Ground meat lasagna with pumpkin
Ground meat lasagna with pumpkin is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 20 pieces green lasagna sheets
- 3 tbsp sunflower oil
- 400 g mixed ground meat
- 2 onions
- 1 Garlic clove
- 2 tsp Tomato paste
- 100 ml dry red wine
- 150 g diced tomatoes (canned)
- 100 ml meat broth
- Salt
- Pepper (freshly ground)
- dried rosemary
- 150 g Carrots
- 300 g pumpkin flesh (e.g., Hokkaido)
- 250 ml sour cream
- 2 Eggs
- nutmeg
- 300 g ricotta
- 250 g shredded cheese
Instructions
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1.
Lay the lasagna sheets in a loaf pan or similar and cover with warm water to soak.
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2.
Heat the oil in a skillet, add the ground meat and cook until crumbly.
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3.
Peel and finely dice the onions and garlic, add them, sauté briefly, then stir in the tomato paste and roast for a moment. Add the red wine. Pour in the diced tomatoes and enough broth to make a "thick sauce." Simmer for about 25 minutes, adding more broth if needed. Season the sauce with salt, pepper, and rosemary.
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4.
Meanwhile peel the carrots and grate them together with the pumpkin into coarse strips.
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5.
Mix the pumpkin and carrot shreds into the meat sauce.
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6.
Whisk the sour cream with the eggs and season well with salt, pepper, and nutmeg.
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7.
Crumble the ricotta in a bowl.
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8.
Preheat the oven to 180 °C fan. Grease an angular baking dish about 30×15 cm.
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9.
For the first layer pour some of the meat sauce, drizzle with some sour cream mixture, sprinkle ricotta, then cover with lasagna sheets. Repeat two more layers. On the fourth and final layer spread only meat sauce over the sheets and top with shredded cheese. Bake the lasagna for 30‑40 minutes until golden brown.
