Pumpkin Lasagne with Bread

Wednesdays being meat-free, I was again scratching my head as to what to make. I didn't have a lot of time and although I am always up for making something with dough, I couldn't think of anything. And then I thought of bread... and cheese... and the idea of making a lasagne with bread, developed. 

To tell the truth, I was quite surprised at the end result. I did not think it was going to be bad, but I did not think it was going this fabulous, either!! 

Preparation time: 30min
Cooking time: 30min
Serves: 6
Difficulty level: Easy

Ingredients

3tbs butter
1 onion
200g bacon
500g pumpkin, cubed
2t sugar
9 slices of bread (brown or white)
3 eggs
1/4 cup mayonnaise
1t Hot English Mustard
125ml cream
150g cheddar cheese (we used processed), grated
80g mozzarella cheese, grated

Method

Preheat oven to 180degrees C. Melt 1tbs butter in a pan. Fry the onion until starting to brown. 

  

  Add the bacon and fry until starting to brown. Remove from heat. 

Melt 2tbs butter in a pan and add the pumpkin. I used frozen cubes of pumpkin, but it takes a long time to defrost. 

I would suggest fresh, as first choice of course or, defrosted. Cook until done and soft. Add a little salt and the 2t of sugar. Cook until all juices are gone and if possible, it can fry a little. 

Whisk together the eggs, mayonnaise, mustard and cream. 

Spread the 9 slices of bread on both sides with butter. Layer the bread at the bottom of the breadpan.




Evenly cover with half the cheese. 

Then add the bacon & onion. 

Layer bread, 

then the pumpkin, 

then the other half of the cheese. 

Last layer of bread. Evenly sprinkle the mozzarella over. Pour the cream mixture over, covering all the corners and evenly over the entire thing. Top with some cayenne pepper. 

Bake in the oven for about 30min, until the cheese starts to brown as well as the sides. 

Serve with a fresh salad and ENJOY!!

Yours in oil and veggies

Risch