Pumpkin Lasagna
- 20 g Pumpkin seeds
- 1 small bunch of soup green
- 500 g Pumpkin meat (e.g. B. yellow hundredweight)
- 1 onion
- 1 Garlic clove
- 2 EL clarified butter
- 500 g mixed minced meat
- 2 EL Tomato puree
- 1 pack ( 500 g) chunky tomatoes
- Salt
- pepper
- 50 g butter or margarine
- 50 g flour
- 400 ml Vegetable stock (instant)
- 350 ml Milk
-
grated nutmeg - 9 Lasagne plates
- 150 g Gouda cheese
- fat
105 minutes
light
- 1.
- Pumpkin seeds in a pan without Roast the fat, remove it and let it cool down. Clean and wash soup greens. Peel the carrots and celery and finely dice everything. Peel and finely dice pumpkin, onion and garlic. Heat the clarified butter in a saucepan and fry the mince until crumbly. Add soup greens, pumpkin, except for a few cubes for garnish, onion and garlic and sweat vigorously. Add tomato paste. Deglaze with chunky tomatoes. Bring to the boil and season with salt and pepper. Let the sauce simmer for about 10 minutes. Heat the fat in a saucepan. Dust with flour and sweat. Deglaze with stock and milk while stirring. Bring to the boil and simmer for 2-3 minutes. Season with salt, pepper and nutmeg. Grease an ovenproof dish (16 x 26 cm). Spread some bechamel on the floor. Place 3 lasagne sheets on top. Spread 1/3 of the minced meat on top and pour 1/3 of the bechamel on top. Proceed in this way until all the ingredients have been used. Rasp cheese. Spread the cheese evenly on the lasagna. Sprinkle with the remaining pumpkin cubes and seeds. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 40-45 minutes
- 2.
- For 6 people:
1 portion approx:
- 650 kcal
- 2730 kJ
- 37 g protein
- 39 g fat
- 34 g carbohydrates
Leave A Comment