for 2 persons
- 300 gr mixed minced meat
- 1 shallot, finely chopped
- 1 clove of garlic, finely chopped
- 250 gr pumpkin cubes
- 1 red bell pepper, diced
- 300 gr Heinz traditional sauce
- 100ml v8
- 60 gr pumpkin puree (pure pumpkin puree)
- 2 tsp pumpkin spice spice mix
- 1 tbsp oregano
- 1 tbsp oxo broth
- Olive oil
- 150 g lasagna sheets, dried
- 100 gr alpro cuisine light
- 100 gr philadelphia garlic and fine herbs
- 100 gr grated cheddar
- 50 gr grated emmental
Put some olive oil in a large pan (possibly one that can also be used in the oven).
Fry the minced meat on a medium heat, add the pumpkin spice spice mix and oregano, as well as the garlic and shallot. Fry this for a few minutes. Reduce the heat slightly and add the pumpkin cubes and paprika, stir.
After a few minutes add the , oxo, V8 , heinz traditional sauce and pumpkin puree, and 100 ml water. Stir well, reduce the heat and let it simmer under a lid for 15 minutes.
Meanwhile, preheat the oven to 175°C, hot air.
Mix the alpro cuisine with the philadelphia to a smooth sauce.
Break the lasagna sheets into pieces (approx. 4 cm)
Stir the sauce and if it is too dry, add a splash of water. Season with some pepper.
Stick the lasagna sheets upright in the sauce and let it simmer for 3 minutes. Stir well so that each piece is coated with sauce. Turn off the fire. If you used an oven-safe pan, smooth it out a bit. If not, transfer everything to a baking dish.
Spread the cream-philadelphia mixture evenly over the dish and sprinkle with the cheddar and emmental. Sprinkle a little oregano on top as well.
Now put in the oven for 25 minutes, feel whether the lasagna pieces are cooked, if not, put the dish in the oven for another 5 minutes.
Let rest for fifteen minutes before serving.