Vegetarian pumpkin, slippery jack and porcini lasagne

• Easy - 45 Min

INGREDIENTS (6 SERVINGS)

• 80 g Borde dried slippery jack and porcini mushrooms (2 jars)
• 500 g pumpkin
• 2 medium-sized onions
• 50 g butter
• 50 g flour
• 600 ml milk
• Salt and pepper
• 1 pinch nutmeg
• 1 teaspoon porcini powder (5 g)
• 6 lasagne sheets
• 100 g grated Parmesan cheese

PREPARATION

1. Rehydrate the dried slippery jack and porcini mushrooms in hot water for 30 minutes (see instructions on packaging).
2. Peel the pumpkin and cut into small pieces. Cook in boiling water.
3. Meanwhile, chop the onion and fry in olive oil for a few minutes.
4. Stir in the rehydrated dried slippery jack and porcini mushrooms and cook for a few more minutes. You can deglaze the mixture with a little water if necessary.
5. Blend the pieces of pumpkin to obtain a purée. Season and mix. Set aside.
6. Béchamel sauce: melt the butter in a saucepan. Add the flour and stir well to obtain a smooth paste.
7. Gradually add the milk, stirring regularly until the béchamel thickens (you can use a whisk to make sure there are no lumps).
8. Season to taste, then add the nutmeg and porcini powder.
9. Assembling the lasagne: in a casserole dish, spread a layer of béchamel sauce, followed by a layer of pumpkin purée and the mushroom/onion mixture. Finish with a layer of lasagne sheets (about 3 sheets). Repeat the operation a second time, finishing with a layer of lasagne and a layer of béchamel sauce.
10. Sprinkle with grated Parmesan.
11. Bake at 180°C for 40 minutes.
12. Serve the lasagne hot with a green salad.