Pumpkin Lasagna

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 Carrot
• 1 tbsp Olive Oil
• 300 g mixed ground meat
• 1 tbsp Tomato Paste
• 50 ml red wine
• 300 g peeled canned tomatoes
• Salt
• ground pepper (from grinder)
• 20 g butter
• 1 tbsp flour
• 300 ml milk
• white pepper
• freshly grated nutmeg
• 500 g pumpkin flesh (e.g., Hokkaido)
• 50 g grated Parmesan
• 1 tbsp Olive Oil

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Wash, peel, and finely dice the carrot. Sauté onions and garlic in hot oil until translucent. Add ground meat and brown until crumbly. Briefly cook carrot cubes, stir in tomato paste, deglaze with red wine, then add tomatoes. Simmer gently for about 15 minutes, seasoning with salt and pepper.

2. 2.

   For the béchamel sauce melt butter in a small pot. Whisk in flour, then gradually pour in milk while stirring. Let thicken for a few minutes, seasoning with salt, white pepper, and nutmeg.

3. 3.

   Wash pumpkin, cut off stem, quarter lengthwise. Remove seeds and slice or finely dice pumpkin pieces along the length.

4. 4.

   Preheat oven to 200°C (400°F) with fan and top heat.

5. 5.

   On four small baking dishes (~10 cm diameter), spread half of the béchamel. Layer pumpkin slices, then spoon meat sauce over them. Top with remaining béchamel and sprinkle Parmesan. Place remaining pumpkin slices on top, season with salt and pepper, drizzle olive oil.

6. 6.

   Bake for about 30 minutes; cover with foil if browning too quickly.