A combination of my favorite pumpkin flavor marriage and my favorite mushroom.
All together in this creamy, steamy piece of comfort with a crunchy top.
Do I have to say more? I don’t think so 🙂 Lasagne time!
Pumpkin Porcini Lasagne
A special autumn twist on an all times favorite.
Servings 4 people (1 regular lasagne dish)
- 12 lasagne sheets (220g) (egg free) e.g. barilla from coop
- 470 g butternut squash, deseeded
- 2 tbsp olive oil
- 4 cloves garlic
- 1 large sprig of rosemary only needles without main stem
- 1 peperoncino (large italian not-so-spicy chili)
- 2 deciliters vegetable stock (2 deciliters water and 1/2 stock cube)
- 240 g black lentils, cooked
- 4 tbsp tomato puree
- 20 g dried porcini
- 6 dl soy milk or other plant milk without strong flavor
- 4 tbsp vegan butter e.g. naturli from coop
- 4 tbsp flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp apple cider vinegar
- Soak the dried porcini in the soy milk.
- Finely dice the butternut squash. Peeling is not necessary since the skin gets tender and is full of nutrients.
- Finely chop the garlic, rosemary and peperoncino and add to a high pan with the olive oil. Fry for about 2 minutes.
- Add the squash and fry for another 5 minutes until fragrant. Then add in the vegetable stock and let simmer with a lid on for 30 minutes.
- As soon as all the dried porcini have softened up well, blend them with the milk.
- Melt the butter over a medium heat. As soon as it's melted take it off the heat and stir in the flour. When the flour is incorporated put it back on the heat and start stirring in the mushroom milk little by little. Keep stirring occasionally so that no lumps form. Season in the end so that you know it is the final taste you are tasting (since further cooking makes the liquid evaporate and a seasoning at an earlier stage will turn out to be too salty later).
- After the pumpkin has become very tender, add the black lentils and tomato puree and maybe cook a little more until most liquid has evaporated.
- Preheat the oven to 180°C.
- Now assemble your lasagne. First a tiny bit of the Pumpkin Bolognese, then the first layer of lasagne sheets, then Porcini Bechamel, then Bolognese, Lasagne, Bechamel, ..... until you get to the top where you cover the last layer of lasagne sheets with the remaining Bechamel, some freshly ground black pepper and optionally some extra rosemary and your favourite vegan cheese.
- Bake the lasagne for 30 minutes with the last few minutes on broil so the top can get nice and crispy if you like that. Take it out of the oven and wait 5 minutes before cutting so it will hold up better. Then enjoy 🙂