Pumpkin lasagna
Ingredients
4 persons
- 200 grams of ground beef
- 600 grams of pumpkin leaves
- 1 onion, chopped
- 2 cloves of garlic
- 1 carrot
- 1 rode paprika
- 1 yellow bell pepper
- celery stalks
- 2 tablespoons ELVEA Doppio Concentrato
- 400 milliliters ELVEA Natural Passata
- 1 teaspoon oregano
- 1 teaspoon paprika
- 0.5 teaspoon chili flakes
- 125 grams grated cheese
- 50 grams of arugula
- basil leaves
Preparation
-
1
Chop the bell peppers, carrots, and celery into small cubes beforehand. Keep them aside for a moment.
-
2
Finely chop the onion and garlic. Sauté them in a splash of olive oil. Season with pepper, salt, and chili. Stir in the tomato paste.
-
3
Add the chopped bell pepper, carrot, and celery. Stir everything well and, after a few minutes, add the ground meat.
-
4
Brown the minced meat with a wooden spoon. Then season with pepper, salt, paprika powder, and oregano. When the minced meat is almost cooked, deglaze with the passata.
-
5
Let the sauce simmer for at least 10 minutes over low heat.
-
6
Preheat the oven to 180 degrees.
-
7
Take a large baking dish and start making layers. Begin with a layer of sauce, then a layer of pumpkin leaves,... Finish with a layer of grated cheese.
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8
Put the lasagna in the oven for about 30-40 minutes.
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9
Divide the lasagna among the plates and garnish with arugula and a few basil leaves.
