Lasagne is with pumpkin and gorgonzola

Preparation steps

• Cut the cleaned pumpkin into cubes and put it to steam. When the pumpkin is soft, mash it with a fork or potato masher.
• Make a white sauce. In 600 ml of milk put 4 medium full tablespoons of flour and half a teaspoon of salt. Stir well with a whisk, put on the fire and continue to stir until thickened. Add a little nutmeg and stir again.
• Add the crushed pumpkin and gorgonzola to the sauce and mix everything well.
• Sprinkle the pan with a little water first, pour over a little sauce and cover with 2 sheets of strudel dough. Pour over the sauce, put some mozzarella torn into pieces and sprinkle with grated cheese.
• Cover with two more sheets of dough, pour over the sauce, put a little mozzarella and sprinkle with grated cheese. Continue like this until you have used up all the ingredients. Pour the sauce over the last layer and sprinkle with grated cheese.
• Bake at 220 ° for about half an hour.