Hokkaido pumpkin, stuffed with layered lasagna sheets, creamy pumpkin béchamel, and cheese. 🎃🧡

Hokkaido pumpkin, stuffed with layered lasagna sheets, creamy pumpkin béchamel, and cheese. 🎃🧡

Ingredients for 4 servings:
Filling:
400g ground meat
2 carrots
1 onion
2 garlic cloves
2 tbsp tomato paste
400ml passata
100ml vegetable broth or water
1 tsp thyme, 1 tsp paprika
Salt, pepper, olive oil
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Pumpkin Béchamel:
300g pumpkin (Hokkaido or Butternut)
250ml milk
1 tbsp butter or oil
1 tbsp flour
Nutmeg, salt, pepper
50g grated cheese (optional)
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Other ingredients:
Approx. 9 precooked lasagna sheets
Some cheese or fresh herbs for serving
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Preparation
1. Prepare the pumpkin:
De-seed and hollow out the meat.
Pure it (approx. 300g).
2. Filling:
Fry the onion and garlic in oil, add the ground meat. Fry the carrots, then add the tomato paste, tomatoes, and broth. Season with spices and simmer for 10–15 minutes.
3. Pumpkin Béchamel:
Melt butter, stir in flour, and add pumpkin puree. Stir in milk and cheese, season with nutmeg, salt, and pepper, and bring to a boil.
4. Lasagna Sheets:
Soak briefly in hot water and drain.
5. Layer and Serve:
Alternating layers of mince mix, lasagna sheet, and pumpkin cream.
Top with sauce and cheese.
Serve immediately
Enjoy! ♡