The pumpkin season is in full swing and at home we try at least one new recipe with the orange vegetables every week. If you also feel like something new, then you should definitely remember our recipe for pumpkin lasagna with salmon!
Wonderfully creamy, full of flavors and irresistibly delicious - who doesn't love Lasagne?The Italian classicSoul food is at its finest and always tastes excellent in a wide variety of variants.Our recipe for pumpkinLasagna with salmon is a great way to bring some variety to the table and spoil your loved ones with a really special dinner.
Recipe for pumpkin lasagna with salmon
The golden season definitely has a lot to offer. A pumpkin soup is certainly oneAbsolute autumn classic, but we promise you - you willOur recipeFor pumpkin, imitate lasagna with salmon several times. We tried it on the weekend and can't wait to enjoy this delicacy again. Here is a little tip-it is best to use Butternut-Kurbis, as it does not disintegrate in contrast to Hokkaido when baking.
Ingredients for 4 portions
- 750 grams of Butternut-Kürbis
- 1 large onion, chopped small
- 250 grams of lasagne plates
- 250 Gramm Lachsfilets
- 40 Gramm Butter
- 30 grams of wheat flour
- 500 ml of vegetable broth
- 200 ml Sahne
- 200 grams of Gouda, grated
- 1 bunch of fresh dill, chopped small
- A pinch of ground nutmeg
- Salt and pepper to taste
preparation
- Peel the pumpkin, remove fiber and seeds with a spoon and then cut into small pieces.
- Cut the Gouda into small pieces or grate roughly.
- Mix the vegetable broth and cream well in a bowl.
- For the Bechamel sauce, heat in a large pan and braise onions in it for 3-4 minutes.
- Mix the wheat flour into the pan and well for 1 minutes.
- Deglaze with the cream mixture and season with the spices.
- Reduce the heat and cook with occasional stirring for 4-5 minutes until you get a silky mass.
- Put the Gouda in the pan and stir for 2-3 minutes.
- Add the dill and mix well.
- Preheat the oven to 200 degrees.
- Cut the salmon into small cubes.
- Then alternately layer the sauce, lasagna plates, salmon and pumpkin in a baking dish, ending with lasagna plates.
- Sprinkle with a little grated cheese as you wish and bake for about 45-50 minutes until golden brown.
- And Voilà-your delicious pumpkin lasagna is already done with salmon!
Prepare pumpkin lasagna with salmon in the Thermomix
You can prepare our pumpkin lasagna with salmon in the Thermomix even easier and without much frills. However, there is a small difference in the recipe - instead of fresh salmon, we use smoked salmon. But we guarantee you - the result is just as good and tasty.
Ingredients for 4 portions
- 8-10 lasagne plates, depending on the size of the baking dish
- 750 grams butternut pumpkin
- 200 grams of smoked salmon
- 1 medium -sized onion
- 30 Gramm Butter
- 30 grams of wheat flour
- 150 ml Sahne
- 450 ml of vegetable broth
- 1 bunch of fresh dill, chopped small
- 200 grams of Gouda, cut into small pieces
- Salt and pepper after
preparation
- Peel the pumpkin, remove fiber and kernels and cut them into small pieces.
- Put Gouda in the mixing bowl and chop for 10 seconds/level 7.
- Complete Gouda and rinse the mixing bowl.
- Halve the onion, put it in the mixing pot and chop for 5 seconds/level 5.
- Push down with the spatula.
- Put the butter in the mixing pot and braise 1 for 4 minutes/120 degrees/level 1.
- Add the flour and roast for 2 minutes/100 degrees/level 1.
- Put the cream and vegetable broth in the mixing bowl and season with salt and pepper.
- Boil the mixture for 4 minutes/100 degrees/level 3 and taste it as you wish - the sauce is a bit viscous, but that's a good thing.
- Then put the Gouda and the dill in the mixing pot and stir in for 5 seconds/level 5.
- Preheat the oven to 200 degrees.
- Then layer in a baking dish sauce, lasagna plates, smoked salmon and pumpkin.
- Complete with lasagne plates and pour the remaining sauce over it.
- Bake and enjoy for 45 minutes!
Can you freeze lasagna?
Since we hardly have any time during the week, we sometimes like to cook in stock. But how can you freeze a lasagna without it becoming mushy after thawing? To do this, let the lasagna cool completely to room temperature and cut into portions. In order for as little air space as possible and to avoid freezer, they then fill the pieces in storage cans in the correct size. It would not be a good idea to freeze the lasagna directly in the baking dish, since glass and ceramics can jump. Before being heated again, you prefer to let the lasagna thaw in the fridge overnight.
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