Lasagna with meat ragout and pumpkin

Description

Fall and autumn in the kitchen. The house is warm and lunch is juicy, aromatic, delicious lasagna with meat ragu and a beautiful pumpkin.

Ingredients

Pumpkin

250 g
Onion

1 piece
The Apium graveolens Dulce

1 piece
Minced meat

500 g
Dry white wine

100 ml
Salt
Black pepper
Bay leaf

1 piece
Rosemary

1 sprig
Olive oil

2 Tbsp
Milk

500 ml
Salt
Black pepper
Nutmeg

1 pinch
Flour

55 g
Butter

30 g
Lasagna

10 piece
Parmesan

100 g
Mozzarella

250 g

Cooking

To prepare stew with pumpkin: finely chop the onion and celery.

Cut into cubes pumpkin, rosemary needles finely chop with a knife.

In skillet, heat olive oil over medium heat saute the onions with the celery for 5 minutes, stirring constantly with a spatula.

Add the pumpkin with the rosemary and continue cooking 10 minutes.

Add the beef, mash with a spatula, add the Bay leaf, pour wine, let the alcohol evaporate. Season with salt and pepper, cover and simmer on low heat for 20 minutes. Bay leaf to throw out.

Bechamel sauce: in a saucepan melt the butter, add the flour, stir with whisk, gradually pour in the warm milk, stirring constantly with a whisk, cook until thick. Season with salt and pepper, add a pinch of nutmeg.

Mozzarella cut into cubes, cheese RUB on a small grater.

The bottom of the form lubricated with Bechamel sauce, put a couple of spoonfuls of the stew, place a layer of leaves for lasagna. I have sheets of lasagna don't require pre-cooking ( see the cooking method on the package).

Top to lubricate the Sauce, put a few spoonfuls of the stew, sprinkle with mozzarella and Parmesan cheese. Continue the layers in the same order several times, depends on the size of the form. Be sure to grease the corners of the leaves to dry in the oven.

A final layer of lasagne, béchamel and Parmesan.

Preheat the oven to 200 g C. Bake for 20-25 minutes until Golden brown, remove the lasagne from the oven, let stand for 15 minutes before serving.

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