Pumpkin lasagna

Ingredients for 6 servings:

• 6 carrots
• 1 pumpkin(s) (butternut or Hokkaido)
• 2 onions, red
• 250 g cheese, grated
• 450 g veggie mince
• 1 pack of lasagna sheets
• 1 bottle of cooking cream
• 1 can of pizza tomatoes
• 500 ml vegetable stock
• 1 cup sour cream
• 1 handful of pumpkin seeds
• 1 handful of sunflower seeds
• Pinch(s) of salt and pepper
• Paprika powder
• curry powder or pumpkin spice, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Vegetarian

Prepare the mince substitute if necessary (e.g., pour soy granules with water and let it steep). Clean the carrots. Deseed and, if necessary, peel the pumpkin (Hokkaido can be eaten with the skin on). Set aside 1/2 of the pumpkin. Grate the other half of the pumpkin and the carrots (Thermomix 8 seconds/speed 5). Finely chop the onions. Cut the reserved pumpkin into small cubes. Sauté the mince substitute. Add the onions and pumpkin cubes, and when everything is well browned, add the grated carrots and the grated pumpkin, and also sauté well. Season. Then deglaze with the pizza tomatoes, vegetable stock, and cooking cream. Simmer for approx. 10-15 minutes. If there is too little liquid, add a little more water. Preheat oven to 180 degrees fan/convection oven. Mix the pumpkin and sunflower seeds. Now start layering in a baking dish. Each layer consists of sauce, seed mix, some grated cheese, and lasagna sheets. Top the last layer of lasagna sheets with sour cream. Stir it with the remaining seeds, the remaining cheese, and any leftover sauce until smooth. Bake in the oven for 25-30 minutes. Tip: If you prefer meat, swap the veggie mince for ground beef. If you prefer a vegan version, use vegan products. Per serving: approximately 485 kcal