Pumpkin Lasagne

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Roast pumpkin seeds in a pan without fat, remove and let cool. Clean and wash the soup greens. Peel carrots and celery and dice everything finely. Peel and finely dice pumpkin, onion and garlic. Heat clarified butter in a pot and fry the minced meat in it until crumbly. Soup greens, pumpkin, except for a few cubes for garnishing, add onion and garlic and fry vigorously.

2. 2

   Add tomato paste. Deglaze with chunky tomatoes. Boil up and season with salt and pepper. Let the sauce simmer open for about 10 minutes. Heat the fat in a pot. Dust with flour and sauté. While stirring, deglaze with broth and milk. Bring to the boil and simmer for 2-3 minutes. Season with salt, pepper and nutmeg. Grease an ovenproof dish (16 x 26 cm). Spread some béchamel on the bottom. Place 3 lasagne sheets on top.

3. 3

   While stirring, deglaze with broth and milk. Bring to the boil and simmer for 2-3 minutes. Season with salt, pepper and nutmeg. Grease an ovenproof dish (16 x 26 cm). Spread some béchamel on the bottom. Place 3 lasagne sheets on top. Spread 1/3 of the minced mass on top and pour 1/3 of the béchamel on top. Continue like this until all the ingredients are used up. Grate the cheese. Spread the cheese evenly on the lasagne. Sprinkle with remaining pumpkin cubes and seeds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes

4. 4

   Spread 1/3 of the minced mass on top and pour 1/3 of the béchamel on top. Continue like this until all the ingredients are used up. Grate the cheese. Spread the cheese evenly on the lasagne. Sprinkle with remaining pumpkin cubes and seeds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes

5. 5

   With 6 people:

Nutrition Facts

KCAL
650 kcal

CARBS
34 g

FATS
39 g

PROTEINS
37 g