The best recipe for meat lasagna with vegetables, this recipe is a perfect mix to savor all the flavors of Italy.
Learn more about Helena Gómez
Ingredients4 portions
Preparation
Chop the carrot and pumpkin into small squares.
Boil the pasta with a drizzle of olive oil and salt for about 10 minutes.
Add the tomato puree in a pot and the ground meat, carrots and pumpkins. Wait until the puree is absorbed and the meat is cooked.
In a refractory, put lasagna pasta, then a layer of meat, cream and cheese.
Cover with pasta lasagna and vovler to make another layer, finally you have to finish with cheese.
Cover the refractory with foil and put the refractory approximately 5 minutes in the oven and serve immediately.
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