Ingrediants

• 1 L soy milk
• 350 g pumpkin
• 300 g cabbage
• 200 g cauliflower
• 180 g buckwheat flour
• 25 g potato starch
• 50 g corn starch
• 12 boiled chestnuts
• a shallot
• Rosemary
• nutmeg

For the recipe for Saracen lasagna with cabbage and pumpkin cream with cinnamon, peel the pumpkin and cut it into cubes. Clean the shallot, brown it in a saucepan with a drizzle of oil for a couple of minutes, add the diced pumpkin (keeping aside about 50g), a pinch of salt, cover with water and cook for 25-30 minutes.

Cut the cauliflower into small florets and boil them in salted water for 5-6 minutes. Browse the cabbage and remove the central rib from each leaf; cut the leaves into strips and brown them in a pan with a drizzle of oil and a pinch of salt for a couple of minutes. Pour 200g of soy milk into a bowl and dissolve the corn starch.

Bring the rest of the milk to a boil in a saucepan with a pinch of nutmeg, pepper and salt; when it reaches a boil, add the milk with the starch and mix well with a whisk until you get the consistency of the béchamel: it will take 3-4 minutes. Blend the pumpkin with a little cooking water and a pinch of cinnamon to obtain a smooth cream. Mix the buckwheat flour with the potato starch and 125g of hot water into a loaf. Roll it out immediately, one piece at a time, in order to obtain 3 mm thick sheets; cut them into lasagna, blanch them in salted water for 2-3 minutes, drain and season with a drizzle of oil.

Mix the béchamel with the cabbage, 8 chopped chestnuts and the cauliflower, pour some on the bottom of a pan (about 20x20cm), continue with a layer of pasta and repeat in this way until all the ingredients are used up, finishing with a little bechamel. Bake at 180 ° C for 35-40 minutes.

Roast the diced pumpkin kept aside with a little rosemary in a pan; when they are golden, remove them and brown the other chestnuts in the same pan. Remove the lasagna from the oven, cut into slices and serve with the cinnamon pumpkin cream and the diced pumpkin and roasted chestnuts.