Beet, pumpkin and goats' cheese lasagna
A tasty vegetarian variation of traditional lasagna with tomato and ground beef. This combination with beetroot, pumpkin and goats' cheese is definitely worth a try.
Servings 2 persons
Ingredients
- 700 g pumpkin
- 500 g cooked beets
- 250 g mild goats' cheese
- 800 g red tomatoes
- 250 g fresh lasagna sheets
- 1½ tablespoons fresh rosemary
- 2 tablespoons sunflower oil
- 1 onion
- Grana padano cheese, grated
View recipe 
