Lasagna stuffed with pumpkin and chicken 🎃.

Prepare the lasagna sheets as indicated on the package, in my case I had to soak them in hot water for 15/20 minutes.

Bechamel: in a frying pan pour a little oil and when it is a little hot add the flour, I used oat flour but use the one you have at home or you like more. Toast the flour a little and when we see that it is darker we add the milk little by little, stirring constantly and trying to mix the flour well with the milk without lumps. Add salt and pepper to taste and let it cook a little, not over high heat, a little while, until you get the texture. Remove from the heat, cover and reserve.

20 minutes at 200°C in the oven, heat up and down. And ready to eat!!! 😋

In another pan put the whole chicken breast and let it cook well on both sides. When it is ready we take it out of the pan and with the help of two forks we break it up, you can use a shredder if you prefer. Reserve the breast.

We put the oven to heat to 200°, this step can be done at the beginning of everything, it will save time.

In the frying pan with a drizzle of oil fry the onion and leek, if you do not have leek do it only with onion, or vice versa. When it is a little dark add the pumpkin and let it cook over medium heat, turning occasionally.

Once the mixture is ready, add the chicken to mix the flavors, stir a few times and remove from the heat.

In the tray where we will assemble the lasagna we put on the base a little bit of béchamel sauce so that the pasta does not stick to us.

And mix the rest of the bechamel sauce with the lasagna filling. Reserve a little bechamel sauce if you want for the last layer.

It is time to assemble the lasagna, I did it in this order and only one floor, it is up to each one's taste. Bechamel, pasta, filling, pasta, bechamel.

And finally put a little cheese on top of everything, I used grated Mozzarella, but you can use whatever you like or have in the fridge.