Pumpkin lasagna with Spinach and Tomato Sauce

Method

• 1

  Start by finely chopping the onion and fry it in a pan with a drizzle of oil. Add finely chopped garlic, 4 spoons of Mutti Double Concentrated Tomato Paste and a glass of red wine. Let the puree and the wine fuse in the pan before adding the Mutti Tomato Puree, salt, pepper and basil. Cover and cook for 10 minutes.

• 2

  Wash and dry the pumpkin, then cut it in half. Take one of the halves and remove the seeds from the middle, then cut it into thin slices, no bigger than half a centimetre in width.

• 3

  Prepare the béchamel by toasting the flour in a pan with the butter on a low heat, adding warm milk a little at a time. Whisk to avoid lumps, add salt and nutmeg and cook for 3/4 minutes.

• 4

  Prepare the lasagna: put the tomato sauce at the base, a few spoonfuls of béchamel, the pasta, the sliced pumpkin, then continue layering the lasagna with more sauce, béchamel, parmesan, spinach until you have used up all your ingredients. Spread a little tomato sauce and béchamel on top and a few slices of pumpkin for decoration.

• 5

  Stuff the pumpkin with the filling, adding a few pieces of mozzarella cheese.

• 6

  Bake in a fan oven at 180° for 40 minutes.