Lasagna with Red Sauce Made from Tomatoes, Pumpkins and Cauliflower Recipe


  • Tomato Pumpkin Sauce:
  • 300 grams fresh tomatoes, halved lengthwise
  • 250 grams pumpkin, blanched
  • 2 tbsp extra-virgin olive oil, divided
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup chicken stock
  • 60 grams tomato paste
  • 1 pack all-purpose cream (240 ml)
  • 1/2 tsp salt
  • 1/8 tsp freshly ground pepper

Cauliflower filling:

  • 1 bouquet cauliflower
  • 350 grams ground pork
  • 3 cloves garlic
  • 10 grams fresh basil, coarsely chopped
  • salt and pepper to taste


  • 1/4 cup grated Parmesan cheese, divided
  • 1/2 tsp salt
  • 1/4 tsp dried oregano
  • 1/8 tsp freshly ground pepper
  • 9 lasagna noodles (uncooked), preferably whole-wheat

Cooking Instructions:

To prepare tomato pumpkin sauce: Saute garlic, onion, pumpkin, and fresh tomatoes in a saucepan until tender. Put in tomato paste, cream and dried oregano and basil. Put it in a blender.

  1.  Add chicken stock into the tomato pumpkin sauce and let it boil for five minutes. For the cauliflower filling: Saute garlic, ground pork and blanched cauliflower (chopped), season with fresh basil, salt and pepper. To prepare lasagna:
  2. Boil water in a stock pot with salt. Put in lasagna until cooked. Drain. To assemble the lasagna dish: Spread the tomato pumpkin sauce in the prepared baking dish.
  3. Top with three lasagna noodles. Top the noodles with a cup of tomato pumpkin sauce then put the filling. Repeat the layers once more, pressing down on the filling as you layer; the pan will be very full.
  4. Place the remaining three noodles on top and spread with the remaining tomato pumpkin sauce.
  5.  Sprinkle with the remaining 3/4 cup mozzarella and 1/4 cup Parmesan cheese.
  6. Bake the lasagna for 50 minutes. Uncover and bake until the cheese browns slightly, about 10 minutes more. Let stand for 10 minutes before serving.

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One Response

  1. Celeste April 1, 2014
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