A tasty vegetarian variation of traditional lasagna with tomato and ground beef. This combination with beetroot, pumpkin and goats' cheese is definitely worth a try.
Servings2 persons
Main courses
Vegetables
60-90 minutes
Vegetarian
Airfryer
Ingredients
1 cup of pumpkin
3 ½ cups of cooked beets
8.8 oz. mild goats’ cheese
28 oz. red tomatoes
8.8 oz. fresh lasagna sheets
1½ tablespoons fresh rosemary
2 tablespoons sunflower oil
1 onion
Grana padano cheese, grated
Instructions
Peel the pumpkin and chop finely. Chop the onion and tear the leaves off the sprigs of rosemary. Mix in a bowl with one tablespoon of olive oil and roast them in the Airfryer at 350°F for 10 minutes.
Cut the beets into thin slices and the tomatoes into small cubes. Grate the cheese.
Puree the grilled pumpkin, onion, and rosemary together with the tomatoes using a hand blender. Put the sauce in a pan and heat gently for 5 minutes on low heat.
Take an ovenproof dish that fits in your Airfryer and grease it with a bit of oil. Start with a layer of sauce and cover with lasagna sheets. Divide half of the sauce and 1/3 of the beet slices over the sheets and cover with 1/3 of the goats' cheese. Repeat until all of the ingredients are used, but make sure that there is no beetroot on the top layer, only sauce and cheese.
Sprinkle the lasagna with some Grana Padano and bake at 300°F, for 45 minutes. For something a little special, let the lasagna cool, then cut out round 'towers' with a cookie cutter. Heat the towers for 6 minutes at 390°F and garnish with thinly sliced beetroot and goats' cheese.
