Equipment
- Frying pan
- Baking dish
Ingredients
- 1 Hokkaido pumpkin
- 12 lasagne sheets
- 600 g mozzarella for pizza, firm, in a block
For the minced meat sauce
- 4 slices bacon
- 4 tbsp olive oil
- ½ onion finely chopped
- 2 cloves of garlic
- 500 g minced beef or mixed
- 600 g canned tomatoes
- 250 ml red wine
- Olive oil
- Salt & pepper
- Chilli powder optional
- 1 tsp thyme
- 1 tsp rosemary
- 1 pinch of cinnamon
For the white sauce
- 400 g crème fraîche
- 2 anchovy fillets
- Milk to taste
Instructions
- Preheat the oven to 180 °C (375° F / 160 °C fan forced oven) and line a baking tray with baking paper.
- Peel and core the pumpkin and cut into slices. Then place the slices on the baking tray and brush well with olive oil. Season with salt, pepper and chilli powder as needed.
- Roast in the oven for about 20 minutes.
- In the meantime, cut the bacon into thin strips and fry in a hot pan. Wash the courgettes and chop them as small as you like. Peel and then finely chop the garlic and onion.
- Add both to the bacon in the pan and sauté. Then add the herbs, cinnamon, courgette cubes and the minced meat. Mix everything well, sauté and then add the tomato pieces and the wine.
- Bring everything to the boil, then reduce the heat and simmer gently for about 45 minutes.
- Mix the anchovies with the crème fraîche and season with salt and pepper to taste. Dilute with a little milk.
- Now brush an ovenproof casserole dish with oil and put a layer of lasagne sheets in first. Then spread the meat sauce over the lasagne sheets, add some white sauce and a layer of pumpkin slices. Then spread the mozzarella slices on top and put another layer of lasagne sheets on top.Repeat the process until there are no ingredients left. The final layer should be white sauce and mozzarella.
- Place the casserole dish in the oven for about 35 minutes and bake until the surface is golden brown.
Tried this recipe?Mention @mygoldenpearfood or tag #mygoldenpear!
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