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Gluten-free Pumpkin Lasagne


By Nicola Galloway

Serves 4

This is a simple lasagne which uses thin slices of pumpkin rather than pasta sheets. Therefore it is suitable for people who are gluten-free. If using beans, make sure they are thoroughly cooked and mash them up a bit first.

Prep time: 25 minutes
Cook time: 40-50 minutes

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 500g beef mince or 2-3 cups cooked beans
  • 2 cloves garlic, chopped
  • 1 teaspoon dried oregano
  • 400g can chopped tomatoes
  • 2 tablespoons tomato paste
  • salt and pepper
  • 400g pumpkin, thinly sliced
  • 1 1/2 cups of grated edam cheese

Preheat oven 180 C. Grease a baking dish.

Heat the oil in a large frying pan and sauté the onion until soft. Add the mince or beans and cook until browned. Add the garlic and oregano and cook for another minute. Add the tomatoes and paste and simmer until thick. Season to taste.

In a greased lasagne dish, place a layer of pumpkin slices, sprinkle with cheese and cover with half of the mince/ bean mixture. Repeat this layer finishing with a layer of pumpkin slices and the remaining cheese.

Bake for 40-50 minutes until the pumpkin is tender. Serve with a side of salad or greens.

*In summer pumpkin can be replaced with sliced zucchini or eggplant.

Variation: spread basil pesto over the pumpkin layers for added flavour.

About the author

Nicola Galloway is a trained chef with a diploma in natural nutrition (Canada) who is passionate about the benefits of healthy and flavoursome food. Raised by two doctors, her focus on health was never far behind her love for creating good food. She is the author of two recipe books; Alive - Food for Health and Vitality, and Cooking for your Child - healthy recipes from first foods to school lunches.

Nicola's mission in life is to inspire others to make healthy food choices and enjoy the art of cooking. She lives in Nelson, New Zealand with her family.

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