Moroccan butternut squash lasagne

Name: Moroccan butternut squash lasagne
Prep time: 50 min
Total time: 210 min
Yield: 4
Ingredients: 140 g gluten-free flour; 2 tbsp gluten-free breadcrumbs; 350 g minced meat (beef or lamb); 50 g dried apricots; 1 bunch flat-leaf parsley; 400 g squash; 1 leek; 1 onion; ½ tsp ground psyllium; 1 tsp ground cumin; pepper; salt; 1 tbsp olive oil; 2 eggs; 2 dl lactose-free crème fraîche; 2 dl lactose-free single cream; 2 tins chopped tomatoes in tomato juice; 2 dl gluten-free vegetable bouillon

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pasta dough

140 g gluten-free flour (Schär)

½ tsp ground psyllium

2 eggs, beaten

1 tbsp olive oil

To prepare the meat

1 tbsp olive oil

350 g minced meat (beef or lamb)

1 onion, coarsely grated

400 g squash (e.g. butternut), coarsely grated

50 g dried apricots (tart)

1 leek, quartered, sliced

2 dl gluten-free vegetable bouillon (e.g. Coop Free From)

2 tins chopped tomatoes in tomato juice (approx. 410 g each)

1 tsp ground cumin

salt and pepper to taste

1 bunch flat-leaf parsley, finely chopped

To prepare the lasagne

2 dl lactose-free single cream

2 dl lactose-free crème fraîche

½ tsp salt

a little pepper

3 tbsp gluten-free breadcrumbs (Schär, Pain Grati)

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Utensils

One ovenproof dish (holding approx. 2 1/2 l), greased

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.

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4 people

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Moroccan butternut squash lasagne

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