I love lasagna in every way – with meet, vegetables, salmon etc.
This one is low carb and deeeelicious !!
Recipe (4 pers.):
1 hokkaido pumpkin
500 ml. mornay sauce (I used Karolines Køkken 4% fat)
1 back of frozen spinach
1 back shredded cheese (low fat)
½ liter vegetable boullion (1 tube)
Boil the hokkaido with the vegetable boullion for 10-15 min. medium heat
Save some of the water when cooked!!
Blend the pumpkin and add some of the water until you have a smooth consistency
Defrost spinach and excess water
Cut the cauliflower and broccoli into “slices”
In a ovenproof dish you add layers of everything until you don’t have anymore
Remember to add cheese between the layers too, and top with the rest of the cheese
I season with salt/peber between the layers
Bake at 200 degress for app. 35-40 min. (depending on your oven – keep an eye on it!)