Open lasagna with pumpkin and wheat

Description

Made the dish for me based on the recipe of Jamie Oliver. I thought about a good combination of millet and pumpkin and was not disappointed. Got a bright and delicious!

Ingredients

Flour

300 г
Coriander

1 ч. л.
Cinnamon

0,5 ч. л.
Peppers red hot chilli

0,5 ч. л.
Pumpkin

700 г
Olive oil

5 ст. л.
Curry

0,5 ч. л.
Turmeric

0,5 ч. л.
Salt
Black pepper
Water

0,5 стак.
Millet

50 г
Garlic

0,5 зуб.
Chili

0,5 шт
Greens

Cooking

Cook millet, TM "Mistral" sparse porridge.

Flour, curry, turmeric, 0,5 tbsp olive oil, 1 tsp salt knead the dough, gradually adding water.

You may need slightly less or slightly more water depending on flour. The dough should be firm, but not rock hardness. It knead for 5-8 minutes, then wrap in foil and place in the refrigerator for at least 30 min.

Meanwhile, wash the pumpkin, cut in half and remove the seeds, then cut it into large pieces. Roll in mixture of 2 tbsp olive oil, finely chopped garlic, coriander, cinnamon and red hot pepper, salt. Put in an ovenproof baking form, cover with foil, and bake 40 minutes at 200 degrees.

When the pumpkin is ready, mash it into a puree with a fork or using a blender together with prepared millet.

Try and add salt and pepper to taste, add 2 tbsp of olive oil.

Thinly roll out the dough and cut it into lasagna sheets in a size of 10 by 20 cm

If you use the pasta immediately, then pour the leaves with flour and put in the fridge.

In a saucepan with salted water boil the lasagna sheets for 2 -3min. At the same time, heat the pumpkin-millet mashed potatoes. Put the cooked lasagna sheets with a slotted spoon into a bowl, sbryzgivaja each sheet with olive oil.