Pumpkin-Meat Lasagna

Ingredients

• 600 g Hokkaido pumpkin flesh
• 200 g zucchini
• 2 Tomatoes
• 2 onions
• 1 Garlic clove
• 2 tbsp olive oil
• 350 g ground beef
• 2 tbsp Tomato paste
• 200 ml beef broth
• Salt
• Pepper
• 1 tsp dried thyme
• 1 tsp Dried oregano
• a pinch cinnamon
• 2 tbsp butter
• 2 tbsp Whole wheat flour
• 400 ml milk (3.5% fat)
• nutmeg
• 300 g whole wheat lasagna sheets
• 100 g Emmental cheese

Instructions

1. 1.

   Wash the pumpkin and dice it into small cubes. Wash, trim, and dice the zucchini. Wash the tomatoes, halve them, remove stems, and chop finely. Peel and finely dice the onions and garlic.

2. 2.

   Heat olive oil in a pan. Add onions and ground beef and sauté for 8–10 minutes over high heat. Add garlic and tomato paste and cook briefly, then add pumpkin, zucchini cubes, and tomatoes. Pour in broth. Season with salt, pepper, thyme, oregano, and cinnamon. Simmer for about 5–8 minutes over low heat.

3. 3.

   For the béchamel sauce melt butter in a small pot over low heat. Stir in flour. Gradually whisk in milk until smooth. Bring to a boil and simmer for 2–3 minutes while stirring constantly. Season with salt, pepper, and freshly grated nutmeg.

4. 4.

   Add a layer of béchamel sauce to a baking dish and lay lasagna sheets on top. Spread about one‑third of the vegetable‑meat mixture over the sheets and drizzle more béchamel sauce. Continue layering sheets, mixture, and sauce until all ingredients are used, finishing with a layer of sheets and remaining béchamel.

5. 5.

   Grate cheese and sprinkle it over the lasagna. Bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for about 45 minutes until golden brown. Remove and serve warm.