It is best to halve the butternut squash first and then halve the halves again. The lower part contains the seeds, which you can remove with a spoon. Important: peel generously, because the peel is hard and it is a bit fibrous directly under the peel.
Cut the butternut squash into slices as thinly as possible. How many slices you need depends on the size of the pumpkin and the baking dish. I cut half a butternut squash into slices for about 3 servings. This corresponds to 3 layers of lasagne made from pumpkin. My baking dish was 33 x 20 cm and 6 cm high.
For the filling, sauté the onion. Add the minced meat and sweat until it becomes nice and crumbly and is well done. In the meantime, cut the carrots into fine pieces. I just rasped them. Add the tomatoes and 1 - 2 tablespoons of tomato paste. Season nicely and strongly.
Then cover the bottom of a baking dish with a layer of pumpkin slices, sprinkle with 1 - 2 scoops of sauce and another layer of pumpkin slices and again 1 - 2 scoops of sauce and some goat cheese. I had greased the bottom of the baking dish with pumpkin seed oil, of course normal oil is also possible.
The consistency should be creamy, but not so compact and not too soupy, because otherwise the lasagna will float at the end and the bite will be flat. If it is too runny, add a little tomato paste or, alternatively, let it simmer a little. If too compact, add a little liquid. Finally, add the rest of the grated cheese.
Then bake in the oven for a good 40 minutes at 180 - 200 ° C top / bottom heat. The top layer of pumpkin can dry out in the oven, it will be crispy, but won`t burn or something. Test with a fork whether the pumpkin slices are soft, if not, let them cook a little longer.
The butternut cannot be replaced with a Hokkaido, because the Hokkaido is more like puree when cooked and the consistency is then more of a porridge.
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