🍽️ Creamy Pumpkin Lasagna

Name: Creamy Pumpkin Lasagna
Total time: 30 min
Yield: 4 servings
Ingredients: Muskat pumpkin 800 g; onions, yellow 1 pc.; garlic cloves 1 pc.; oil 2 tbsp; minced meat, mixed 600 g; tomato paste 4 tbsp; thyme, ground 1 tsp; salt pinch; pepper, black ground pinch; sugar pinch; red wine, dry 100 ml; tomatoes, chopped 800 g; butter 3 tbsp; wheat flour, Type 405 3 tbsp; milk 300 ml; vegetable broth 100 ml; lasagna sheets 12 pcs.; parmesan, grated 200 g; basil, fresh 10 g

620 kcal · 30 min · 4 servings

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Ingredients

Muskat pumpkin 800 g
onions, yellow 1 pc.
garlic cloves 1 pc.
oil 2 tbsp
minced meat, mixed 600 g
tomato paste 4 tbsp
thyme, ground 1 tsp
salt pinch
pepper, black ground pinch
sugar pinch
red wine, dry 100 ml
tomatoes, chopped 800 g
butter 3 tbsp
wheat flour, Type 405 3 tbsp
milk 300 ml
vegetable broth 100 ml
lasagna sheets 12 pcs.
parmesan, grated 200 g
basil, fresh 10 g

Instructions

1. Peel the pumpkin and cut it in half.
2. Scoop out the seeds with a spoon.
3. Dice the flesh into small cubes.
4. Halve the onion and peel it.
5. Finely chop the onion.
6. Peel the garlic.
7. Finely chop the garlic as well.
8. Heat the oil in a pot over high heat.
9. Sauté the ground meat for about three minutes.
10. Add the onion, garlic, and pumpkin.
11. Sauté the vegetables for another three minutes.
12. Stir in the tomato paste.
13. Sauté the paste briefly.
14. Season with thyme, salt, pepper, and sugar.
15. Deglaze with red wine.
16. Let the wine reduce briefly.
17. Add the chopped tomatoes.
18. Simmer the sauce for about 15 minutes.
19. Melt the butter in a pot over medium heat.
20. Add the flour and sauté it briefly.
21. Deglaze with milk and broth.
22. Stir regularly while the sauce simmers.
23. Let the sauce cook for about 10 minutes.
24. Season the sauce with salt and pepper.
25. Preheat the oven to 180 degrees Celsius with top and bottom heat.
26. Spread a thin layer of béchamel sauce in the baking dish.
27. Place three lasagna sheets on top.
28. Add a few tablespoons of the pumpkin Bolognese.
29. Repeat the layering process with the remaining ingredients.
30. Finish the lasagna with a layer of Bolognese.
31. Sprinkle Parmesan on top.
32. Bake the lasagna for about 45 minutes until golden brown.
33. Wash the basil.
34. Shake it dry.
35. Pluck the leaves from the stems.
36. Remove the lasagna from the oven.
37. Serve it with fresh basil, if desired.

Nutrition per serving

kcal: 620
Protein: 40 g · Fett/Fat: 30 g · Carbs: 50 g