Pumpkin Lasagne

I am always looking for new ways to get vegetables into the kids, lasagne is one of their favourite dishes so it makes sense to sneak some extra vegetables into.

I used a butternut pumpkin for this recipe but any other kind of pumpkin will work just as well.

This is great as a make then freeze meal, just give it some extra time in the oven at a lower heat when you reheat it.

pumpkin lasagne

Pumpkin Lasagne

Ingredients

pumpkin lasagne ingredients

2tbls oil

1 onion, chopped

3 cloves garlic, minced

1/2tsp. cinnamon

1tsp. cumin

1tsp. chilli flakes

1tsp. oregano

500g beef mince

400 g can chopped tomatoes

500g chopped pumpkin

250g mushrooms

250g mozzarella cheese

4 large carrots, cut into thin ribbons

Instructions

Preheat oven to 200 degrees C/ 400 degrees F.

In a large pan heat oil over a medium heat, cook the onion until soft.

Add the garlic, oregano, cumin, chilli flakes, oregano and cinnamon, cook for a few minutes.

Add the beef mince to the pan with the onion and cook until browned.

Add the tomatoes, pumpkin, and mushrooms to the pan and simmer until the pumpkin is tender.

Layer the meat mixture into a deep baking dish.

Add a layer of carrot ribbons on top of the meat and sprinkle with some mozzarella. 

Add another layer of carrot ribbons on top of the cheese and repeat the meat, carrot and cheese layer until you have no meat left, top the dish with a final layer of carrot and cheese.

Bake for 25 minutes or until golden.

Goes well with a green salad topped with chopped red chilli, and chopped oregano.

hot portion of pumpkin lasagne ready to eat