Summary

Ingredients

• 300 g minced beef
• 0.5 ½ pumpkin (se)
• 1 onion (s)
• 2 teaspoons vegetable stock, instant
• 1 teaspoon, sprinkled paprika, hot pink
• Curry powder
• 0.5 ½ bunch herbs, for example oregano, thyme, parsley
• pepper
• 2 teaspoons ajvar
• 100 ml milk
• 1 clove garlic
• 1 carrot (s)
• 1 packet tomato (s), happened
• 1 packet cheese, grated
• 1 pack lasagne platter (s)
• 1 glass water
• 150 g sour cream or cream

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Instructions

1. Fry the minced meat with a little oil over high heat so that the meat does not draw water and toasty aromas develop. Dice the onions and the clove of garlic and fry until translucent. Cut the carrot into small pieces and add. Deglaze everything with a glass of water and add the vegetable stock. Add the tomatoes.
2. Core the Hokkaido and cut into bite-sized pieces. You can also cut them very small so that they almost boil over. Otherwise you have a few pieces in the sauce if you like that. Then simply add the pumpkin diced.
3. Let the sauce simmer over low heat for at least 20 minutes until it is nice and thick. Then add a little milk if leftover.
4. Finally, season with ajvar, paprika, curry, pepper and the herbs. Add sour cream or cream. That rounds off the taste again.
5. Put the pumpkin-mince sauce and lasagna plates alternately in a baking dish. Put some cheese in between. Start and stop with sauce. Sprinkle with cheese and cover and place in the preheated oven at 200 ° C for about 40 minutes until the cheese has melted. To make the cheese brown, remove the lid in the last 15 minutes.
6. Tip:
7. You can also use pork or mixed mince, replace instant stock and water with vegetable stock.