Pumpkin and Minced Meat Lasagna

Pumpkin will make you lasagna a lot more fruity and fluffy! It will make all your loved ones wonder what you used for this special dish!


  • 500 gr pumpkin peeled and cubed
  • 4 onions cut in small cubes
  • 300 gr gruyere cheese (grated)
  • 1 egg
  • 400 gr minced meat
  • 300 gr tomatoes (cut in small cubes)
  • 1 garlic clove smashed
  • 2 red peppers sliced
  • 1/2 tablespoon smoked paprika
  • 1/2 tablespoon curry
  • Salt to taste
  • Freshly ground pepper
  • lasagna pasta (around 12 pieces)
  • Extra virgin olive oil to saute
  • Butter to cover the pan


  • Put the pumpkin in a pot filled with salted water and let it boil until soft and tender.
  • When ready remove from fire and transfer the pumpkin in a bowl. Use a blender to turn it to pumpkin puree.
  • We use 2 different pans, one for the pumpkin and one for the minced meat filling.
  • Start with the meat: Saute 2 onions (cubed) in extra virgin olive oil.
  • When they get a nice gold color add the meat and then the tomatoes.
  • Add garlic, salt, pepper, paprika and curry and let it shimmer until it gets a nice homogeneous texture (about 40 minutes)
  • When ready remove from fire and add the sliced peppers.
  • In the meantime in the other pan: Saute 2 onions (cubed) in extra virgin olive oil.
  • Add the pumpkin puree and stir.
  • Add the grated cheese, one egg and stir until the mixture is completely homogeneous.
  • To set the pasta, cover one pan with butter.
  • Add one layer of lasagna pasta, then one layer of pumpkin filling, one layer of pasta and then one layer of minced meat filling.
  • Do this until you get to the top of the pan or you get out of ingredients.
  • Bake in well preheated oven at 180°C for 30 minutes.
  • Tip: 10 minutes before it's ready, cover the top with grated Gruyere cheese and let it melt until crispy.

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