I must admit I am not the most gifted chef, but there is one recipe that all my friends praise once they have tasted it. Thus, upon request by several of them, I am delighted to post today the repice for my Hokkaido pumpkin–apple–lasagne!
This lasagne is irresistible due to the creaminess of the baked Hokkaido pumpkin (also called red kuri squash), the hearty minced meat as well as the sourness of the apples.
What do you need? (recipe for 4 person)
- 1 medium-sized Hokkaido pumpkin
- 500g of mixed ground meat
- 3 large sour apples
- 1 onion
- olive oil
- 4 table spoons of tomato paste
- lasagne sheets
- 1 small pack of ALPRO coconut cream
- 200g of Gruyere cheese / gratin cheese
- seasoning: salt, pepper, oregano, vegetable broth powder, red paprika powder
This lasagne takes slightly longer to prepare as the Hokkaido pumpkin needs to be pre-cooked in the oven. Slice the pumpkin, remove the pits from the inside and cut the pumpkin in fingerbreadth chunks. Spread those onto a baking tray and sprinkle with olive oil. Add the tray into the oven and cook at 180°C for about 20 minutes until the chunks are soft and have slightly browned.
Peel and cut the onion and add with 2 table spoons of olive oil into a pan. Stew until glassy. Then add the ground meat and fry until well done. Season with salt, pepper, oregano, vegetable broth powder and red paprika powder as well as 4 table spoons of tomato paste. Stirr well.
Now cut the apples in horizontal slices and remove the pit.
You can now start layering the lasagne: Start with the pre-cooked pumpkin, add some minced meat, then the apples, sprinkle some coconut cream onto all and finish with the lasagne sheets. Repeat this procedure for several layers, if possible. End with lasagne sheets, which you sprinkle with coconut cream and grated cheese.
Cook the lasagne in the oven for 25-30 minutes at 180°C (air circulation).
Et voilà, the lasagne is ready to be served! Enjoy!!!