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Beef and pumpkin lasagne
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Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
120 minutes
Ingredients:
  • 250g extra lean beef mince
  • 250g turkey breast mince
  • 1 medium red onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 medium carrots, finely chopped
  • 3 garlic cloves, crushed
  • 30.00 ml dried herbs
  • 50g dry red lentils
  • 800g canned diced tomatoes
  • 1 beef stock cube, to make 400ml of stock
  • 25g plain flour
  • 400ml skim milk
  • 40g parmesan cheese, grated
  • 1.25 gm ground nutmeg
  • 500g butternut pumpkin, peeled, cut into 3.5mm thin slices
  • oil spray
Instructions:
  • Spray a large, deep nonstick frying pan lightly with oil and place over high heat. Brown mince in batches, then set aside. Reduce heat to medium and spray pan with oil again. Cook onion, celery, carrot, and garlic until softened, adding 1 cup (250ml) cold water to prevent sticking.
  • Add the browned ground meat back to the pan, then mix in the dried herbs, lentils, tomatoes, and stock. Bring everything to a gentle simmer, cooking uncovered for about 30 minutes until the sauce thickens. Finally, season with salt and pepper to taste.
  • In a large jug, combine flour and milk, whisking until smooth. Transfer mixture to a medium saucepan and cook over medium heat until it comes to a boil, stirring continuously. Cook for 3 minutes until thickened, then add half the parmesan and whisk well. Remove from heat, season with salt and pepper, stir in nutmeg, and set aside.
  • 1. Preheat oven to 200°C. 2. Layer one-quarter of the meat sauce on the bottom of a 33cm x 24cm baking dish, followed by one-quarter of the pumpkin slices. 3. Alternate layers with one-third of the meat sauce, pumpkin slices until all used, finishing with a layer of white sauce and remaining parmesan. 4. Season, then bake for 45-50 minutes until golden and bubbling.
  • Allow the dish to cool slightly and then slice it before serving.

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