Summary

Ingredients

• 1 large onion (s)
• 1 clove garlic
• 400 g minced beef
• 5 medium tomato (s)
• liter ⅛ red wine
• 1 point tomato puree
• some basil, as fresh as possible
• some oregano, as fresh as possible
• 1 pumpkin (butternut)
• 1 pack lasagne platter (s) (spelled lasagne platters)
• 1 scoop mozzarella (buffalo mozzarella)
• salt and pepper
• 1 pinch (s) sugar, possibly
• olive oil
• Oil (sunflower oil)

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Instructions

1. Dice the onion and garlic and sweat in a little olive oil until translucent. Add the minced meat and fry. Deglaze with the red wine and then add the tomatoes and tomato puree. Season with salt, pepper, oregano and basil (possibly a pinch of sugar) and simmer until the tomato sauce has reduced a little.
2. Cut the butternut squash, remove the seeds, peel and cut the meat into cubes. Sweat in a little sunflower oil (never olive oil, otherwise the pumpkin will be bitter) for about 5 minutes. Season with a little salt and pepper.
3. Now alternately layer the minced meat sauce, lasagne plates and pumpkin cubes in a baking dish. Sprinkle with mozzarella. Bake until golden yellow in the oven at 200 ° C for approx. 15 - 20 minutes.