Pumpkin and Manchego Cheese Lasagna

Prego
Delicious and healthy lasagna made with pumpkin sheets, filled with ground beef, vegetables, and traditional Prego® sauce. Baked with manchego cheese, it is the most nutritious option to enjoy this delightful version of an Italian dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 2 tablespoons olive oil
  • 1 clove garlic, finely chopped
  • 1/2 onions, finely chopped
  • 2 carrots, finely chopped
  • 1 sprig celery, finely chopped
  • 1 cup leek, finely chopped
  • 1 pinch oregano
  • 1 jar Prego® traditional sauce, 680 g
  • 1 pinch salt
  • 1 pinch pepper
  • 6 zucchinis, sliced lengthwise into ½ cm sheets
  • 3 cups Manchego cheese, grated
Preparation
20 mins
15 mins
Low
  • Preheat the oven to 180° C.
  • Heat the olive oil in a skillet over medium heat, cook the garlic and onion for 1 minute. Add the carrot, celery, leek, oregano, and Traditional Prego® sauce and cook for 5 minutes. Season and set aside.
  • In a greased lasagna dish, add a layer of pumpkin sheets, a layer of filling, and a layer of cheese, until the dish is full. Finish with pumpkin and manchego cheese.
  • Bake in the oven for 10 minutes or until the cheese is melted and the pumpkins are soft.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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