Low-carb pumpkin lasagna

Ingredients for 4 servings:

• 400 g minced meat
• 1 m.-sized pumpkin(s), halved
• 500 g tomato sauce
• 500 ml vegetable stock
• 150 ml milk
• 2 tbsp butter
• 4 tbsp flour
• n. B. cheese, grated
• some butter for the mold
• salt and pepper
• Herbs of your choice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

simple and delicious

Cut half a pumpkin into strips about 1 cm wide. Brush the bottom of the dish with butter. Next, line the bottom with half of the pumpkin strips. Then brown the minced meat in a pan, add the tomato sauce and the other half of the pumpkin, cut into very fine pieces, along with the seasoning, and mix into a sauce. Spread this sauce over the pumpkin in the dish. Next, make a béchamel sauce from the flour, butter, milk, and stock. Melt the butter in a saucepan, add the flour, and stir in a mixture of flour and vegetable stock, stirring constantly to prevent lumps. Spread this béchamel sauce over the minced meat. Arrange the remaining pumpkin strips on top. Finally, sprinkle with grated cheese and bake in the oven at 170°C (top/bottom heat) for 35 minutes. Baked potatoes go perfectly with this sauce.