Hearty Pumpkin Lasagna
Casserole
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Cook Time
2 h 45 min
Servings
6
Difficulty
Medium
Prep Time
105 Min
This Thermomix® recipe for Hearty Pumpkin Lasagna is ready in 2 h 45 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This pumpkin lasagna is a wonderfully hearty dish that tastes especially good in the colder months. I like to make it in the fall when the pumpkin is fresh from the field. The combination of sweet pumpkin, spicy ground meat and creamy béchamel sauce is simply unbeatable. The slightly more liquid sauce ensures that the lasagna sheets are cooked perfectly. A great dish for the whole family that can also be prepared well in advance. If you like, you can add some fresh sage.
Ingredients (21 ingredients)
-
500 g Pumpkin (e.g. Hokkaido)
-
1 piece Onion, large
-
2 clove Garlic
-
2 tbsp Oil
-
500 g Mixed ground meat
-
2 tbsp Tomato paste
-
300 ml Vegetable broth
-
850 ml Tomatoes, canned
-
1.5 tsp Italian herbs
-
to taste Salt
-
to taste Pepper
-
to taste Sugar
-
3 tbsp Butter
-
3 tbsp Flour
-
500 ml Milk
-
500 ml Vegetable broth
-
to taste Salt
-
to taste Pepper
-
to taste Nutmeg
-
20 piece Lasagna sheets (approx. 15 x 9 cm)
-
150 g Grated Gouda cheese
Preparation (10 steps)
Prepare pumpkin, onion and garlic
Wash 500 g pumpkin (e.g. Hokkaido), remove seeds, peel if necessary and cut into cubes. Peel 1 large onion and quarter. Peel 2 cloves of garlic.
Chop onion and garlic
Place the quartered onion and garlic cloves in the mixing bowl and chop for 3 sec./speed 5. Push down with the spatula.
Sauté ground meat
Add 2 tbsp oil and 500 g mixed ground meat to the mixing bowl and sauté for 10 min./Varoma/speed 1 without the measuring cup. Use the spatula to chop the ground meat a little.
Add pumpkin and tomato paste
Add the diced pumpkin pieces and 2 tbsp tomato paste and sauté for 3 min./Varoma/speed 1 with the measuring cup.
Simmer sauce
Add 300 ml vegetable broth, 1 can (à 850 ml) tomatoes, 1-2 tsp Italian herbs, salt, pepper and sugar. Simmer for 15 min./100°C/speed 1 in reverse with the measuring cup.
Prepare béchamel sauce
For the béchamel sauce, add 3 tbsp butter to the mixing bowl and melt for 3 min./100°C/speed 1.
Make a roux
Add 3 tbsp flour and sauté for 3 min./100°C/speed 2.
Finish béchamel sauce
Add 500 ml milk and 500 ml vegetable broth and cook for 8 min./90°C/speed 3 with the measuring cup. Season with salt, pepper and nutmeg.
Layer lasagna
Grease a large casserole dish (approx. 30 x 20 x 5 cm). Spread some béchamel sauce thinly on the bottom of the dish. Place 4 lasagna sheets on top. Spread approx. 1/4 of the ground meat sauce on top. Add some béchamel sauce again and cover with 4 lasagna sheets. Repeat the process with 3 more layers of pasta. Spread the remaining béchamel sauce on the last layer of pasta.
Spread cheese and bake
Spread 150 g grated Gouda cheese on the lasagna. Bake in a preheated oven (top/bottom heat: 180°C/ convection: 160 °C) for approx. 1 hour until golden brown.
Finished cooking? Great! 🎉
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Created by
Julia Krause
8
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Milk
- Celery
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