Summary

Ingredients

• 150 g pasta
• 1 tablespoon butter, for the pumpkin
• 0.5 ½ small pumpkin (se)
• 2 onion (s), finely chopped
• 2 cloves garlic
• 350 g minced lamb
• 1 pinch clove powder
• 1 pinch fennel seeds, ground
• 1 pinch cinnamon powder
• Balsamic vinegar
• 1 tablespoon butter
• 1 tablespoon flour
• 125 ml milk
• 1 pinch nutmeg, grated
• 1 can tomato (s), peeled
• 100 g cheese, rated
• 1 egg (s)

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Instructions

1. Cook the pasta according to the instructions and let it cool down
2. Cut the peeled pumpkin into fine strips and sauté briefly in butter.
3. Mix the minced meat with the onions and all the spices, season with balsamic vinegar, pepper and salt.
4. Sweat the flour in butter, add the milk and simmer for about 3 minutes. Add the roughly divided tomatoes with the juice to the bechamel sauce. Season with nutmeg, pepper and salt. Stir half of the cheese and the beaten egg into the sauce, which is no longer boiling.
5. Grease a baking dish with fat and fill in layers with the minced meat and the pasta. At the top comes the pumpkin as a conclusion. Pour the sauce over it and spread the rest of the cheese on top.
6. Bake in the preheated oven for about 20 minutes at 180 °
7. A tomato salad goes well with it