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!
Ingredients
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- 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
Instructions
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- 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.
