Pumpkin, a great autumn vegetable, is very versatile for many recipes. I love its sweet taste and that intense orange color that reminds me of autumn.
I’ve prepared many recipes with this precious vegetable, both sweet and savory, but I was missing lasagna, so I prepared this tasty recipe, which is also very quick, the lasagna with pumpkin and ground beef with a little tomato is a truly inviting first course.
A perfect dish for family Sundays, delicious and tasty, also great for the little ones because it’s rich and complete as a single dish.
The recipe is very simple and quick. You prepare a pink meat sauce with diced pumpkin, with very little tomato and no béchamel but with smoked scamorza that adds an extra touch of flavor to this dish. Then you assemble the lasagna and cook it!
You can always make this dish in advance and reheat it just before serving it to your guests. By resting, the flavors blend and create a much more exquisite dish!
You can also find the video recipe with all the steps!
You can modify and personalize the recipe according to your taste. Find the tips at the bottom of the page.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for the lasagna with pumpkin and ground beef
- as needed egg lasagna sheets (pre-cooked)
- 11 oz ground beef
- 11 oz pumpkin
- 1/2 onion
- as needed olive oil
- 1/2 cup white wine
- as needed salt
- 1 sprig rosemary
- 3.5 oz smoked scamorza
- 1.75 oz grated parmesan
- 5 tablespoons tomato puree
- Half cup water
- 1 teaspoon fennel seeds
Tools
- 1 Frying pan
- 1 Stovetop
- 1 Baking dish
- 1 Oven
Steps for the lasagna
Peel and wash the pumpkin, then cut it into small cubes.
Chop the onion and sauté it in a pan with a bit of oil, add the ground beef, brown it well, then add the pumpkin, cook for a few minutes over high heat, pour in the white wine and let it evaporate.Also add the tomato puree, salt, and fennel seeds, mix well, pour in half a cup of water, lower the heat, and cook with the lid on for about 15 minutes.
After this time, the pumpkin should break down and the sauce should be quite soft; if it is dry, add more water.
Take a rectangular baking dish, pour a ladle of sauce on the bottom, cover with a layer of pre-cooked lasagna sheets, top with another ladle of meat sauce, a sprinkle of grated parmesan, and some scamorza cut into small pieces.
Continue this way for two more layers and finish the lasagna with the meat sauce, a bit of grated parmesan, and some fresh chopped rosemary.
Bake the lasagna in a preheated oven at 356°F (180°C) fan-forced for about 30 minutes or 35 static. Cover the lasagna for the first 15 minutes with aluminum foil to prevent the surface from coloring too much.
Remove the foil and continue baking for another 15 minutes. When the surface is nicely golden, the lasagna is ready to be taken out of the oven.
Take the lasagna out of the oven and let it rest for at least 10 minutes before cutting and serving.
Here are the lasagna with pumpkin and ground beef with a little tomato ready to enjoy, and… bon appétit!
Storage
Lasagna can be stored in the refrigerator for a couple of days at most, in a well-sealed container and heated before serving.
If you make a double batch, you can freeze part of it either before or after cooking.
Tips
I used dry egg pasta but if you want to speed up the recipe even more, you can blanch the lasagna sheets for a couple of minutes in salted boiling water before using them, then let them cool on a towel.
Or use fresh egg pasta, make it at home or buy it.
FAQ (Frequently Asked Questions)
Can I use sausage instead of ground beef?
Yes, you can use crumbled sausage, the lasagna will be even tastier.
Can I add béchamel sauce?
Yes, if you prefer a creamier dish, you can add béchamel to each layer of lasagna.
What if the sauce is too dry?
You can add some hot broth, milk, creamy cheese, or béchamel.
I have a lot of pumpkin left over, how can I use it?
You can prepare many other recipes with this vegetable found in my Top list of pumpkin recipes
For a vegetarian version?
Replace the meat with more pumpkin, creating a filling of only diced pumpkin cooked in a pan and cheese.
