Winter Lasagna with Pumpkin, Celery and Carrots

For the winter lasagna with pumpkin, celery and carrots, first peel and finely dice the onion and garlic clove. Remove seeds from pumpkin and cut into cubes. Peel carrots and celery and cut into sticks about 1 cm long.

For the pumpkin sauce, sauté half of the onion and garlic with a little olive oil in a pot, add pumpkin cubes and sauté as well. Season with curry powder, salt and pepper and add orange juice and vegetable soup. Simmer on low heat for about 15 minutes until the pumpkin cubes are soft. Then puree. If necessary, add a little more water or let the sauce thicken a little more (consistency should be something like béchamel sauce).

For the sugo, heat some olive oil in a pan, sauté the onion and gradually add the remaining vegetables and garlic. Add minced meat and sauté as well. Add 1 tablespoon of tomato paste, season with salt and pepper. Add the strained tomatoes and a little water if necessary. Simmer briefly and season with herbs.

Put 1 layer of lasagna sheets in a baking dish, cover with sugo and a little pumpkin sauce, then put 1 layer of pasta on top again, and so on. Put only more pumpkin sauce on the top layer of pasta. Put the lasagna in the oven at 200 °C top and bottom heat for about 30 to 35 minutes. If necessary, cover with aluminum foil if the winter lasagna with pumpkin, celery and carrots is too dark on top.

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