Lasagna with pumpkin and minced meat

Votes: 4

Photo of the dish: Ngoc Minh Ngo

Time: 1 hour 25 minutes
Complexity: easily
Servings: 8

Robert Irvine's hearty lasagna is a complete meal in one dish, seemingly so easy to prepare. Each layer is filled with tomato sauce with ground beef and red wine, pumpkin puree, a creamy mixture of ricotta and mozzarella, fresh zucchini, and thin crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup pumpkin puree
500 g of minced pork with Italian seasonings
1 pack (450 g) lasagna sheets
1 medium onion, chopped
4-6 chopped garlic cloves
1/2 cup red wine
1 can (800 g) of tomato sauce
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/2 tsp dried oregano
Coarse salt and freshly ground pepper
1.5 tbsp extra-virgin olive oil
1 egg category CO
2.5 tbsp. ricotta cheese
2 tbsp. grated mozzarella cheese
1/2 tbsp. grated pecorino romano cheese
1 large zucchini, thinly sliced

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat the oven to 180°C. Place the puree in a fine-mesh sieve over a bowl. Let it sit for a while (while you prepare the sauce) to allow excess liquid to drain.
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and sauté until translucent, 6-7 minutes. Add the garlic and cook until fragrant, another 2 minutes. Add the ground beef and cook, breaking up any lumps with a wooden spoon. Pour in the wine and simmer until reduced by half.

Add the tomato sauce and herbs and bring the mixture to a simmer over medium-low heat. Season with salt and pepper, cover, and reduce the heat to low. Simmer the meat sauce for 15 minutes, stirring occasionally.

Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions. Drain and toss the pasta with the remaining 1/2 tablespoon olive oil.
In a bowl, combine the strained pumpkin puree with the eggs, season with salt and pepper. In a separate bowl, combine the ricotta, 1 cup of mozzarella, and Romano cheese.
Assemble the lasagna in a 23x33 cm baking dish: Start with a layer of meat sauce, then lay out the pastry sheets. Spread half the pumpkin filling evenly over the top, then half the zucchini. Top with half the cheese mixture and drizzle with the sauce. Repeat the layers, finishing with pastry sheets and sauce.

Sprinkle with the remaining 1 cup mozzarella cheese. Bake the lasagna, uncovered, for 35-40 minutes, or until the sauce begins to simmer. Let cool for 15 minutes before slicing.

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