Because we know that eating delicious and healthy is important, today we teach you how to prepare Italian pumpkin lasagna, low in calories, moist and with a creamy consistency that melts in your mouth. Dare to try it and discover a variant of the well-known lasagna, a heritage of Italian cuisine for the world.
Prep
40 min
Cook
20 min
Servings
4
Calories
180 kcal
First, you need to cut the Italian pumpkins lengthwise.
It is important that they are not extremely thin on you, so that at the time of serving they do not break.
Put them in a colander and let them pour out the juice of the same vegetable.
Take the onion and carrot and the very small pieces.
Then in a pan you apply the tablespoon of oil and then the vegetables to sauté them making a sauté.
When the onion starts to shed its juice, ground beef comes into the game, which you must stir until everything is like a pine tree.
With everything mixed, add pepper and salt.
To finish the preparation, pour the sauces into the pan. This way, you'll have your lasagna filling ready.
To assemble your preparation you should look for a “pyrex” type container suitable for the oven, ideally rectangular.
You put a little bit of oil and a layer of filling on the latter, and then there are as many slices of Italian pumpkin as you can.
Then in the next layer you apply laminated cheese, another part of Italian pumpkin and then cream.
At the end of this, you repeat the same exercise again until you reach the top of your “pyrex”.
Complete the preparation by dressing everything with grated cheese.
Then you take all your lasagna and put it in the oven for 20 minutes at about 180 degrees.
