 1 teaspoon cayenne pepper
- olive oil
- 1 onion
- 2 garlic cloves
- 1 recipe for bechamel sauce
- 300 grams bacon lardons
- about 250 gram (frozen) peas
- pepper and salt to taste
- 200 grams soft goat's cheese
- optional: fresh parsley for garnish
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