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.
- 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.