Beet, pumpkin and goats' cheese lasagna

Beet, pumpkin and goats' cheese lasagna

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.

Servings 2 persons,


  • 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


  • 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.
Beet, pumpkin and goats' cheese lasagna