Beef and pumpkin 'lasagne'
6
Points®
Total Time
2 hr 10 min
Prep
20 min
Cook
1 hr 50 min
Serves
4
Difficulty
Moderate
Pumpkin replaces pasta in this ‘lasagne’ with a twist. Loaded with veggies for added fibre and smothered with a cheesy sauce for a tasty topping, it’s sure to satisfy hearty appetites.
Ingredients
Extra lean beef mince, raw
250 g
Turkey breast mince
250 g
Red onion
1 medium, finely chopped
Celery
2 stick(s), finely chopped
Carrot(s)
2 medium, finely chopped
Garlic
3 clove(s), crushed
Dried herbs
1 tbs, mixed variety
Dry red lentils
¼ cup(s), (50g)
Canned diced tomatoes
1 800g can
Beef stock cube
1 individual, (to make 400ml beef stock)
Butternut pumpkin
560 g, (buy 700g), peeled, cut into 3.5mm thin slices
Oil spray
2 x 3 second spray(s)
Plain flour
25 g
Skim milk
400 ml
Grated parmesan cheese
½ cup(s), (40g)
Ground nutmeg
½ tsp