Our recipes

Ingredients

(for 4 servings)

• 1 butternut pumpkin (about 750–1000g)
• 1 onion
• 30g butter
• 2 tbsp flour
• 200 ml heavy cream
• 550 ml vegetable stock
• Salt
• Pepper
• Nutmeg
• 250g grated Gouda
• 1 bunch of dill
• 250g lasagne sheets
• 400g salmon fillet

Preparation

1. Peel the pumpkin, remove the seeds and cut it into pieces.

2. Dice the onion as well.

3. Finely chop the bunch of dill.

4. Defrost the salmon fillets, rinse them under running water and then pat them dry. Next, cut the salmon into thin strips.

5. Sauté the onion in butter in a saucepan until translucent.

6. Next, add the flour and stir to combine. Then add the vegetable stock and heavy cream, and season with pepper, salt and nutmeg.

7. Simmer over a low heat for 5 minutes. Add a good half of the cheese to the sauce and stir until the cheese has melted. Then add the chopped dill.

8. In a baking dish, layer the sauce, lasagne sheets, salmon and pumpkin alternately. Finish with a layer of lasagne sheets and spread the remaining sauce on top. Then sprinkle the remaining cheese over the top.

9. Bake in a preheated oven at 200 degrees (top and bottom heat) for approx. 45 minutes until the cheese is golden brown.