Tuna lasagna with pumpkin and carrot béchamel sauce

We boil the pumpkin and carrots previously peeled and cut.

Fry the onion, the bell pepper and the leek with EVOO and the peeled and cut garlic clove.

All assembled we put it in the oven previously preheated to 200 degrees about 20 min. (Everything inside is done just need to heat and gratin the cheese).

Cook the lasagna sheets in a casserole with water and salt.

Once the vegetables are boiled we introduce them in the blender, with the fried onion, leek and bell pepper.

To get the texture we want, we add the cooking water from the pumpkin and carrot.

In the mixture add half of the cheese, about 40 grams.

When everything is mixed and well blended, add the spices and salt. This is to taste, I love the mixture of nutmeg and oregano.

Add the drained tuna to the mixture and mix until the mixture is obtained.

We paint with butter the tray that we are going to bake the lasagna so that it does not stick. And we are assembling the lasagna with the plates previously drained and decades with blotting paper.

Plate - Mixture - Plate - Mixture - Cheese