For this Pumpkin / Tomato / Basil Lasagna you'll need these ingredients:
- 425 gr of Pumpkin
- 2 onions ( we used spring onions)
- 500 gr of tomatoes (we used canned crushed tomatoes in juice, to make it easier)
- 2 cloves of garlic
- 3 tbsp of chopped basil
- Some Olive oil
- 325 gr Tofu crumbs (if you aren't a vegetarian you could use minced meat)
- 3 tbsp sweet soy saus (ketjap manis)
- 400 gr Lasagna sheets
- 2 tsp of herb salt
- 200 gr grated cheese
Preperation: Clean the 425 grams of Pumpkin, if done correctly you should have 300 gram of clean pumpkin. Cut them in pieces of about 1 cm each. Cut the onions and garlic. Wash the Basil and cut them into tiny pieces so you have about 3 spoons of freshly chopped basil.
Cooking: Cook the Pumpkin in about 100 ml water for around 15 min. In the meantime, put some olive oil in a pan and glace the onions until done. Remove them from the pan, put some new olive oil in there if needed and put in the Tofu or minced meat. Let it heat for a bit and then add 3 spoons of sweet soy sauce. Put some warm (not hot!) water in a bowl and add the lasagna sheets, wait until they are soft
Combining: Drain the water from the pumpkins and add the Tomatoes. Purée them, but be careful not to make it too smooth. Then stir in the tofu or minced meat and add the herb salt. If you think the sauce is too thin you can always add a bit of flour. Finally add the basil and garlic and stir well. Heat an oven to 200 degrees Celsius and grease the oven dish. Add some of the sauce, then the lasagna sheets, then some sauce etc. Make sure that the sheets are not on top, so finish with sauce. After that add some grated cheese. Put the dish in the oven. Since we have a microwave oven the dish needed around 1 hour. The book said it was only 20 minutes though, so I advise you to start with that.