Beef And Pumpkin Lasagna
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Prep Time
20 mins
-
Cook Time
20 mins
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Rest
10 mins
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Total Time
1 hr 10 mins
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Servings
9
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Calories
560 kcal
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Course
Main Course
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Cuisine
Italian
Beef And Pumpkin Lasagna
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Pumpkin slices throughout the layers give this lasagna an extra sweet and creamy pumpkin flavour, topped with an easy béchamel sauce.
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Ingredients
Lasagna:
- 1 tablespoon olive oil
- 3 cloves garlic, minced or 3 teaspoons minced garlic
- 1 large brown onion roughly chopped
- 1 large carrot diced
- 1 large red capsicum/bell pepper diced
- 2 lbs lean ground beef mince
- ¼ cup freshly chopped parsley
- 24 oz bottle of passata
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 tablespoon Vegeta or any other vegetable stock powder
- 4 cups pumpkin , peeled, deseeded and finely sliced (½ cm - ⅛-inch slices)
- 6 sheets wholemeal/spelt or whole grain lasagna sheets
- 1 cup fat free ricotta cheese
- 4 cups grated light Mozzarella
Béchamel:
- 4 tablespoons light/reduced fat butter of choice or margarine
- 3 tablespoons whole wheat/wholemeal flour or light spelt
- 2 cups skim milk or almond milk
- 1 pinch salt
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Instructions
Lasagna:
- Preheat the oven to 200C | 390F. Heat the oil in a large sized pan over medium heat. Add the onion and garlic and panfry until onion is transparent (1-2 minutes).
- Add the carrots and capsicums/peppers, pan frying until soft; add the beef, and cook stirring while breaking up the meat until browned. Stir through parsley, Passata, tomato paste, sugar and stock powder. Season with salt to taste; remove from heat and set aside.
Béchamel:
- Melt the butter in a medium sized saucepan on low heat. Add the flour and whisk the butter until lump free and smooth. Add a small amount of milk at a time (about ¼ cup each time), whisking until smooth and combined between each interval. (Add ¼ cup more than the suggested 2 cups to reach your desired consistency if you need too). Stir through salt to taste.
To assemble lasagna:
- Spray a large oven proof baking dish with nonstick spray and wipe excess over with a paper towel
- Spoon about 1 1/ 2 cups of the beef sauce around the base of the pan.
- Layer with 3 sheets on top and about 1½ cup of meat sauce over the sheets. Arrange pumpkin slices over the meat sauce; spoon half the ricotta evenly over the sauce and half the mozzarella cheese.
- Repeat to create another layer with the 3 remaining lasagna sheets; the remaining sauce; remaining pumpkin slices and ricotta. Spoon the Béchamel over the ricotta and top with the mozzarella cheese.
- Cover with foil and bake for 40 minutes. Remove foil and change the oven setting to grill/broil on medium heat to brown the top. Remove from oven and let stand for 10-15 minutes before slicing and serving.
Notes
- Serve with a side of Garlic Bread to mop up the sauce that's left over on the plate.
Nutrition Information
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Calories
560kcal
(28%)
Carbohydrates
38g
(13%)
Protein
42g
(84%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
124mg
(41%)
Sodium
822mg
(34%)
Potassium
1.139mg
(0%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
7.438IU
(0%)
Vitamin C
41mg
(46%)
Calcium
565mg
(57%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 38g | 13% |
| Protein | 42g | 84% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 822mg | 34% |
| Potassium | 1.139mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 7.438IU | 0% |
| Vitamin C | 41mg | 46% |
| Calcium | 565mg | 57% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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