Squash and mince lasagne

Name: Squash and mince lasagne
Prep time: 40 min
Total time: 75 min
Yield: 4
Ingredients: 2 tbsp olive oil; 500 g squash (e.g. Hokkaido); 1 onion; 50 g dried apricots; 4 sprigs oregano; 300 g minced meat (beef); ½ tsp salt; a little pepper; 2 tbsp tomato puree; 1 tin chopped tomatoes (approx. 400 g); 5 dl beef bouillon; 12 white lasagne sheets; 2 dl single cream for sauces; 60 g grated Sbrinz

What is little FOOBY? To the cooking rules

Utensils

Apron
Brush
Frying pan
Measuring cup
Oven mitts
Paring knife
Spatula
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Can opener
Spoon
ovenproof dish (approx. 2½ l)

Ingredients

4 people

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To prepare

1 tbsp olive oil

500 g squash (e.g. Hokkaido)

1 onion

50 g dried apricots

4 sprigs oregano

Mince

1 tbsp olive oil

300 g minced meat (beef)

½ tsp salt

a little pepper

2 tbsp tomato puree

1 tin chopped tomatoes (approx. 400 g)

5 dl beef bouillon

Lasagne

12 white lasagne sheets

2 dl single cream for sauces

60 g grated Sbrinz

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How it's done

The kids can help at the marked areas .

To prepare

1 tbsp olive oil

500 g squash (e.g. Hokkaido)

1 onion

50 g dried apricots

4 sprigs oregano

Brush the dish with oil. Halve the squash, remove the seeds, cut the squash into approx. 1 cm cubes. Peel and finely chop the onion. Cut the apricots into strips. Tear off the oregano leaves.

Mince

1 tbsp olive oil

300 g minced meat (beef)

½ tsp salt

a little pepper

2 tbsp tomato puree

1 tin chopped tomatoes (approx. 400 g)

5 dl beef bouillon

Heat the oil in a frying pan. Add the meat, brown for approx. 5 mins. Remove, season. Reduce the heat, add the onion to the same pan, sauté for approx. 2 mins. Add the squash, apricots and tomato puree, cook for approx. 5 mins. Add the tomatoes, stock and oregano, bring to the boil. Reduce the heat, return the meat to the pan, cover and simmer for approx. 10 mins. Spread 3 tbsp over the bottom of the prepared baking dish.