Dried Meat Lasagna Recipe

Try a different lasagna with a very special flavor.

Ingredients

• 500 grams of lasagna pasta
• 300 grams of mozzarella

Ingredients Filling

• 1 kg of desalted, cooked and shredded dried meat
• ½ cup (tea) of the meat cooking broth
• ½ cup (tea) of chopped onion
• 1 cup (tea) of chopped tomato
• ½ cup (tea) of chopped olives
• 1 clove of garlic
• 2 tablespoons of olive oil
• 4 tablespoons mayonnaise
• Black pepper to taste
• Salt to taste

Ingredients Sauce

• 1 kg of pumpkin
• 150 grams of cream cheese
• 3 cups (tea) of vegetable broth
• 1 cup (tea) of chopped onion
• 3 tablespoons of olive oil
• 1 clove of garlic, well crushed
• black pepper to taste
• Salt to taste

Preparation Mode

1. Cook the pasta al dente.
2. Once cooked, spread a little butter on it so it doesn’t stick. Set aside.

Preparation Method Filling

1. In a pan, heat the olive oil and brown the onion and garlic.
2. Add the dried meat, pepper, salt, tomato, olives and broth.
3. With the pan covered, cook for 5 minutes. Set aside.

Sauce Preparation Method

1. Peel and cut the pumpkin into cubes.
2. In a pan, heat the olive oil and brown the onion and garlic.
3. Add the pumpkin and sauté for 5 minutes.
4. Add the vegetable stock and cook until the pumpkin is soft.
5. Season with pepper and salt.
6. In a blender, beat the pumpkin with the cream cheese. Set aside.
7. Preheat the oven to 220ºC.

Assembly

1. In a baking dish, alternate layers of sauce, pasta, meat and mozzarella.
2. Sprinkle with cilantro or parsley and green onions.
3. Cover with aluminum foil.
4. Bake for approximately 25 minutes.

Mom’s Tips

Jerimum (northern Brazil) = pumpkin

Yields approximately 4 servings.