While some were carving pumpkins, I baked mine and used it for fine lasagna. In addition to nutmeg, I added chicken to the lasagna. You can use meat from the soup, leftovers from the roast or fresh chicken fillet. It may seem like a lot of work at first, but in fact most of it is done by myself.
- 1200 g nutmeg (weighted with peel)
- 1 small onion
- 300 g chicken meat (fresh fillet or leftovers or meat from soup)
- 150 g of peeled tomatoes
- 100 – 200 ml of chicken stock
- 50 g butter
- 50 g of gluten-free flour
- 500 ml of milk
- 1 pack of ready-made lasagna crusts (gluten free)
- 200 g grated mozzarella
- 100 g grated parmesan
Cut the nutmeg into four pieces and coat with olive oil. Add salt and pepper, then place on a baking sheet and bake for 30-45 minutes in an oven preheated to 190°C until the pumpkin softens. Peel a squash, grate it and cut it into small cubes.
Cut the chicken into smaller cubes, season if necessary (if using fresh fillet) and fry in olive oil. Skip this step if you are using leftovers from baking. Remove the chicken from the pan and sauté the onion in that fat. Add the chicken and peeled tomatoes, simmer briefly, then pour in the stock and cook for 5-10 minutes to reduce the sauce. Season to taste.
Blanch the lasagna sheets in salted boiling water for a few minutes until softened. Make the béchamel by melting the butter in a bowl and turning the flour yellow on it. Drizzle with milk, season and cook, stirring constantly, until thickened.
Coat the dish in which you will bake the lasagna with butter. Arrange the lasagna on the bottom, a third of the chicken stuffing and pumpkin cubes on them (which you can crush a little with a fork). Then arrange a piece of bechamel and grated cheese. Repeat the process until you have used up all the groceries. Spread the remaining bechamel and grated cheese on top. Bake for 30 minutes in an oven preheated to 180°C until the surface gets a nice color.