Kate's Playground Zip Sets

Celebrating / Make party

December is my month, but is also the last year and therefore full of commitments. Tuesday

my birthday and although with some delay I will celebrate with you all this by offering virtually flat which is one of my favorites.



PUMPKIN LASAGNE


Serves 6 Ingredients:
50 g margarine;
500 g pumpkin, 200 g of mozzarella
(dough that is less liquid);
Parmesan;

for pasta :
400 g of flour 4 eggs
;
a tablespoon of oil;
salt

for Bechamel:
30 g of butter 30 g flour
;
1 / 2 of milk,


Preparation: Peel the pumpkin and remove the seeds, wash, dry, cut into slices and boil them in a pot with boiling water.
Drain and pass through a vegetable strainer, collecting the puree into a bowl.
Prepare the dough: Place flour, eggs, oil and a pinch of salt in a bowl.
Knead the dough and roll it out (I have a car with a scooter to save time) and cut out rectangles of about 8 cm to 6 cm. In boiling salted water cook the pasta squares, a few at a time, remove them with a wooden spoon drilled, put them in a basin containing cold water mixed with a tablespoon of olive oil, then drain and spread it on a cloth.
Prepare the béchamel. Melt the butter in a saucepan, add flour and stir velocement, then diluted with milk and all, still stirring, let the sauce thicken.
Remove the sauce from the heat and add the squash, season with salt and oil.
In a pan greased with butter, formed a layer of pasta, béchamel with pumpkin and a layer of mozzarella.
Repeat the layers until the ingredients.
Cook the lasagne in the oven 180 ° C for about 1 / 2 hour.

Bon Appetit!

December is my month, but is also the last year and therefore busy.
Tuesday I've made my anniversaire and even with some delay I will celebrate with you offering virtually that dish that is one of my favorites.

PUMPKIN LASAGNE
Serves 6

Ingredients:
50 g margarine;
500 grams of pumpkin;
200 g of mozzarella (baker who makes less liquid);
parmesan;

For the dough:
400 g of flour;
4 eggs;
a tablespoon of oil;
salt

the Bechamel:
30 g butter;
30 g of flour;
1 / 2 of milk;

Preparation: Peel the pumpkin, remove seeds, wash and dry it, cut it into slices and let it boil in a pot with boiling water.
Drain and pass it through a sieve, collecting the puree into a bowl.
Prepare the dough: Put flour, eggs, oil and a pinch of salt in a container.
Knead the dough, Hang and cut into rectangles about 8 cm to 6 cm. In boiling salted water cook the squares of pasta, a few at a time, remove them with a slotted spoon, put them in a bowl with cold water mixed with a tablespoon of oil, then drain and spread it on a cloth.
Prepare the béchamel. Melt the butter in a saucepan, add flour and mix velocement then diluted with milk everything, always stirring, allow to thicken the sauce.
Remove the sauce from heat and add the pumpkin, season with salt and oil.
In a pan greased with butter, formed a layer of pasta, béchamel with pumpkin and a layer of mozzarella.
Repeat the layers until the exhaustion of the ingredients.
Cook the lasagne in the oven 180 ° C for about half hour