Pumpkin Lasagna with Ground Beef and Leek

For the meat filling, coarsely chop pumpkin. Halve leeks lengthwise and cut into strips, then rinse and pat dry. Peel garlic and chop finely. Heat oil in a pan and brown ground meat until crumbly. Sauté leeks and garlic. Stir in tomato paste and cook briefly, then deglaze pan with broth. Reduce heat and simmer over low heat for about 15 minutes. If sauce is too thick, add more broth. Sauce should not be too thin. Add pumpkin, and bring to a boil. Remove from heat. Season with salt and pepper.

For the béchamel sauce, heat butter in a pot until foamy and stir in flour. Gradually add milk, while stirring. Bring to a boil and simmer for about 5 minutes, stirring constantly. Season with salt, pepper and nutmeg.

Preheat oven to 180 ° C (approximately 350°F) convection. Grease a casserole dish with oil.

Spread a little béchamel sauce in bottom of dish, then place lasagna noodles side by side over sauce. Top noodles with a layer of meat filling (about 1/3). For the second layer, place noodles over meat filling and spread with sauce. Repeat steps until ingredients are used, with béchamel sauce as final layer.