Ok, I fudged on the title. But when I cook lasagna I just have to think of Garfield, especially when it has the same colour as his coat. Did I watch too much TV when I was young, or do you have any food that reminds you of a cartoon hero as well?
Since I love lasagna, I tried a lot of vegetables and sauces. But my favourite version is with pumpkin (not surprising since pumpkin is my favourite vegetable ;) ). I planned to post this recipe a few weeks ago, but since I started my new job, I realized how many time I had as a student! I hope you forgive me that I made myself rare in the last weeks!
2 medium sized tomatoes
1 garlic clove
1 tablespoon olive oil
500ml strained tomatoes
200ml vegetable stock
100ml dry white wine
100g cream cheese
200g sour creme
3 tablespoons parsley
8 lasagna noodles (you need 4 layers)
cinnamon, curry, chilli powder, salt, pepper
1. Clean the pumpkin and carrots and cut them to palatable sizes. Chop the onion finely. Preheat the oven to 175°C/350°F.
2. Heat the olive oil in a pan and roast the onion in it. Deglaze the onion with the white wine and vegetable stock. Pour the strained tomatoes, pumpkins and carrots in the pan. Press the garlic glove in the pan and let it cook for about 10min. Let the cream cheese melt in the sauce. Season the sauce with salt, pepper, curry and chilli powder and a pinch of cinnamon. Mix the sour cream with the parsley and season it with salt to taste.
3. Cover the bottom of a casserole with pumpkin sauce. Then layer 2 lasagna noodles over the sauce (or as many noodles as you need to cover the sauce). Afterwards sauce, then noodles, and so on. Cover the last layer of noodles with the sour cream. Slice the tomatoes and put them on top of the sour cream and salt them.
4. Put the lasagna in the oven for 25min.