This lasagne from Simone's Kitchen has an Asian twist and is packed with vegetables. Great to start the week with!

1. Preheat the oven to 180˚C.
2. Heat a large frying or frying pan with the olive oil. In it, fry the onion until glazy. Add the garlic and mushrooms and fry until golden brown. Let the liquid evaporate for a while before adding the minced meat and thyme. Fry the mince until loose and set aside.
3. Heat another pan (or remove the mince mixture from the pan and use the same) and fry the curry paste in it for a while. Add the diced tin of tomatoes and the coconut milk. Add another splash of water. Season to taste with pepper.
4. Take an oven dish and start with a layer of pumpkin leaves, then a layer of whole-wheat lasagne leaves. Put half of your meatloaf mixture on top and some of the sauce. Repeat this layer again and then cover with pumpkin leaves/lasagne leaves and finish with the sauce. Sprinkle with the almond shavings and put in the oven for about 20-30 minutes or until the pumpkin is cooked.

This recipe is part of weekly menu 1.

Note: this recipe is for two adults and two children, adjust the quantities slightly for four adults.