Cooking time
30 min
Preparation time
20 min
Difficulty
Medium

Pumpkin Lasagna with Salami

DERYASalamEgetürk

This recipe is perfect for those looking to try a unique lasagna! The sweet texture of pumpkin, combined with the rich aroma of Derya Chicken Salami and creamy melted cheese, offers a light yet satisfying meal. Enhanced with fresh spinach and cherry tomatoes, this dish brings both flavor and visual delight to your table!

DERYA DİLİM HİNDİ SALAM


Our main ingredient

Benötigte Zutaten

Portionen
-+
  • 2 slices Egetürk Salam in one piece
  • 0.25 cups Cocktail Tomatoes
  • 0.375 cups Grated Kaşar Cheese
  • 0.25 Tbsp Olive oil
  • 0.25 Tsp Chili Flock
Weiterhin brauchst du:
  • 75 g pumpkin
  • 0.25 demet spinach
  • salt, pepper
For the Béchamel Sauce:
  • 0.5 Tbsp Butter
  • 0.5 Tbsp flour
  • 0.625 Cup milk
  • 0.25 Tsp Salt
  • 0.25 Tsp Pepper

Utensilien

  • Lasagna dish
  • Soucepan
Zur Marktsuche

Zubereitungsschritte

  • 1
    Prepare the Béchamel Sauce:
    Prepare the Béchamel Sauce:
    Melt the butter in a saucepan and add the flour. Stir until the flour becomes fragrant. Slowly add the milk while stirring continuously until the sauce thickens. Season with salt and pepper and remove from heat.
  • 2
    Prepare the Vegetables:
    Prepare the Vegetables:
    Slice or grate the pumpkin into thin pieces. Wash and drain the fresh spinach. Halve the cherry tomatoes.
  • 3
    Layer the Lasagna:
    Layer the Lasagna:
    Spread a thin layer of béchamel sauce on the bottom of the lasagna dish. Add a layer of pumpkin slices. Then layer spinach leaves, cherry tomatoes, and Derya Chicken Salami. Drizzle with béchamel sauce and sprinkle shredded cheese.
  • 4
    Repeat the Layers:
    Repeat the Layers:
    Repeat the process until all ingredients are used. The top layer should consist of pumpkin slices and salami, covered with béchamel sauce and shredded cheese.
  • 5
    Bake and Serve:
    Bake and Serve:
    Bake the lasagna in a preheated oven at 200°C for about 30 minutes, until the top is golden brown and the pumpkin is tender. Let the lasagna rest for 5–10 minutes. Slice into portions and serve hot.

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