Smoked Salmon and Pumpkin Lasagna

Instructions

1. Prepare the Sauce:

   • Melt 2 tbsps butter in a saucepan over medium heat.

   • Add 1 finely chopped onion and sauté until soft and translucent.

   • Add 2 minced garlic cloves and cook for 1 min until fragrant.

   • Stir in 2 tbsps flour and cook for 1 min, stirring constantly.

   • Gradually add 400 ml vegetable broth while stirring to avoid lumps.

   • Add 200 ml heavy cream, 1/4 tsp nutmeg, salt and black pepper to taste.

   • Let it simmer until slightly thickened.

   • Stir in 1 tbsp chopped fresh dill.

2. Prepare the Ingredients:

   • Thinly slice 400g Hokkaido pumpkin.

   • Cut 200g smoked salmon into smaller, manageable pieces.

   • Roughly chop 200g fresh spinach.

3. Assemble the Lasagna:

   • Preheat oven to 180°C (350°F).

   • Start by spreading a thin layer of the prepared sauce on the bottom of a baking dish.

   • Place a layer of lasagna sheets (approximately 1/3 of the 250g) over the sauce.

   • Layer half of the thinly sliced Hokkaido pumpkin over the lasagna sheets.

   • Distribute half of the smoked salmon pieces evenly over the pumpkin.

   • Scatter half of the roughly chopped fresh spinach over the salmon.

   • Pour a layer of sauce over the spinach.

   • Repeat the layers: lasagna sheets, remaining pumpkin, remaining salmon, remaining spinach, and finish with a final layer of sauce.

4. Top and Bake:

   • Sprinkle 100g grated Parmesan and 150g grated mozzarella generously over the top layer of sauce.

   • Cover the baking dish with aluminum foil.

   • Bake for 30–40 min, or until the lasagna sheets and pumpkin are soft.

   • Remove the foil and bake for an additional 10–15 min, or until the cheese is golden and bubbly.

5. Serve:

   • Let the lasagna rest for a few minutes before slicing and serving.