Zubereitung

1. 1

   Deseed the pumpkin, cut it into chunks and steam until soft, then puree until smooth. Preheat the oven to 190 °C.

2. 2

   For the bechamel, melt the butter, stir in the flour and whisk in the milk until it comes to a smooth boil. Season with salt, pepper and nutmeg.

3. 3

   Wilt the spinach briefly in a little butter. Slice the sage into fine strips and stir it into the pumpkin puree.

4. 4

   In a baking dish, layer bechamel, lasagna sheets, pumpkin puree and spinach in turns. Finish with bechamel and scatter the mozzarella on top.

5. 5

   Bake until golden and bubbling, then let it rest briefly before cutting.