Lasange with Pumpkin and Zucchini
This hearty homemade lasagne features a rich, slow-cooked meat sauce layered with a creamy cheese béchamel (white sauce) and lasagne sheets. The longer the meat sauce simmers, the deeper and richer the flavour becomes, making it an ideal make-ahead family meal.
Ingredients
Roasted Pumpkin
- 1/2 butternut pumpkin (or preferred variety)
- Drizzle of olive oil
- Salt and pepper to taste
Meat Sauce
- 1 kg mince a mix of pork & veal or beef & pork
- 2 onions finely diced
- 3 cloves garlic minced/chopped
- 2 400 g tins diced tomatoes
- 140 g tomato paste
- 1 tbsp sugar
- ½ cup red wine
- 2 handfuls fresh basil roughly chopped
- 2 stock cubes
- Water as needed during cooking
- Salt and pepper to taste
White Sauce (Béchamel)
- 60 g butter
- ¼ cup plain flour
- 2 cups milk
- ½ cup grated tasty cheese
- Salt and pepper to taste
For Assembly
- Lasagne sheets
- Extra grated cheese for topping
- 1 Large zuchinni, thinly sliced
Instructions
Make the Roasted Mashed Pumpkin
- Remove seeds and cut Pumpkin in large chunks, leaving the skin on
- Place on baking tray, drizzle with olive oil and season with salt and pepper
- Bake at 180 degrees (fan-forced) until caramalised and soft. Usually about 45 mins.
- Remove from oven and cool then scrape flesh out of the skin and mash with a fork. Put in fridge until required
Make the Meat Sauce
- Heat a large saucepan over medium heat.
- Sauté the onions until softened and lightly golden.
- Add the garlic and cook for 1 minute until fragrant.
- Add the mince and cook until browned, breaking up any lumps as it cooks.
- Stir in the diced tomatoes, tomato paste, sugar, stock cubes, basil, red wine, and a splash of water.
- Bring to a gentle simmer.
- Cook for 1–3 hours, stirring occasionally. Add extra water as needed to maintain a thick but saucy consistency. It will thicken and develop flavours over this time.
- Season with salt and pepper to taste.
Make the White (Bechamel) Sauce
- Melt the butter in a saucepan.
- Remove from the heat and whisk in the flour until smooth.
- Gradually whisk in 1 cup of the milk until no lumps remain.
- Return to medium heat and continue whisking.
- Slowly add the remaining milk while whisking continuously.
- Cook, stirring constantly, until the sauce thickens and the flour is fully cooked, about 15 minutes.
- Remove from the heat and whisk in the grated cheese until cheese is melted and sauce is smooth
- Season with salt and pepper to taste.
- Remove from the heat and cover until ready to assemble.
Assemble the Lasagne
- Preheat the oven to 180°C (fan-forced).
- Add a layer of lasagne sheets over the base of a deep baking dish.
- Spread a thin layer of meat sauce
- Add a layer of thinly sliced zucchini
- Spread over a layer of white sauce.
- Add another layer of lasange sheets
- Add another layer of meat sauce
- Carefully add a layer of mashed pumpkin
- Add one more layer of lasange sheets to keep it all together
- Top with last layer of white sauce
- Sprinkle with extra grated cheese
Bake
- Bake for 35–45 minutes, or until golden and bubbling.
- Allow the lasagne to rest for 10–15 minutes before slicing and serving.
Notes
- The Meat: A mixture of pork and veal mince produces a richer, more traditional flavour, though beef and pork works beautifully too.
- Sauce Consistency: If the meat sauce becomes too thick during simmering, add a little extra water (or a splash of milk for richness) and stir well.
- Herbs: Fresh basil gives the best flavour, but 1-2 teaspoons of dried basil can be substituted if necessary.
- Make-Ahead Tip: The meat sauce can be made a day ahead and refrigerated overnight for even better flavour.
- Prep Ahead & Freeze: The entire lasagne can be assembled ahead of time and stored in the fridge. When ready to bake from cold, cover it with foil for the first 30 minutes, then uncover and cook for an extra 15 minutes until piping hot through the centre.