Current website, domain name and entire content is avaialble for sale.

Please contact me to discuss possibilities at +36-30-231-1512; or email vadim(at)



For 10-12 servings
2 – 1 kg butternut squash or pumpkin, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices
3 tablespoons olive oil plus more
Kosher salt, freshly ground pepper
1 kg broccoli rabe (Rapini), tough stems removed, OR Amaranth (Vlita) or Dandelion (Radikia)
Crushed red pepper flakes
450 g fresh mozzarella coarsely grated, OR Malaka
450 g pound whole-milk ricotta, OR Myzithra
1 cup finely grated Parmesan or grated aged Anthotiro
1 tablespoon finely grated lemon zest
2 teaspoons minced fresh sage
1 teaspoon minced fresh rosemary

1/4 cup (1/2 stick) unsalted butter
1/4 cup unbleached all-purpose flour
5 cups (or more) half-and-half
1/8 teaspoon (or more) freshly grated nutmeg
1 bay leaf
450 g lasagne noodles
sea salt & freshly ground pepper
3/4 cup finely grated Parmesan or grated aged Anthotiro

Cooking process:
Preheat oven to 400°. Place pumpkin and 3 tablespoons oil in a large bowl; season generously with salt and pepper and toss to evenly coat. Transfer to 2 rimmed baking sheets, spreading out in a single layer, overlapping slightly. Roast until tender but not mushy, about 15 minutes. Let cool.

Quickly blanch greens in a large pot of boiling salted water just wilted. Drain; briefly cool under running water. Squeeze out excess water; coarsely chop and transfer to a large bowl. Season with salt, pepper, and red pepper flakes; drizzle with oil and toss to coat.

Mix mozzarella/malaka and next 5 ingredients in a large bowl; season with salt and pepper. DO- AHEAD: Pumpkin,greens, and cheese mixture can be made 1 day ahead. Cover separately and chill.


Melt butter in a large heavy saucepan over medium heat. Add flour; stir until slightly thickened (do not allow mixture to turn brown), 2–3 minutes. Increase heat slightly; slowly whisk in 5 cups half-and-half, 1/2-cupful at a time, allowing béchamel to thicken between additions (adding half-and-half gradually will help to prevent lumps from forming). Add 1/4 teaspoon nutmeg and bay leaf.

Reduce heat to low and cook, thinning with more half-and-half if too thick, until sauce is a milk-shake–like consistency, about 10 minutes longer. Season to taste with salt and pepper. Strain through a fine-mesh sieve into a medium metal bowl. Set bowl over a large saucepan of gently simmering water. Cover and keep warm.

Cook lasagna noodles in a pot of well-salted boiling water until still quite al dente, 8–9 minutes. Transfer immediately to a large bowl of ice water to cool. Drain; spread out noodles on a kitchen towel or baking sheets lined with parchment paper, placing a kitchen towel or parchment between layers.

Ladle about 1/4 cup béchamel into a 34x23x5 cm baking dish; spread evenly over bottom. Line dish with a single layer of noodles, cutting as needed to fit (use large scraps in subsequent layers). Layer 1/3 of pumpkin over. Scatter 1/3 of greens over. Dollop 1/3 of ricotta/myzithra mixture randomly over greens. Drizzle 1/2 cup béchamel evenly over ricotta mixture. Repeat process 2 more times for a total of 3 layers, finishing with a layer of noodles. Spread remaining béchamel over; top with Parmesan/Anthotiro. DO- AHEAD: Lasagna can be assembled 1 day ahead. Cover and chill. Return to room temperature before continuing.

Trending Now

Restaurant in the Spotlight


In Old Town Rethymno you will find this luxurious and beautiful restaurant nestled in a renovated Venetian-era palazzo, serving meat and fresh fish dishes all from local ingredients. Try the......

Read more »

Crete Vacation Villas, Holiday Villas and Apartment Rentals in Grece Budapest professional company logo design, identity guidelines design, Company wordpress website design in Budapest Crete Villas, Rent Villa in Crete