Ingredients|
| 250g lasagna sheets |
| ½ pumpkin, sliced (steamed) |
| ¼ cup parmesan cheese grated |
|
|
| Meat Sauce |
| 3 tbsp extra virgin olive oil |
| 1 brown onion, finely diced |
| 2 cloves garlic diced |
| 1 carrot, finely diced |
| 250g beef mince |
| 250g pork mince |
| ½ cup white wine (optional) |
| 2 cans tinned tomatoes |
| salt, to taste |
| ground black pepper, to taste |
| 2 tbsp brown sugar |
|
|
| Béchamel Sauce |
| 2 tbsp butter |
| 2 tbsp plain flour |
| 2 cups milk |
| 250g parmesan/cheddar cheese, grated |
|
|
| SERVES: 6 |
|
Method|
| Preheat the oven to 190°C. |
|
|
| To make the sauce; heat oil in a large pot. Add the onions, garlic and carrots and cook off for a few minutes to gain a little colour, on a medium - high heat. Once the mixture has gained a light golden colour, add the minces and brown off. |
|
|
| Once browned, deglaze the pan with the white wine. Add the tomatoes and begin to cook on a low - medium heat. Season with salt, pepper and sugar and let it bubble away for an hour. |
|
|
| In the meantime, to make the béchamel sauce, heat a small pan and add the butter and flour. Continuously whisk the flour until it has bubbled and cooked out, then slowly add the milk whilst whisking. Add the nutmeg (optional) and season with salt and pepper. Continue to whisk until the mixture has thickened. Add parmesan or cheddar cheese, stir until melted. |
|
|
| To assemble: place a layer of pumpkin on the bottom of the tray, then cover with a layer of sauce. Then layer the lasagna sheets to cover the whole tray. Add more pumpkin, sauce, then a layer of béchamel, and the grated cheeses. Repeat until the tray is full. Finish with a béchamel and cheese layer. |
|
|
| Cover with foil and cook for 45 minutes in the oven, or until lasagna sheets have cooked. |
|