Lasagna with Pumpkin and Ricotta Cheese

The italian classic with a delicious seasonal twist - pumpkin and fresh thyme add extra taste to this delicious lasagna. Time to dig into this year's pumpkin season!

Ingredients - serves 4-6

500g minced meat

1 onion

2 garlic cloves

2 tbsp. tomato puree

700g pumpkin: hokkaido or nutmeg

250 g sieved tomatoes

Some fresh thyme

400ml milk

2 tbsp. butter

3 tbsp. flour

250g ricotta cheese

some nutmeg

250g lasagna pasta

200g grated mozzarella cheese

some olive oil

some pumpkin seeds

salt & pepper

Method

Peel onion and garlic and chop finely. Peel pumpkin, remove seeds and shred. Heat some olive oil in a pan. Add in meat and braise for about 2 minutes. Add in onions and cook until translucent. Add in shredded pumpkin, garlic and tomato paste to the pan and roast for 2 minutes. Fill in sieved tomatoes and 150ml water. Season well with salt and pepper, add some fresh thyme and let simmer at medium heat for about 30 minutes.

In the meantime, heat butter in a small pan. Add in flour and roast for 1 minute. Pour in milk and stir until Béchamel Sauce thickens. Season well with salt, pepper and some nutmeg. Stir in ricotta cheese and set aside.

Heat oven to 220°C. Now layer the lasagna - start with sauce, continue with pasta and add ricotta cream. Repeat with remaining ingredients and finish with ricotta cream. Spread grated mozzarella cheese on top and bake in preheated oven for about 35 minutes, until golden brown. Cover with a piece of tin foil after about 15 minutes baking, to avoid the cheese turning too dark. Serve lasagna with pumpkin seeds and some fresh thyme.