Clean the pumpkin from the skins, seeds and fibers and grate. Onions finely cut. Garlic pass through the frog. Grind the herbs.
Saut? onion in oil 5 minutes. Add ground beef and obzharivaya 5-7 minutes, stirring to not form lumps. Then add the pumpkin and fry for another 5 minutes. At the end of salt, add the herbs, garlic, red and black pepper, mix and remove the stuffing from heat.
Cook the sauce for lasagne with pumpkin.
In a saucepan, dissolve a small amount of water tomato paste and bring it to a boil. Pour in the wine and boil, stirring, simmer 3 minutes. Add the sauce and Basil and oregano and potami on low heat for 10 minutes.
Assemble lasagna.
If necessary, boil the leaves for lasagna. Cheese RUB on a coarse grater.
At the bottom of the form, greased with vegetable oil, pour a little tomato sauce, put 2-3 sheets for lasagna overlap, the control part of the pumpkin meat filling, sprinkle with grated cheese and field tomato sauce.
Repeat the procedure 2-3 times as enough sheets and minced meat. The last layer cover the lasagna sheets, field tomato sauce and sprinkle cheese.
Send lasagna with pumpkin in a preheated 200°C oven and bake 30 minutes or until Golden brown. Then let the lasagna sit 10 minutes, cut into portions pieces and serve.