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Photo of Beef and pumpkin lasagne by WW

Beef and pumpkin lasagne

7
5
5
SmartPoints® value per serving
Total Time
2 hr
Prep
20 min
Cook
1 hr 40 min
Serves
4
Difficulty
Moderate

Ingredients

Extra lean beef mince

250 g

Turkey breast mince

250 g

Red onion

1 medium, finely chopped

Celery

2 individual, sticks, finely chopped

Carrot(s)

2 medium, finely chopped

Garlic

3 clove(s), crushed

Dried herbs

1½ tbs, mixed variety

Dry lentils

50 g, red variety

Canned diced tomatoes

800 g, (2 x 400g cans)

Beef stock cube

1 individual, to make 400ml of stock

Plain flour

25 g

Skim milk

400 ml

Grated parmesan cheese

½ cup(s), (40g)

Ground nutmeg

½ tsp

Pumpkin, butternut, raw

700 g, peeled, cut into 3.5mm thin slices (see tip)

Oil spray

2 x 3 second spray(s)

Instructions

  1. Lightly spray a large, deep non-stick frying pan with oil and heat over high heat. Brown mince in batches, remove from pan and set aside. Reduce heat to medium, lightly spray pan again with oil and cook onion, celery, carrot and garlic for 10-15 minutes, or until softened, adding 1 cup (250ml) cold water to pan to prevent vegetables sticking.
  2. Return browned mince to pan along with dried herbs, lentils, tomatoes and stock. Bring to simmer then cook, uncovered, for 30 minutes until sauce has thickened. Season with salt and pepper.
  3. For white sauce, place flour in a large jug and gradually whisk in milk until smooth. Pour into a medium saucepan and cook, whisking over medium heat until sauce boils and thickens. Remove from heat, whisk in half the cheese and season with salt and pepper. Stir in nutmeg and set aside.
  4. Preheat oven to 200°C. To assemble lasagne, spoon one-quarter of meat sauce over base of a 33cm x 24cm baking dish, then cover with one quarter of pumpkin slices in a single layer. Top with one-third of remaining meat sauce, followed by another quarter of remaining pumpkin slices. Continue layering with half the remaining meat sauce, one-quarter of remaining pumpkin slices, then a final layer of meat sauce and remaining pumpkin slices. Pour over white sauce and scatter over remaining parmesan. Season and bake for 45-50 minutes, or until golden and bubbling and pumpkin is tender when tested with the tip of a small sharp knife.
  5. Stand 10 minutes, then slice to serve.

Notes

Tip: you will need about 500g thinly sliced pumpkin for this recipe. SERVING SUGGESTION: Add a leafy green salad, to serve. VARIATION: Swap half the pumpkin for grilled zucchini or eggplant (sliced lengthways).

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