Lasagna of beet, pumpkin and goat cheese

Name: lasagna of beet, pumpkin and goat cheese
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 450 g frozen pumpkin; 500 g cooked beetroot bag, coolers; 1 onion; 250 g goat cheese mature 50; 2 el sunflower oil; 800 g tomato cubes can of 400 g; 1,5 el dried sage; 250 g fresh lasagne sheets coolers

Lasagna of beet, pumpkin, tomato cubes and goat's cheese.

Ingredients

Kitchen Stuff

1 blender
1 baking dish (20 x 30 cm)

Directions

Preheat the oven to 180 ° C.
Prepare the pumpkin pieces according to the instructions on the package in the microwave. Meanwhile, cut the beets into thin slices.
Chop the onion and grate the cheese.
Heat the oil in a pan and fry the onion for 2 minutes. Add the pumpkin pieces and tomato cubes.
Remove the pan from the heat and mash the vegetables with the hand blender.
Put the pan back on the heat, add the sage and cook gently for 3 minutes. Season with pepper and salt.
Grease the oven dish. Spread a layer of pumpkin tomato sauce over the bottom of the oven dish. Cover with ⅓ of the lasagne sheets.
Divide ⅓ of the rest of the sauce, half of the beets and ⅓ of the goat's cheese. Make 2 more layers, the latter of which does not contain beet.
Bake the lasagna in the middle of the oven for about 30 minutes until done. Cover with aluminum foil if the lasagne becomes too dark.
Sprinkle before serving with the sage. Yummy! .