Squash Lasagna Recipe

Hey my loves,

Recently I have been trying out a few recipes that I always wanted to try, one of them being a Squash Lasagna. Yes, you read that right a lasagne with squash. When I looked at the ingredients I thought to myself, “Well, you like everything individually, why shouldn’t you like it together?”. And I was right. While this recipe does take a lot longer than a normal lasagne it was tasty, when I tried it the night I made it I wasn’t sure about it, but the second day I was convinced – it is delicious.

INGREDIENTS

FILLING

  • 1,5 kg red kuri squash
  • 2 onions
  • 2-3 garlic cloves
  • 2 cans crushed tomatoes
  • 1 tub of créme fraîche
  • olive oil
  • salt, pepper, garlic & herbs

BÉCHAMEL SAUCE

  • 50 g butter
  • 50 g flour
  • 750 ml milk of your choice
  • salt & pepper

ADDITIONAL

  • 200g lasagna plates
  • 200g shredded cheese

INSTRUCTION

  1. Peel and cut your squash. The smaller the pieces the faster your squash will cook through in the pan.
  2. Peel and slice your onions and garlic into small pieces.
  3. Heat up a pan or pot with some olive oil.
  4. Add your onion and garlic into the pan and let them golden. Then add the squash.
  5. Cook the squash for a little bit before you add your seasonings (around 10 minutes).
  6. Add your two cans of crushed tomatoes. I added some extra seasonings here.
  7. Cook the tomato-squash mixture until the squash has soften a lot (around another 15-20 minutes).
  8. Add your tub of créme fraîche and season again. Squash can take a lot of seasoning.
  9. While your filling is cooking, preheat the oven to 180 degrees.
  10. In a pot melt the butter and then add the flour. Combine these to until the mixture has a light golden tint.
  11. Add your milk to the butter-flour mixture and whisk it together until there are no clumps left. Bring the mixture to a boil and it should thicken up.
  12. In an oven form start with a spoonful of filling, then add your lasagna plates. On top of those add the filling and the béchamel sauce and a little bit of shredded cheese. Continue this step until you run out of filling and sauce.
  13. Bake the lasagna for 40 minutes in the oven. Enjoy!

It was super delicious but I probably would cook it again if I had friends over because it takes a lot of time. But it is so worth it. Have you tried a new recipe? Let me know, I would love to know.

I wish you all a wonderful day!

XoXo, Jasmin.

Pumpkin Sweet Potato Homemade Soup – Recipe

Hey my loves,

today I am sharing with you my recipe for one of my favorite things to eat during fall: Pumpkin Sweet Potato Soup. I have to admit though that the recipe I present to you today was kind of created while cooking the other day. I had bought a small pumpkin and also I had one sweet potato left so I thought I would just experiment a little and let me tell you it was the best thing I’ve ever cooked so far in my life! It was so delicious, you just have to make it yourself! Here’s everything you need to know:

Ingredients
  • 1 small pumpkin
  • 1 sweet potato
  • 1 1/2 red bell pepper
  • 2 small red onions
  • 2 slices of garlic
  • 1l Vegetable Stir
  • Olive Oil
  • Salt
  • Pepper
  • Chili
  • Agave Syrup
Supplies
  • Knife
  • Vegetable Peeler
  • A Big Cooking Pot
  • A Measure Cup
  • A Mixer (Make sure that your mixer works with heat!)
  • A Wooden Spoon
instructions
  1. Skin your pumpkin and sweet potato, rinse with water and then cut them into small dices. The smaller you cut them now the faster they will be cooked!
  2. Dice the two small onions and crush the garlic.
  3. In a big cooking put heat up some olive oil – about a tablespoon. Sauté the onions and garlic up to the point when the onions turn transparent.
  4. Add now your Agave Syrup – I put in about a wooden spool full of it. (You can totally leave the syrup out if you want!)
  5. Now stir the mixture in the put until the syrup has thickened up.
  6. Now add the sweet potato and pumpkin. You need to turn the heat a little bit down in order not to be burning your vegetables. Put on the lit and let it cook for about 10 minutes.
  7. Cut your red bell pepper into small pieces and put aside.
  8. Prepare your vegetable stir. I used a powder mix which I had to combine with water. I added about a liter of it, but it really depends on how thick you like your soup to be. If you like it thinner you could add 1 1/2 liter of vegetable stir.
  9. After the 10 minutes passed stir your mixture and add the bell pepper.
  10. After you added the bell pepper add the vegetable stir and give it a good stir. Put the lit back on and let it simmer on medium heat until the pumpkin and sweet potato are so soft that you could mash them with your spoon.
  11. Turn off the heat and put the cooking pot aside. Get your mixer and slowly add you mixture into it and  mix it carefully! I would recommend to do it in smaller portions and to leave the little thing in the middle of your lid off, so that the heat can evade.
  12. After you put the whole mixture through the mixer you can put it back into the cooking pot and heat it up again. Now you can add salt, pepper and chili flakes how you prefer it!

I hope you give this recipe a go and if you do please share your experience with me! Tag me on Instagram or Twitter! Or let me know in the comments!

I wish you all a wonderful day!

XoXo, Jasmin.