Pumpkin lasagne with Mexican twist and tomatillo avocado salsa

Pumpkin lasagne
Preheat the oven to 190°C. Peel the Kabocha pumpkin and remove the seeds. You only need a quarter of the pumpkin for this recipe, so use the rest to make a tasty pumpkin soup. Cut the quarter into thin slices using a mandolin or a sharp knife.

Put a large skillet with olive oil on medium-high heat and add the onion and garlic. Fry until the onions turn glassy. Add the minced meat and fry until loose. Then stir in the black beans, spices, diced tomatoes and passata and simmer for about 10 minutes. In a separate bowl, mix the cheddar with the creme fraiche and stir well.

Grease the baking dish with a little olive oil and start with a thin layer of the mince sauce. Lay the pumpkin slices on top and then cover with a layer of cheese sauce. Repeat these steps until all ingredients are used up and finish with a layer of cheese sauce on top.

Cover the baking dish with aluminium foil and bake in the preheated oven for about 40 minutes. Then remove the foil and bake for another 15 minutes, or until the cheese is golden brown and the lasagne is cooked. Garnish with the spring onion.

Tomatillo avocado salsa
Roast the tomatillos, onion, garlic and pepper in the oven until soft and lightly browned. Blend all the ingredients for the salsa in the blender and season with salt and pepper. Serve the salsa with the lasagne.