Preparation time: 45min + 50min cooking time
Serves: around 6
Ingredients:
1/4 Kent pumpkin, sliced into thin and flat pieces
1 tablespoon canola oil
Meat and vegetable-base
1 tablespoon canola oil
180g minced beef
2 garlic, crushed
1/2 zucchini, julienned
1 medium eggplant, diced
1 medium onion, diced
400g canned diced tomato
Béchamel sauce
30g butter
2 tablespoon plain flour
2 cups low-fat milk
1/2 cup pizza blend cheese
4 instant lasagna sheets
1/2 cup pizza blend cheese
Method:
1) Pre-heat oven to 170oC
2) Heat canola oil up in a frying pan over high heat and fry the pumpkin until softened and slightly browned
To make meat and vegetable-base:
3) Heat canola oil up in another frying pan over high heat and fry garlic until aromatic
4) Add in minced beef and fry until browned
5) Add zucchini, eggplant and onion and fry until eggplant is cooked
6) Add in tomato and let it simmer for 10 minutes
To make Béchamel sauce:
7) Heat butter in a saucepan over medium heat
8) When butter starts to foam, add in flour and stir to form roux
9) Remove saucepan from heat and gradually stir in milk, stirring frequently to prevent formation of lumps
10) Reheat the milk mixture until slightly thickened
11) Remove saucepan from heat and add in cheese
Assembling and cooking the lasagna:
12) Lay the pumpkin on the base of the casserole, followed by the meat and vegetable-base, then by 2 sheets of lasagna, pour half of the Béchamel sauce over it
13) Repeat step 11 for another layer
14) Top the lasagna with the remaining cheese
15) Place the casserole into the oven for 40min, and let it stand for 10min more after cooking
Making this can be quite time consuming, but I guess it would be worthwhile! Anyway, if you have noticed, I didn't add any salt to the dish, but if you like to add salt, you can add while cooking the meat and vegetable-base! Have fun in the kitchen!
erny.
