Lasagne
Course
Main Course
Servings
Prep Time
10
serves
20
minutes
Cook Time
40
minutes
Servings
Prep Time
10
serves
20
minutes
Cook Time
40
minutes
Ingredients
1kg
grams
mince
4
cloves
garlic
crushed
1
small
Onion
150
g
tomato paste
(more or less to taste)
30
ml
cream
150
grams
cheese
grated
100
grams
Mushrooms
sliced
300
grams
pumpkin
sliced thinly (used as the pasta sheets)
Bechamel Sauce
2
tbsp
plain flour
2
tbsp
butter
1
tsp
rock salt
1
tsp
black pepper
1 1/3
cup
milk
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