Eating in Salzburg
Pumpkin season begins with October with many recipes. TV chef Iris Köck presents a very fine one: the pumpkin lasagne. With this delicacy you are well prepared for the autumn blues and the gloomy mood.
13.10.2021 12.00
Online since yesterday, 12:00 p.m.
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ingredients
- 150 ml whipped cream
- 80 ml vegetable soup (clear)
- 200 g cheese (grated)
- 500 g Lasagneblätter
- 1.5 kg pumpkin (Hokkaido)
- 6 THE Tomatenmark
- 1 pc onion
- some thyme
- 3 THE Kürbskerne
preparation
In the first step, peel the pumpkin, remove the seeds and cut the meat into 1 cm thick slices.
Consignment notice
“Eating in Salzburg”, October 6th, 2021
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Finely chop the onions and sauté in a little olive oil until golden. Add the pumpkin pieces and roast them briefly. Add a dash of vegetable soup and simmer on a low flame until firm to the bite. Season to taste with salt, pepper and thyme.
In a greased baking dish, cover the bottom with the pumpkin vegetables. Then put a layer of lasagne sheets on top. Sprinkle with pumpkin seeds. Put another layer of pumpkin vegetables on top.
Repeat this process until the pumpkin vegetables, lasagne sheets and pumpkin seeds are used up. Finally, finish with the lasagne sheets.
Mix the tomato paste with the cream and pour over the pumpkin lasagne. Spread the rest of the cheese on top and bake in a preheated oven at 180 ° C for around 30 to 40 minutes.
Pumpkin Lasagna
With this dish, autumn can come
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