Servings Prep Time
10serves 20minutes
Cook Time
Servings Prep Time
10serves 20minutes
Cook Time
Bechamel Sauce
  1. Preheat the oven to 180C
  2. Slice the pumpkin into thin slices. You will need enough to do 2 layers of lasagne (25x35cm tray)
  3. Cover the pumpkin in a generous amount of butter
  4. Lightly cover the slices with 1 clove of crushed garlic, salt and pepper
  5. Put the pumpkin into the oven and cook until soft (but not so that the slices are mushy)
  6. Turn a fry pan onto medium heat and melt a large nob of butter
  7. Dice the onion and then sauté in the pan
  8. Add 3 cloves of crushed garlic and mix together
  9. Add the mince and cook completely through (i.e. until completely brown)
  10. Thinly slice the mushrooms and add to the frypan
  11. Add the tomato paste and mix thoroughly through
  12. Add the cream (more or less to taste)
  13. Season the mixture with salt and pepper
  14. Grease the bottom of a baking tray with butter (I use a 25x35cm glass baking tray)
  15. Take the pumpkin out of the oven and line the bottom of the tray with enough pumpkin to completely cover it
  16. Spoon half the mince mixture over the pumpkin
  17. Put the second layer of pumpkin over the mince
  18. Cover with the remaining mince mixture
  19. Cover the mince mixture with the béchamel sauce
  20. Generously cover the lasagne with grated cheese (you can use a cheese mixture for extra deliciousness – mozzarella, parmesan and cheddar)
  21. Put into the oven and cook until the cheese is golden brown
For the Bechamel Sauce
  1. 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.
  2. Add the milk a little at a time, mixing completely in before adding more.
  3. Season with salt and pepper.
Recipe Notes

Serve with seasonal veggies or a salad