Beef And Pumpkin Lasagna Recipe

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Norma Published: January 4, 2021 Modified: June 1, 2021

How To Make Beef And Pumpkin Lasagna

Fresh pumpkin slices are layered with pasta, ground beef, bechamel sauce, cheese and herbs to make this rich and creamy beef and pumpkin lasagna.

Preparation: 20 minutes
Cooking: 1 hour
Total: 1 hour 20 minutes

Serves:

Ingredients

For Lasagna:

  • 1tbspolive oil
  • 3garlic cloves,minced
  • 1onion,roughly chopped
  • 1carrot,diced
  • 1red capsicum,diced
  • 2lbslean ground beef
  • ¼cupfreshly chopped parsley
  • 24ozPassata
  • 1tbsptomato paste
  • 1tspsugar
  • 1tbspVegeta,or any other vegetable stock powder
  • 4cupspumpkin,peeled, deseeded and finely sliced, ½ cm – ⅛-inch slices
  • 6lasagna sheets,whole meal/spelt or whole grain lasagna sheets
  • 1cupricotta cheese,fat free
  • 4cupslight mozzarella cheese,grated

For Béchamel:

  • 4tbsplight/reduced-fat butter,or margarine
  • 3tbspflour,whole wheat/whole meal or light spelt
  • 2cupsskim milk,or almond milk
  • pinch of salt

Instructions

Lasagna:

  1. Preheat the oven to 390 degrees F. Heat the oil in a large-sized pan over medium heat. Add the onion and garlic and pan fry for about 1 to 2 minutes or until onion is transparent.

  2. Add the carrots and capsicums/peppers, pan frying until soft; add the beef, and cook stirring while breaking up the meat until browned.

  3. Stir through parsley, Passata, tomato paste, sugar and stock powder. Season with salt to taste; remove from heat and set aside.

Béchamel:

  1. Melt the butter in a medium sized saucepan on low heat. Add the flour and whisk it the butter until lump free and smooth.

  2. Add a small amount of milk at a time (about ¼ cup each time), whisking until smooth and combined between each interval. (Add ¼ cup more than the suggested 2 cups to reach desired consistency if needed). Stir through salt to taste.

Assemble:

  1. Spray a large oven proof baking dish with nonstick spray and wipe excess over with a paper towel.

  2. Spoon about 1½ cups of the beef sauce around the base of the pan.

  3. Layer with 3 sheets on top and about 1½ cups of meat sauce over the sheets. Arrange pumpkin slices over the meat sauce; spoon half the ricotta evenly over the sauce and half the mozzarella cheese.

  4. Repeat to create another layer with the 3 remaining lasagna sheets; the remaining sauce; remaining pumpkin slices and ricotta. Spoon the Béchamel over the ricotta and top with the mozzarella cheese.

  5. Cover with foil and bake for 40 minutes. Remove foil and change the oven setting to grill/broil on medium heat to brown the top. Remove from oven and let stand for 10 to 15 minutes before slicing and serving.

Nutrition

  • Calories: 818.38kcal
  • Fat: 59.25g
  • Saturated Fat: 31.48g
  • Trans Fat: 1.40g
  • Monounsaturated Fat: 20.52g
  • Polyunsaturated Fat: 1.99g
  • Carbohydrates: 22.47g
  • Fiber: 2.62g
  • Sugar: 11.16g
  • Protein: 49.85g
  • Cholesterol: 203.08mg
  • Sodium: 1104.86mg
  • Calcium: 888.82mg
  • Potassium: 1091.48mg
  • Iron: 4.39mg
  • Vitamin A: 708.00µg
  • Vitamin C: 34.43mg
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