Lasagna with pumpkin

Preheat the oven to 180 degrees. Peel the pumpkin and cut it into thin slices (3-4 mm). Place the pumpkin and chopped garlic on a baking sheet covered with parchment, salt, pepper and pour olive oil. Bake for 20 minutes. Remove from the oven.

Make the sauce. Melt the butter in a saucepan and fry the flour on it for 1 minute. Add the milk in three portions, stirring constantly. Cook until the mixture begins to thicken. Add salt, grated mozzarella, chopped walnut kernels, green peas and pre-cut clean spinach leaves. Cook for another 1-2 minutes.

Grease a baking dish with olive oil. Place the lasagna sheets on the bottom, place a third part of the pumpkin on top and pour in a third part of the sauce. Repeat the layers several times, the top should be a layer of sauce. Bake in the oven for 30-35 minutes.