Gluten-free Pumpkin Lasagne*
This is a simple lasagne which uses grated pumpkin rather than pasta sheets. Therefore it is suitable for people who are gluten-free. If using beans, make sure they are thoroughly cooked and mash them up a bit first.
Prep time 25 minutes
Cook time 40-50 minutes
- 1 tablespoon olive oil
- 1 onion, diced
- 500g beef mince or 2-3 cups cooked beans
- 2 cloves garlic, chopped
- 1 teaspoon dried oregano
- 400g can chopped tomatoes
- 2 tablespoons tomato paste
- salt and pepper
- approx. 3 cups grated pumpkin*
- 1 1/2 cups of grated edam cheese
- 100g feta, crumbled
Preheat oven 180 C. Grease a baking dish.
Heat the oil in a large frying pan and sauté the onion until soft. Add the mince or beans and cook until browned. Add the garlic and oregano and cook for another minute. Add the tomatoes and paste and simmer until thick. Season to taste.
In a greased lasagne dish, place a layer of grated pumpkin, sprinkle with cheese and feta, and cover with half of the mince/ bean mixture. Repeat this layer finishing with a layer of grated pumpkin and the remaining cheese.
Bake for 40-50 minutes until the pumpkin is tender. Serve with a green salad.
*In summer pumpkin can be replaced with thinly sliced zucchini or eggplant.
Spread basil pesto over the pumpkin layers for added flavour.