Butternut pumpkin lasagne recipe



Serves: 4 Prep: 15 min. Cook: 45 min.


  • 700 g beef mince
  • 1 large butternut pumpkin, peeled and cut into thin slicesButternut pumpkin lasagna
  • olive oil
  • 1 onion, minced
  • 3 garlic cloves, peeled and minced
  • 4 cups tomato sauce
  • 115 g tomato paste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • sea salt and freshly ground black pepper


  1. Preheat your oven to 200 Celsius.
  2. Heat a little olive oil in a frypan or saucepan and sauté the onion and garlic until softened, about 5 minutes, over medium to high heat.
  3. Add the beef and cook until browned, about 6 minutes.
  4. Add the tomato sauce, tomato paste, basil, oregano, and season with salt and pepper to taste. Turn heat down to low and let simmer for about 10 minutes.
  5. To prepare the lasagne, alternate layers of pumpkin slices with layers of the meat sauce in a baking dish. Continue making layers until you’ve used all of the ingredients.
  6. Bake for about 25 minutes (or until pumpkin is soft) in the preheated oven.


Recipe supplied by Fit and Fresh Australia



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