Keto Beef and Pumpkin Lasagne

Keto Beef and Pumpkin Lasagne

Share on facebook
Share on twitter
Share on pinterest
Share on print
Share on email

I might be a little cheeky calling this a lasagne, as it doesn’t actually have any pasta sheets whatsoever. But it does have layers of rich beef and tomato sauce, and a topping of golden melted cheese. I have created a little extra layer of pumpkin mixed with cream cheese and flavored stock. It’s kind of like a creamy pie filling which oozes between the beef layers. The reason I use frozen spinach in this recipe is because it’s easy, and I like the texture and fine chop of frozen spinach. But you can use fresh spinach if you wish! Just chop it and wilt it before adding to the lasagne. This isn’t the kind of dish which gives you a nice, tidy slice…it’s more on the sloppy side, in a good way!

Ingredients:

How to make:

  • Preheat the oven to 390 degrees Fahrenheit and have a lasagne dish standing by (standard size is fine, it doesn’t matter if it’s a little larger or smaller, just use what you’ve got)
  • Drizzle the olive oil into a large saute pan or deep-sided frying pan and place over a medium-high heat
  • Add the garlic and onions to the hot pan and stir as they soften, around 2 minutes
  • Add the beef and herbs to the pan and stir as the beef turns from pink to brown
  • Add the tomato puree and a pinch of salt and pepper, stir to combine and leave to simmer on a low heat while you prepare the rest of the ingredients
  • You can either microwave or boil your pumpkin cubes until soft. If microwaving, pop them into a microwave-safe bowl with a dash of water, cover and cook on high until soft, turning the pieces every couple of minutes. If boiling, simply simmer the pumpkin in a pot with water until soft, then drain thoroughly
  • Mash the cooked pumpkin with a potato masher, don’t worry if it’s a little chunky
  • Add the cream cheese, stock, salt and pepper to the mashed pumpkin and carefully stir to combine everything together. It might take a little while, and it’s best to go slow at the start to avoid splashing stock everywhere, but it will all come together to form a creamy, smooth batter
  • Spread a thin layer of pumpkin mixture onto the bottom of your awaiting lasagne dish, then add a layer of the beef and tomato mixture, then a thin layer of spinach, and repeat the process until everything has been used up, it doesn’t matter which layer you finish with
  • Sprinkle the top layer with cheese before popping into the oven to bake for about 30 minutes or until golden and bubbly
  • Leave to cool a little before serving. It will be pretty moist and not exactly compact…but it’ll be delicious all the same!

Share this post

Share on facebook
Share on twitter
Share on pinterest
Share on print
Share on email