Lasagna with dried pumpkin and dried tomatoes

Ingredients: pumpkin – 600 g, garlic – 2 p.., onion – 2 pcs., milk – 300 ml, butter – 2 tbsp., flour – 2 tbsp., cheese – 50 g, lasagna (Parmalat) – 8 pcs., dried tomatoes – 10 pcs., salt, black pepper.

Recipe. Onion to peel and finely chop, same action with the garlic. Dried tomatoes to cut very small. Heat the pan, pour the oil back from dried tomatoes and fry a little onion, garlic, dried tomatoes and pumpkin. Then pour a little boiling water and simmer for about 15 minutes. For this recipe was used sheets of lasagna Parmalat brand. Heat-resistant form of grease, put the two on the bottom plate of lasagna, steamed vegetables on top. Alternate layers: lasagna, vegetables, the last layer should be lasagna. Now prepare the sauce. To do this, the flour must be brown in the butter. Gradually pour the milk into the bowl, while constantly mix, to avoid lumps, add a handful of cheese, salt and pepper and cook until thick about a minute. Pour sauce onto lasagna. Sprinkle with remaining cheese and bake in a preheated 180 °C oven for 30-35 minutes. Good both in hot and in cold!!!