Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, finely chopped (approx. 150g)
  • 2 cloves garlic, minced
  • 500g (1.1 lbs) ground beef (preferably lean)
  • 1 (28 oz) can crushed tomatoes (800g)
  • 1/2 cup dry red wine (120 ml)
  • 1 tbsp tomato paste (15 ml)
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • Salt and freshly ground black pepper to taste
  • 500g (1.1 lbs) pumpkin, peeled, seeded, and cubed (butternut squash works well)
  • 2 tbsp olive oil (30ml)
  • 1 clove garlic, minced
  • 1/4 tsp ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 tbsp finely chopped fresh sage
  • 4 tbsp unsalted butter (60g)
  • 4 tbsp all-purpose flour (30g)
  • 4 cups whole milk (1 litre)
  • 1/4 tsp ground nutmeg
  • Salt and freshly ground white pepper to taste
  • 250g (8.8 oz) no-boil lasagna noodles
  • 1 1/2 cups grated Parmesan cheese (approx. 150g)
  • 1 cup grated mozzarella cheese (approx. 100g)

Instructions:

  1. Sauté onion and garlic in olive oil. Brown ground beef, drain excess fat. Add crushed tomatoes, red wine, tomato paste, oregano, basil, salt, and pepper. Simmer for at least 20 minutes, stirring occasionally.
  2. Toss pumpkin cubes with olive oil, garlic, nutmeg, salt, and pepper. Roast on a baking sheet at 200C / 400F until tender. Mash with a fork or blend in a food processor until smooth. Stir in fresh sage.
  3. Melt butter in a saucepan. Whisk in flour and cook for 1 minute (roux). Gradually whisk in milk until smooth. Cook, stirring constantly, until thickened. Stir in nutmeg, salt, and white pepper.
  4. Spread a thin layer of béchamel sauce in the baking dish. Layer noodles, beef sauce, pumpkin puree, Parmesan cheese, and mozzarella cheese. Repeat layers, ending with béchamel sauce and a generous topping of Parmesan and mozzarella.
  5. Cover the baking dish with foil and bake at 180C / 350F for 20 minutes. Remove foil and bake for an additional 25 minutes, or until golden brown and bubbly. Let rest for 10 minutes before serving.