Video: low-carb pumpkin lasagna

• Chop the onion and garlic for the sauce. Cut the carrot and celery into small pieces. Heat the olive oil in a large pan.
• Then add the chopped vegetables, freshly ground pepper and salt and the oregano and basil. Cook for 3-4 minutes and then add the minced meat. Stir fry this until it is completely fried.
• Add the diced tomatoes and a little water. Let this simmer for at least 20 minutes.
• Preheat the oven to 200°C. Cut the pumpkin into round slices of 1 cm thick. Take out the pips. Halve the slices that have a hole in the center. Brush the slices with the olive oil. Place the pumpkin slices on a baking tray lined with baking paper and grill the slices in the oven for about 10 minutes. Remove them from the oven and let them cool.
• For the béchamel sauce, melt the butter in a saucepan. Stir the flour into the melted butter to form a ball. Crush the ball and heat it briefly over low heat.
• Add the milk and beat with a whisk the butter-flour mixture into the milk. Heat the milk and stir occasionally. The sauce will bind. Boil the sauce for at least 2 minutes to let it cook well. Season the sauce with salt and pepper.
• Grease the baking dish with a little olive oil. Spread a layer of bechamel sauce on the bottom and cover with pumpkin slices. Place a layer of tomato sauce on top. Cover it again with pumpkin slices and then a layer of bechamel sauce. Keep alternating the squash and sauces until the bowl is full. Save nice round slices of pumpkin for the top layer of pumpkin. Finish it off with a layer of bechamel sauce. Cut the mozzarella into pieces and place on top of the last layer.
• Place the baking dish in the middle of the oven and bake the lasagna for 20 minutes until the cheese starts to melt and change colour.

Prefer vegetarian?

Replace the ground beef with 200 grams of black or red lentils and add 300-400 ml extra water to the sauce.

This is a recipe from Pure Healthy.