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Moroccan butternut squash lasagne
50 m active | 3 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 851
  • Fat about 54g
  • Carbohydrates about 61g
  • Protein about 28g
This is needed
This is needed for 4 people
Pasta dough
  • 2 eggs
  • 140 gluten-free flour
  • 0.5 ground psyllium
  • 1 olive oil
To prepare the meat
  • 50 dried apricots
  • 2 gluten-free vegetable bouillon
  • 400 squash
  • 350 minced meat (beef or lamb)
  • 1 onions
  • 1 leek
  • 1 olive oil
  • 2 chopped tomatoes in tomato juice
  • 1 flat-leaf parsley
  • salt and pepper to taste
  • 1 ground cumin
To prepare the lasagne
  • 2 lactose-free crème fraîche
  • 2 lactose-free single cream
  • 0.5 salt
  • pepper
  • 3 gluten-free breadcrumbs
Tools
  • One ovenproof dish (holding approx. 2 1/2 l), greased
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And that's how it's done
And that's how it's done
Pasta dough
Combine the flour with all the other ingredients and knead into a smooth dough. Wrap in clingfilm and leave to rest in the fridge for approx. 2 hours. Quarter the dough, roll out four rectangles to match the size of the dish.
To prepare the meat
Heat the oil in a cooking pot. Brown the mince for approx. 5 mins., reduce the heat. Add the onion, squash, apricots and leek, sauté for approx. 5 mins. Pour in the stock and tomatoes, add the parsley, bring to the boil. Reduce the heat, cover and cook for approx. 30 mins. on a low heat, season.
To prepare the lasagne
Mix the cream with the crème fraîche, season. In alternate layers, fill the prepared dish with the pasta dough, meat and sauce. Top with a layer of sauce and sprinkle the breadcrumbs over the top. Bake for approx. 40 mins. in the centre of an oven preheated to 200°C. Remove from the oven, cover and leave to stand for approx. 5 mins.