for 4 person

Vegetables

½ tbsp	butter
2	onions, finely chopped
2	garlic cloves, finely chopped
500 g	frozen chopped spinach, defrosted, drained
800 g	squash (e.g. Delica, coarsely grated , yields approx. 600 g)
180 g	feta, coarsely grated
50 g	grated Parmesan
3 tbsp	sage, finely chopped
¼ tsp	nutmeg
¼ tsp	cinnamon
1 ½ tsp	salt
a little	pepper

Sauce

30 g	butter
3 tbsp	white flour
6 dl	milk
60 g	grated Parmesan
a little	nutmeg
¾ tsp	salt
a little	pepper
9	white lasagne sheets

To layer

50 g	grated Parmesan
2 tbsp	pumpkin seeds

How it's done

Vegetables

Heat the butter and sauté the onions for approx. 3 mins. then add the garlic and cook briefly. Add the spinach and continue to cook for approx. 3 mins., allow to cool a little. Mix the pumpkin, feta, Parmesan and sage with the spinach, season.

Sauce

Heat the butter, add the flour and cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat. Pour in the milk, bring to the boil while stirring, then reduce the heat, Simmer the sauce over a medium heat for approx. 10 mins., stirring occasionally until the sauce is thick and creamy. Stir in the cheese, season.

To layer

Place 3 lasagne sheets in the prepared dish. Completely cover the pasta sheets with 1/3 of the sauce. Top with half of the vegetables. Repeat. Cover with the remaining 3 lasagne sheets and pour over the remaining sauce. Scatter the cheese and pumpkin seeds on top.

Gratinate

Gratinate for approx. 35 mins. in the lower half of an oven preheated to 200°C.

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