Recettes

(Recipe) Pumpkin Lasagne

11
Sep

As the first signs of autumn arrive and the days slowly become cooler, it’s time to bring those warm, comforting flavours back into the kitchen. Pumpkin is one of our favourite ingredients for this time of year: naturally sweet, beautifully creamy and perfect for hearty oven dishes.

This Pumpkin Lasagne combines a silky pumpkin sauce with seasoned beef, fresh tomatoes and layers of pasta, finished with a golden layer of melted cheese. A cosy and satisfying dinner to welcome the beginning of autumn.

(Recipe) Pumpkin Lasagne

Ingredients

2 large pumpkins
500 g ground beef
1 pack lasagne sheets
2 large vine tomatoes
200 ml tomato purée
2 onions
1 tsp dried thyme
100 g mature cheese, grated
Fresh rosemary
Garlic
Olive oil
Salt and freshly ground black pepper

Instructions

Cut the pumpkins in half and scoop out the seeds and stringy centre. Cut the pumpkin flesh into cubes.
Roughly chop the onions and garlic and remove the rosemary leaves from the sprigs. Add everything to a large saucepan together with the pumpkin and dried thyme. Pour in enough water to just cover the ingredients.
Bring to the boil and cook for about 20 minutes, or until the pumpkin is completely soft.
Meanwhile, heat a splash of olive oil in a frying pan. Add the ground beef and cook until nicely browned, breaking it apart as it cooks. Season with salt and pepper.
Dice the tomatoes and add them to the beef together with the tomato purée. Cook for another 5 minutes.
Preheat the oven to 200°C.
Drain the cooked pumpkin mixture well and blend with a hand blender until smooth and creamy.
Spoon a quarter of the pumpkin sauce into the bottom of a baking dish. Cover with a layer of lasagne sheets, followed by another layer of pumpkin sauce and half of the beef mixture. Repeat the layers, finishing with pumpkin sauce on top.
Sprinkle generously with the grated cheese and bake in the centre of the oven until the lasagne is cooked through and the cheese is bubbling and beautifully golden.
Finish with a little fresh rosemary and serve while warm.