Pumpkin Lasagne

Pumpkin Lasagne

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In this lasagne, in addition to traditional ingredients, pumpkin puree is added. It creates a very gentle and unique flavour.


Serves: 12 

  • Meat Sauce
  • 1 onion
  • 5 cloves garlic
  • 1 tablespoon vegetable oil
  • 500g mince
  • 1/2 tablespoon Italian seasoning
  • salt and pepper, to taste
  • 1/4 teaspoon red pepper, or paprika
  • Pasta Sauce
  • 700g tomato pasta sauce
  • 1 cup red wine
  • 1/2 tablespoon Italian seasoning
  • Cottage Cheese Sauce
  • 400g ricotta or cottage cheese
  • 1 cups grated mozzarella cheese
  • 1 cup grated cheese, such as cheddar
  • 2 eggs
  • 1 1/2 cups pumpkin puree ready
  • 250g lasagna sheets
  • fresh parsley, optional
  • 1 cups grated mozzarella cheese

Preparation:1hour  ›  Cook:30min  ›  Extra time:15min resting  ›  Ready in:1hour45min 

  1. Meat Sauce: Dice the onion and garlic then saute in olive oil until tender. Add the mince, Italian seasoning, salt and pepper then cook while stirring to break up the mince. Remove from heat. (In addition you can add 150g of grated zucchini or pumpkin.
  2. Pasta Sauce: In a small saucepan over low heat bring to a boil the tomato sauce and wine. Add the Italian seasoning (or oregano and basil, to taste). Sauce simmer on low heat for 15 minutes.
  3. Pumpkin Cheese Sauce: Mix cottage cheese, grated mozzarella cheese, other cheese, eggs, pumpkin puree, salt and pepper to taste.
  4. To Assemble: Preheat oven to 180 degrees C. Boil the sheets of lasagna.
  5. At the bottom of a dish add a bit of pasta sauce, then 3-4 sheets of lasagne, pasta sauce, half of the meat sauce, half of the pumpkin cheese sauce, repeat again. Final layer after the lasagne sheet is the remains of the pasta sauce then sprinkle the grated mozzarella.
  6. Bake in the oven for 30 minutes, until the cheese on top is a beautiful golden brown. Be sure to let it stand for 15-20 minutes before you cut.

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