Pumpkin & Potato Easy Lasagna Recipe

Pumpkin and potato lasagne, so delicious!
Pumpkin and potato lasagne, so delicious! | Source

One way to cut down on wheat flour in one's diet is to include more vegetables in some pasta recipes. Vegetables like pumpkins, potatoes, zucchinis and eggplants make great substitutes because they are nutritious and enhances the flavours in the dishes. Lasagna is almost everyone's favorite dish, especially the children's. This lasagna recipe is a great way to make the children eat more veggies with no hassle because it calls for less quantity of pasta and is made up of layers of delicious meat sauce, pumpkin and potato topped with baked cheese.


Cooking the meat sauce
Cooking the meat sauce | Source
Mashed pumpkin and potato
Mashed pumpkin and potato | Source

Estimated Preparation and Cook Time

  • Prep time: 10 min
  • Cook time: 1 hour
  • Ready in: 1 hour 10 min
  • Yields: 4 servings

Ingredients for lasagna meat sauce

  • 500 grams beef, minced
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • ½ teaspoon dried garlic
  • 1 can diced tomato
  • 1 packet tomato paste
  • 1 teaspoon salt
  • 1 teaspoon mixed herbs
  • 1 teaspoon basil
  • 1 teaspoon sweet paprika
  • ½ teaspoon nutmeg
  • ½ teaspoon ground pepper
  • ½ cup water

Instructions

  1. Heat up the olive oil in a pot and fry the onions until fragrant.
  2. Then, add in the minced beef and the rest of the above ingredients.
  3. Stir and mix all the ingredients together and bring to a boil.
  4. Then lower the heat and simmer for 25 minutes.

Mash up the pumpkin and potatoes

Wash three large potatoes and cut into big chunks. Cut 500 grams of pumpkin into chunks. Put the potatoes and pumpkin in a pot filled with water. Boil until the potatoes and pumpkin are tender. Discard the water and mash the potatoes and pumpkin until there are no more lumps.


To assemble everything together for baking, you will need some instant pasta sheets and two cups of grated cheese.


Ready for the oven
Ready for the oven | Source
Pumpkin & Potato Lasagna
Pumpkin & Potato Lasagna | Source

Line the bottom of a lasagne tray with a single layer of pasta sheets. Then cover the pasta sheets with half of the cooked mince. Next, spread half of the quantity of the mashed pumpkin and potato evenly over the meat layer. Use one cup of cheese to evenly cover the next layer. Repeat the next layer with pasta sheets, followed by the remaining minced meat, mashed pumpkin and potato, and lastly, the cheese. You can top with more grated cheese if preferred.

Preheat the oven to 170ºC and bake the pumpkin and potato lasagne for 35 minutes. Serve hot.


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Goat Meat Caldereta
Goat Meat Caldereta | Source

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Comments 4 comments

picadilly profile image

picadilly 4 years ago from Schaumburg, IL

This sounds awesome. I do not eat beef so I am going to try this recipe with ground turkey instead, and substitute brown rice pasta for the wheat pasta.

I love the idea of the potato, pumpkin mixture! Thank you for sharing!


Claudia Tello profile image

Claudia Tello 4 years ago from Mexico

Great idea! I imagine the pumpkin in this vegetable lasagne makes it quite unique. Now that you mention zucchini.... I would like to include that one too (maybe instead of the potato).

I do a similar lasagne using eggplant and it is also delicious. I´ll try yours next time :)


lady rain profile image

lady rain 4 years ago from Australia Author

picadilly, I haven't tried lasagne with ground turkey before but it sounds delicious. Rice pasta is great too, for those who are on gluten free diet. Thank you for sharing your ideas.


lady rain profile image

lady rain 4 years ago from Australia Author

Claudia, zucchinis, eggplants and pumpkins add more flavour to the lasagne and they are really great if you want to have less meat and more veggies. I hope you get to try out my recipe soon :) Thank you for stopping by and leaving comment.

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