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Pumpkin & Beef Lasagna - Orgran

  • Prep Time: 20m
  • Cook Time: 40m
  • Serves: 5



  • ORGRAN Mini Lasagne Sheets, cooked to packet instructions
  • minced meat beef or mince substitute
  • 1 onion
  • 200 -300 g of butter (alternatively. vegan butter or low fat margarine)
  • 1 cup diced tomatos
  • 1 1/2 cups pumpkin, grated
  • cloves garlic
  • 2 cups shredded cheese (vegan if preferred)
  • 500 millilitres tomato puree
  • oregano
  • olive oil
  • salt
  • freshly ground pepper

Béchamel Ingredients:

  • margarine or butter
  • 1 heaped tablespoon ORGRAN All Purpose Plain Flour
  • 2 1/2 -3 cups milk (can be subbed with soy, rice or oat)
  • pinch salt
  • pepper, to taste
  • nutmeg, to taste


  • 1. In a large pan, fry the onion and mince mixture until brown, once browned add the garlic and sauté. Season to taste.
  • 2. Stir in the grated pumpkin, fry for a few minutes, then add tomato paste and diced ripe tomatoes. If the sauce is too thick, add a glass of red wine or some water to thin.
  • 3. Covered cook for about half an hour.
  • 4. To prepare the béchamel melt the margarine, stir in flour and fry a little.
  • 5. Pour the milk and with a fork or a whisk, mix well. Add salt, season. If your sauce is lumpy, use a stick blender to smooth. Heat until it starts to thicken and remove from the heat.
  • 6. Now to layer the lasagna. Coat the bottom of the baking pan with the tomato sauce, then a layer of cooked lasagna sheets, then coated with béchamel, then a layer of cheese.
  • 7. Repeat until your reach the top of the pan, the final layer should be the béchamel sauce topped with cheese.
  • 8. Bake at 200°C for 30-40 minutes.
  • 9. Serve and Enjoy.