Hokkaido Lasagna
Casserole
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Cook Time
1 h
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
This vegetarian Hokkaido lasagna from the Thermomix® is an autumnal casserole with Hokkaido squash, onions, garlic and tomatoes. Refined with curry, it creates an aromatic main course. The preparation time is approx. 60 minutes, of which 30 minutes is active working time, and is sufficient for 4 servings. Ideal as a family meal or for lovers of light, vegetarian cuisine.
Ingredients (15 ingredients)
-
1 kg Hokkaido squash
-
1 Onion
-
1 Zehe Garlic
-
400 ml Vegetable stock
-
400 g Chopped tomatoes
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1 EL Olive oil
-
1 TL Curry
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12 Lasagna sheets
-
150 g Grated cheese
-
25 g Butter
-
25 g Flour
-
600 ml Milk
-
1 Prise Salt
-
1 Prise Pepper
-
1 Prise Nutmeg
Preparation (7 steps)
Prepare squash
Cut 1 kg Hokkaido squash into cubes.
Chop onion and garlic
Place 1 onion and 1 clove of garlic in the mixing bowl and chop for 3 sec./speed 5.
Sauté squash
Add 1 tbsp olive oil and sauté for 3 min./120°C/speed 1. Add the squash pieces and sauté for 2 min./120°C/Reverse/Gentle stir setting.
Cook squash
Add 400 ml vegetable stock and 400 g chopped tomatoes and cook for 10 min./100°C/Reverse/Gentle stir setting. Season with salt, pepper and 1 tsp curry.
Prepare béchamel sauce
Empty and clean the mixing bowl. Add 25 g butter to the mixing bowl and melt for 2 min./50°C/speed 1. Add 25 g flour and sauté for 1 min./90°C/speed 2. Add 600 ml milk and bring to the boil for 3 min./90°C/speed 3. Season with salt, pepper and nutmeg.
Layer lasagna
Preheat the oven to 200°C top and bottom heat. Place a layer of béchamel sauce in a casserole dish and alternate layers of lasagna sheets, squash vegetables, béchamel sauce and 150 g grated cheese until all ingredients are used up.
Bake lasagna
Bake the lasagna in the oven for 30 minutes.
Finished cooking? Great! 🎉
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