AUTUMN LASAGNA

It’s getting cold outside, pumpkins are showing up and days are getting shorter. We are all longing for comfy food, warm tea and long days under a warm and cozy blanket. Here is a recipe of butternut lasagna that will make you feel really confortable, warm and happy.

 

The recipe for 4-6 people

Preparation time: 75 minutes

Cooking time: 60 minutes

 

Ingredients:

  • Pasta (about 8 sheets)
  • Ground beef (about 450 grams)
  • Butternut (one small)
  • Zucchini (one big or two small)
  • Onion (one piece)
  • Garlic (one piece)
  • Parmesan
  • Olive oil
  • Spices (salt, pepper, paprika, oregano)
  • Fresh herbs (rosemary)

 

Steps:

Preheat oven to 180 degrees. Meanwhile, peel the butternut and cut it into small cubes. In a large bowl, mix it with a small cork of olive oil, a few springs of rosemary, salt, pepper and paprika flakes.

Bake for approximately 15 – 20 minutes until tender. Bring the water to boil and precook the pasta (check on the package for the exact cooking time)!

Keep a little bit of the boiling water for the butternut sauce.

Using a peeler, make zucchini strips. Keep the “heart” aside!

Once the squash is cooked, transfer it to a blender with the remaining zucchini and some water from the pasta.

Mix and adjust the amount of water according to the desired consistency. In a frying pan, cook one onion and one glove of garlic. Once golden, add the minced meat.

Start assembling the lasagna with one layer of sauce, spoons of minced meat, a layer of pasta and one of zucchini and repeat as much as you can.

Then add some grated parmesan cheese (if desired), dried oregano and pepper and cook for about 20 minutes until crusty.

 

Enjoy!

Psst: it’s possible to find already precooked pasta but i rather cook it a bit to make sure it’s tender enough. You can also make this recipe with any other type of squash (pumpkin, acorn, etc.)

For a carbs free recipe, you can increase the amount of zucchini strips and add some of carrots!