Vegetarian pumpkin, dried slippery jack and porcini lasagne
l'Essentiel
Easy - 45 Min
- Dish type : Slippery jack and porcini
- Difficulty : Easy
- Preparation time : 45 min
- Cooking time : 75 min
- Recipe family : For vegetarians
- Cost : €10.00
Shopping List
Ingredients | Quantity | Price |
---|---|---|
Bolets et cèpes des bois séchés - Gamme classique | €2.90 | |
Tube - Poudre de cèpes | €4.20 |
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
- Rehydrate the dried slippery jack and porcini mushrooms in hot water for 30 minutes (see instructions on packaging).
- Peel the pumpkin and cut into small pieces. Cook in boiling water.
- Meanwhile, chop the onion and fry in olive oil for a few minutes.
- 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.
- Blend the pieces of pumpkin to obtain a purée. Season and mix. Set aside.
- Béchamel sauce: melt the butter in a saucepan. Add the flour and stir well to obtain a smooth paste.
- Gradually add the milk, stirring regularly until the béchamel thickens (you can use a whisk to make sure there are no lumps).
- Season to taste, then add the nutmeg and porcini powder.
- 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.
- Sprinkle with grated Parmesan.
- Bake at 180°C for 40 minutes.
- Serve the lasagne hot with a green salad.
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