Lasagna with pumpkin

Ingredients for 3 servings:

• 250 g minced meat
• 1 can tomato(s) (Pizza tomatoes)
• 1 small carrot(s), diced
• 1 onion(s), finely diced
• Basil, chopped
• Oregano, chopped
• Thyme, chopped
• Rosemary, chopped
• salt and pepper
• 300 ml milk
• 50 g cream cheese, low-fat
• 1 small pumpkin(s)
• coriander
• Chili pepper(s), dried
• 12 lasagna sheets
• Cheese for topping (e.g. Gouda)
• Flour or sauce thickener for thickening

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Brown the onion and minced meat in a little oil, add the carrot and tomatoes, season with salt, pepper, and herbs, and simmer for about 20 minutes. Remove the seeds from the pumpkin and cut into wedges. Heat the oil in a pan, add the pumpkin, sprinkle with salt, coriander, and dried chili, and fry over medium heat until the pumpkin is soft. For the white sauce, bring the milk to a boil, stir in the cream cheese, season with salt and pepper, and thicken with flour or a light sauce thickener. Cover the bottom of a (preferably square) baking dish with some of the minced meat sauce, then place the lasagna sheets on top. Place some of the pumpkin wedges on the lasagna sheets, pour a little white sauce over them, then more lasagna sheets and minced meat sauce, and again lasagna with pumpkin wedges and white sauce, and so on. As a final layer, cover the lasagna sheets with the remaining white sauce, sprinkle with cheese, and bake in the oven at 200°C for about 30-35 minutes.