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    pumpkin lasagne


pumpkin lasagne

with italian herbs olive oil

It is autumn and that means pumpkin time. This delicious lasagne with pumpkin and tomato immediately puts you in the autumn mood. 

- 600 g minced meat
- 1 pumpkin
- 2 onions
- 2 garlic cloves
- 500 g tomatoes
- 150 g crème fraîche
- 1 teaspoon cornstarch
- 200 g lasagne sheets
- 300 g grated cheese
- Olive Oil Every Day
- All Erbe Olive Oil

Ingredients for the bechamel sauce
- 50 g butter
- 50 g flour
- 750 ml milk
- salt and pepper

This is how you make it.
Preheat the oven to 180 degrees. Cut the pumpkin in half and remove the seeds. Then finely chop the onion and garlic and dice the tomatoes. 
Put a dash of Olive Oil Every Day in the pan and briefly fry the onion, garlic and minced meat. When the minced meat is brown you can add the pumpkin. Briefly fry the pumpkin until brown. Then add the tomatoes and leave the pan with the lid on the fire until the pumpkin is soft.

In the meantime, you can make the bechamel sauce.
Melt 50 g of butter in a pan. Then add the flour and keep stirring. Finally, add the milk. Leave the pan on the heat for a little while so that the sauce thickens. Season with salt and pepper.

When the pumpkin is soft you can add the crème fraîche and cornstarch. Stir well and season with a generous splash of our Alle Erbe olive oil.

Now the sauces are ready and you can make the lasagne. Start with a layer of bechamel sauce on the bottom of the oven dish. Lay the lasagne sheets on top. Cover with the tomato and pumpkin sauce. Then add another layer of cheese. Continue in this way until everything is used up. Finish off with a generous layer of grated cheese. 

Bake the lasagne for about 40 minutes in the preheated oven. 

Before serving, drizzle the lasagne with our Alle Erbe olive oil.

Written by - Lonneke Mulder

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