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Pumpkin & Potato Easy Lasagna Recipe
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.
Estimated Preparation and Cook Time
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
- Heat up the olive oil in a pot and fry the onions until fragrant.
- Then, add in the minced beef and the rest of the above ingredients.
- Stir and mix all the ingredients together and bring to a boil.
- 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.
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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