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Home > Our Recipes > Maille Pumpkin Lasagne

Maille Pumpkin Lasagne

A simple vegetarian lasagne, to please the pallet, whilst having a lighter tastier dish.

6
60'

Ingredients

For the Bechamel

  • 1 cup butter

  • 1 cup all-purpose  flour

  • 2 cups of milk

  • 2 tablespoon Maille old style Mustard for the classic version or Maille chardonnay wholegrain mustard for the gourmet version

For the layers

  • 1.5 pound pumpkin or butternut squash finely sliced

  • 12 fresh lasagna sheets

  • 1 teaspoon ground nutmeg

  • 1 cup grated Gruyère

  • 1 bunch fresh basil leaves

Instructions

For the Bechamel

1. Melt the butter in a saucepan over medium-low heat, stir in the flour.

2. Whisk in a little of the milk at a time, stirring continuously until you have a smooth, slightly thick sauce.

For the layering

  1. Butter a large gratin or baking dish, and evenly lay a layer of lasagne sheets on top of this.

  2. Scatter 1/4th of the pumpkin and the Gruyere cheese over the top and smear with dollops of 1/4th of the bechamel sauce, top with 1/4th of the basil leaves and sprinkle 1/4th of the ground nutmeg.

  3. Repeat the above until you have used all the ingredients, cover with foil and bake in a preheated oven at 350 degrees Fahrenheit for 30 minutes

  4. Increase oven heat to 400 degrees Fahrenheit, remove the foil and allow the top to colour for another 10 minutes

Cook Other Flavors

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