Abobora Lasagna

Name: Abobora Lasagna
Yield: 12
Ingredients: 4 cups of pumpkin (about 1 medium-sized squash); 1 cup of onion rings; 3 tablespoons of butter; 1/2 cup of all-purpose flour; 5 cups of milk; To taste: salt; 500g lasagna pasta; 15 slices of mozzarella cheese

1
4 cups of pumpkin (about 1 medium-sized squash)
2
1 cup of onion rings
3
3 tablespoons of butter
4
1/2 cup of all-purpose flour
5
5 cups of milk
6
To taste: salt
7
500g lasagna pasta
8
15 slices of mozzarella cheese

Ingredients

1
4 cups of pumpkin (about 1 medium-sized squash)
2
1 cup of onion rings
3
3 tablespoons of butter
4
1/2 cup of all-purpose flour
5
5 cups of milk
6
To taste: salt
7
500g lasagna pasta
8
15 slices of mozzarella cheese

Directions

1
Cut the pumpkin into fine strips
2
Marinate the pumpkin and onion in salt until they become soft
3
Drain and reserve
4
In a pan, melt the butter, add flour, and brown
5
Add milk gradually, stirring constantly to prevent lumps
6
Check the seasoning. Reserve
7
Cook the lasagna pasta. Reserve
8
Assemble the dish by starting with white sauce, then layering pumpkin, lasagna pasta, white sauce, and mozzarella cheese
9
Finish with cheese and serve hot.