Pumpkin Rajaga can be a late summer meal. We share with you with a delicious, Beef Pumpkin Rajaga recipe with you, with all the tips and tips you have learned to reduce moisture, get firm, rich, delicious, and have a lot of consistency.
The best meat cheese pumpkin lasagna
I remember the first attempt to make pumpkin lasagna. Suppose you have not been able to try again for a long time due to the final result. It was soup and soft and could not be recognized as lasagna. But I like pumpkin. And I am not a quitter. So I was armed with more experiences and new ideas and returned to the drawing board.
The last lasagna was rich and delicious, made of handmade sauce (to add more vegetables) with beef and super aroma, and it is beautifully maintained and can be captured on its own against traditional Lajaga. And the entire fan is seduced by the tricky eaten people to bite a bubble baked cheese.
Materials needed to make pumpkin lasagna:
- zucchini
- Grilled beef
- onion
- pimento
- carrot
- garlic
- Crushed Italian tomato
- Dried Oregano And basil
- Salt and pepper
- Cortage cheese
- Pamasan cheese
- egg
- Mozzarella cheese
How to make the best pumpkin lasagna:
- Prepare the pumpkin. Cut the pumpkin thinly. They don’t have to be perfectly uniform! Put a colony in the sink and reduce it to a paper towel. Add pumpkin sculptures and salt. Sit the pumpkin and sweat for 30 minutes. After it is set, tap the pumpkin with a paper towel to remove all moisture.
- Cook the meat. It is cut off when you grind the grinding beef in a large frying pan with a high heat. If you are completely cooked, remove the paper towel with a lined dish.
- Make the source. Cook the onions, bell peppers, carrots and garlic in the same frying pan. Cook for a few minutes until the onion is translucent. Then add crushed tomatoes, seasonings and cooked beef. Boil and cook for 10-15 minutes.
- Mix the filling. Combine cottage cheese, eggs and pharmacic acids in a small bowl. Stir well.
- Assemble Lajanna. Start by adding a thin sauce layer in a 9 × 13 -inch baking plate. Add 1/3 of the pumpkin layer, 1/3 of the sauce, and the crushed mozzarella layer. Repeat the layer twice. Pumpkin, Mozzarella cheese, and sprinkle some Oregano and basil.
- baking. Bake in the oven 350 degrees until 40-45 minutes or cool and foam. Turn the oven to bake. It takes only 1 to 2 minutes, so look closely!
- take pleasure in! Take a break for about 15 minutes, cool it before serving, and set it slightly. If you want, it is with fresh basil. take pleasure in!
Tips for Pumpkin Lajaga without water:
Here are some tips for making pumpkin lasaga, not too soup.
- Cut the pumpkin strip very thinly. I used a knife, cheese cutter, and filler to succeed with everyone. Noodles do not need to look uniform, so do not get stressed even if they are incomplete.
- “Sweat” for 30 minutes before using the pumpkin. To do this, place a paper towel on the bottom of the column and put the slice at the top. Sprinkle freely with salt and leave it for 30 minutes. Salt helps to attract moisture from pumpkin. As time comes, wipe the slice with a neat towel to remove excessive moisture and too much salt.
- Or -If you don’t want to use sweat methods, bend the strip in the oven for a few minutes until it is a bit brown. This should dry them nicely.
- Reduce liquid in the source. Use a thick, tomato sauce, not a runny nose. Before mixing with eggs and pharmacic acid, sprinkle excessive liquid with a spoon in cottage or ricotta cheese.
- After Lajagna cooks for 20 minutes, he turns the oven, grills the door, and opens the door to just crack. Try to cook for 2 minutes until the pumpkin is brown and brown. Be careful not to burn.
- When Lajaga comes out of the oven, let’s cool for 20-30 minutes before cutting. This sets part of the liquid and gives time to evaporate.
Using these technologies, I grabbed them together and succeeded in making pumpkin lasagna with the right amount of moisture. And the next day, it’s better!
A perfect sliding meal
Traditional lasagna can begin to be built after the first day. But pumpkin lasagna can surprise the second heating. In fact, the day of the refrigerator will help you mix all the flavors of Italy for a more delicious laga!
To prepare this meal in advance, you can continue to make it as a whole. Then cool in almost any direction before the refrigerator.
After maximum two days, re-heating for 25-30 minutes in the oven 375 degrees.
What should we provide with Pumpkin Lajaga?
Our side comes with pumpkin lasagna:
More amazing pumpkin cooking:
Pumpkin
This delicious, beef pumpkin lasagna is firm, rich, meat, cheese, and a very delicious sauce!
Serving: 9 Serving
Calories: 281Kcal
Wash and cut the pumpkin. Sort the colors with a paper towel and put it in the sink. Put the pumpkin in a colony and generously add salt. Pumpkin strips sweat for 30 minutes.
Dice onions, red bell peppers, cheated garlic and minced garlic.
Preheat the oven to 350 ° C.
In the middle of the high heat, in a large frying pan, browned pieces are cut into small pieces until the beef is fully cooked. Remove beef and keep it separately from the paper towel.
In the same frying pan, fry onions, pepper, carrots and garlic until the onions are translucent.
Crushed tomatoes, oregano, basil, salt and pepper, and cooked with beef back into the frying pan. Boil and boil for 10 minutes.
Meanwhile, the cottage cheese, eggs and pharmacic acid are mixed with small bowls.
If the pumpkin sweats for 30 minutes, it is dried with a clean cloth or paper towel.
Sprinkle 1 cup of bologney sauce on the floor of 9 × 13 fans.
Slice it thinly on the sauce and overlap slightly. Sprinkle 1/3 of the bologney sauce on the pumpkin slice and then sprinkle one third of the cottage cheese mixture on it. Sprinkle mozzarella cheese. Repeat this layer twice.
There is the final floor of the pumpkin and the remaining mozzarella cheese. Sprinkle some Oregano and basil.
Bake for 40-45 minutes without putting it in the oven. Bake the oven, bake, and turn the top of the lasagna into golden brown. Watch carefully -only 2 minutes or less.
Remove from the oven and set for 15-20 minutes before serving. Slice and enjoy!
Calories: 281Kcal | carbohydrate : 13G | protein: 30G | province: 12G | Saturated fat: 7G | Multi -unsaturated fat: 1G | Single unsaturated fat: 4G | Trans fat: 0.2G | Cholesterol: 81Mg | sodium: 964Mg | potassium: 714Mg | fiber: 3G | sugar: 8G | Vitamin A: 2275IU | Vitamin C: 37Mg | calcium: 349Mg | steel: 3Mg