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Lasagne with Pumpkin & Fetta Recipe

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This recipe for Lasagne with Pumpkin & Fetta is from Coooking Lihir, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
500g pumpkin, peeled & diced
1 tblsp oil
1 onion, chopped
2 slices pancetta (substitute bacon)
2 cloves garlic, chopped
500g beef mince
800g tom pasta sauce
2 tblsp tom paste
250ml red wine
2tblsp chopped herbs (oregano, basil, thyme) (fresh or dried)
300g baby spinach
250g sour cream
1/3 cup milk
50g grated parmesan cheese
500g fresh lasagne sheets (dried can be used)
125g feta cheese
Directions:
Directions:
1. Preheat oven to 200º Roast pumpkin 30min, or until soft.
2. Heat oil, add onion, pancetta and garlic. Cook 5 mins. Add mince, cook 5 mins until brown. Add pasta sauce, paste, wine & herbs. Simmer 20 mins.
3. Put washed spinach in pan and cook 5 min til wilted, drain.
4. Combine sour cream, milk and 2 tblsn of parmesan cheese.
5. To assemble:
Spoon a little meat sauce into lasagne dish. Top with sheets, then a layer of 1/2 meat sauce and sour cream. Follow with layer of pasta, spinach pumpki & fetta mix. Then another layer of pasta, meat sauce and finally the sour cream mixture. Sprinkle with remaining parmesan cheese. Bake 40 min until cooked. Stand 10m before slicing.

 

 

 

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