• 400-500g beef mince
  • 300g pumpkin, thinly sliced
  • 2 tsp beef stock
  • 1 tsp garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 tbsp flour
  • 800g chopped tomato
  • ½ cup tomato sauce
  • 300g lasagne pasta
  • 2 cups cheese, grated


In a food processor, blend the beef mince with the stock, garlic, herbs, flour tomatoes, and sauce until fairly smooth.

In a ovenware dish, pour 1/3 of the meat mixture into it. Place a layer of lasagne pasta on top of this, and sprinkle with a handful of cheese. Now layer with 1/2 of the sliced pumpkin. Layer another 1/3 of meat, followed by lasagne pasta, cheese, and the remaining pumpkin slices. Cover again with the leftover meat mixture and sprinkle with cheese.

Bake uncovered at 180°C for 50 minutes.