Summary

Ingredients

• 250 g minced meat
• 1 can tomato (s) (pizza tomato)
• 1 small carrot (s), finely diced
• 1 onion (s), finely diced
• Basil, chopped
• Oregano, chopped
• Thyme, chopped
• Rosemary, chopped
• salt and pepper
• 300 ml milk
• 50 g cream cheese, low-fat
• 1 small pumpkin (se)
• coriander
• Chilli pepper (s), dried
• 12 lasagne plate (s)
• Cheese for gratinating (e.g. Gouda)
• Flour or sauce thickener to thicken

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Instructions

1. Fry the onion and minced meat in a little oil, add the carrots and tomatoes, season with salt, pepper and the herbs and simmer for about 20 minutes.
2. Remove the seeds from the pumpkin and cut into wedges. Let the oil get hot in a pan, add the pumpkin and sprinkle with salt, coriander and the dried chilli and fry over medium heat until the pumpkin is tender.
3. For the white sauce, bring the milk to the boil, stir in the cream cheese, season with salt and pepper and thicken with flour or a light sauce thickener.
4. Cover the bottom of a baking dish (as square as possible) with a little minced meat sauce and place the lasagne sheets on top. Put some of the pumpkin wedges on the lasagna sheets, pour a little white sauce over them, then again lasagna sheets and minced meat sauce and again lasagna with pumpkin wedges and white sauce, etc. As the last layer, cover the lasagna sheets with the remaining white sauce, sprinkle with cheese and leave for approx. Bake in the oven for 30 - 35 minutes at 200 ° C.