Informations:
Recipe suggested by:
Claudia (Clermont-Ferrand)
Recipe tested by
VGDINNER.COM
For
Beginners
Cheap
Servings:
6
persons
Length:
30
minutes of cooking
25
minutes of baking
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Ingredients:
9 lasagnes leaves
700 g of pumkin flesh
30 cl of milk
1 onion
50 g of butter
4 egg yolks
coriander (dehydrated or frozen)
2 tablespoons of olive oil
salt, pepper
Making:
Preheat the oven at 120°C (th. 4).
Peel the onion and chop it.
Brown the onion with the butter into a saucepan.
Add the pumpkin flesh and stir to coat with butter. Water with milk, salt and pepper. Cook for 15 minutes.
Cook the lasagnes leaves as indicated on the packaging, into some salted boiling water and 2 tablespoons of olive oil.
After the cooking, rince under cold water and drain onto some absorbant paper.
Crush the pumpkin flesh with a fork to obtain a purée. Add the egg yolks and coriander, then check the seasonning.
Add some sauce in the bottom of the dish, then some lasagnes leaves, sauce again, ... and so on until exhausion of the garnish.
End with some sauce.
Bake at 180°C (th. 6) for 25 minutes. Serve hot with a green salad.
Bon Appétit !
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