| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
serves
|
Ingredients
Bechamel Sauce
- 2 tbsp plain flour
- 2 tbsp butter
- 1 tsp rock salt
- 1 tsp black pepper
- 1 1/3 cup milk
Ingredients
Bechamel Sauce
|
Instructions
- Preheat the oven to 180C
- Slice the pumpkin into thin slices. You will need enough to do 2 layers of lasagne (25x35cm tray)
- Cover the pumpkin in a generous amount of butter
- Lightly cover the slices with 1 clove of crushed garlic, salt and pepper
- Put the pumpkin into the oven and cook until soft (but not so that the slices are mushy)
- Turn a fry pan onto medium heat and melt a large nob of butter
- Dice the onion and then sauté in the pan
- Add 3 cloves of crushed garlic and mix together
- Add the mince and cook completely through (i.e. until completely brown)
- Thinly slice the mushrooms and add to the frypan
- Add the tomato paste and mix thoroughly through
- Add the cream (more or less to taste)
- Season the mixture with salt and pepper
- Grease the bottom of a baking tray with butter (I use a 25x35cm glass baking tray)
- Take the pumpkin out of the oven and line the bottom of the tray with enough pumpkin to completely cover it
- Spoon half the mince mixture over the pumpkin
- Put the second layer of pumpkin over the mince
- Cover with the remaining mince mixture
- Cover the mince mixture with the béchamel sauce
- Generously cover the lasagne with grated cheese (you can use a cheese mixture for extra deliciousness - mozzarella, parmesan and cheddar)
- Put into the oven and cook until the cheese is golden brown
For the Bechamel Sauce
- Put a pot on low-medium heat. Melt the butter then add the flour. Cook the mixture for 2 minutes being mindful of burning the flour.
- Add the milk a little at a time, mixing completely in before adding more.
- Season with salt and pepper.
Recipe Notes
Serve with seasonal veggies or a salad
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