Due to the fact that at the moment my days just seem to have not enough hours, this time here’s only a plain recipe – that I however didn’t want to hold back from you.
It’s an lasagna packed with autumnal flavours of pumpkin and chantarelles. Spices like cinnamon, allspice, clove it perfectly pair with these. They also kind of anticipate the approaching winter with it’s warm scents.
Autumnal lasagna with pumpkin and chanterelles (2-3p., 26 cm x 18 cm baking pan)
½ small pumpkin, good handful of chanterelles, 100 g bacon, 1 small can tomatoes, 100 g crème fraîche, 100 g grated cheese, ½ onion, 1 garlic clove, 2 cloves, 2 allspice, dash of cinnamon, dash of ginger, olive oil, 1 teaspoon sugar, salt, pepper, 6 lasagna sheets
Wash and roughly cut pumpkin. Add some water and cook with garlic, spices and salt for about 20 min. Mash with a fork. Add some water if it’s too dry.
Chop onion and roast with olive oil in a small pot. Add canned tomatoes and simmer for about 15 minutes on medium heat without lid until the sauce has reduced a bit. Season with salt, pepper and sugar.
Meanwhile clean chanterelles with a knife. Cut bigger ones into smaller pieces. Heat oil in a pan and roast chanterelles together with bacon for a few minutes. Heat oven to 180ºC.
Assemble lasagne: Grease baking pan. Cover bottom with half of tomato sauce, add half of crème fraîche and half of grated cheese. Cover with 3 lasagna sheets. Spread pumpkin mash on sheets, top with chanterelles and another 3 sheets of pasta. Finally cover these with remaining tomato sauce, crème fraîche and cheese.
Cover with lid or aluminium foil and bake for 30 minutes. Remove coverage and bake for another 15 minutes until the cheese on top has melted and browned.