Cut a butternut of 1,5 kilo in large pieces. Remove the seeds. Brush 2 table spoons of olive oil on the meat. Season with pepper and salt. Cover with aluminium foil. Bake in the oven at 200° for 1h, or until tender. In the meantime you will have to think about an idea for a lasagna.
I have 200 grams of smoked salmon, 40 grams of grated parmesan and 200 grams of buffalo mozzarella as protein source and thus, no béchamel sauce for us.
Remove the skin and smash the pumpkin. Add a handful of chopped sage, 4 chopped garlic cloves, 1 chopped chili, pepper and salt (taste!). Use the same oven dish to avoid adding extra olive oil.
Start with a thin layer of pumpkin, continue with super thin lasagna sheets, pumpkin, salmon, parmesan, lasagna, and continue. Finish with mozzarella and dried thyme. Bake in the oven at 180° for 25-30 minutes.
