Pumpkin Lasagna
Nutritional values
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 20 μg | (33 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,141 mg | (29 %) | ||
| Calcium | 290 mg | (29 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 164 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the bolognese sauce
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1 Tbsp olive oil
- 300 grams mixed Ground meat
- 1 Tbsp Tomato paste
- 50 milliliters Red wine
- 300 grams peeled Tomatoes (canned)
- salt
- freshly ground peppers
Preparation steps
For the bolognese sauce: Peel onion and garlic and chop finely. Rinse, peel and dice the carrot. Fry onions and garlic in a pan in hot oil until translucent. Mix in ground meat and crumble. Add carrot cubes and fry briefly and stir in tomato paste. Deglaze with red wine and add tomatoes to the pan. Let simmer about 15 minutes, stirring occasionally and season with salt and pepper.
For the béchamel sauce: Melt butter in a small saucepan. Stir in the flour and after stirring well, incorporate the milk. Let simmer for several minutes until creamy and season with salt, pepper and nutmeg.
For the lasagna: Rinse pumpkin, remove stalk and cut into quarters lengthwise. Scrape out core and plane pumpkin pieces lengthwise or very finely.
Preheat oven to 200°C (approximately 400°F).
Into 4 small ramekins about 10 cm (approximately 4 inch) in diameter, spread about half of the béchamel sauce. Top with slices of pumpkin. Spread Bolognese sauce on top. Finish with remaining béchemel sauce and sprinkle with Parmesan cheese. Place remaining slices of pumpkin on top. Season with salt and pepper and drizzle with oil.
Bake in oven for about 30 minutes. If it becomes too dark, cover with aluminum foil. Remove from oven and serve.
