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Beef And Pumpkin Lasagna
Pumpkin slices throughout the layers give this lasagna an extra sweet and creamy pumpkin flavour, topped with an easy béchamel sauce.
Prep Time
20 mins
Cook Time
20 mins
Rest
10 mins
Total Time
1 hr 10 mins
Servings: 9
Calories: 560 kcal
Course:
Main Course
Cuisine:
Italian
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
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.
Cup of Yum
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
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
% 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.