The pumpkin lasagna is a perfect first course for the autumn season. It is a dish that can be made in many variations, for example the pumpkin and sausage lasagna adding an ingredient that will give an even more intense and particular flavor to the dish.
Here’s the recipe and some useful tips.
- 400 g of lasagna
- 350 g of pumpkin
- 200 g of sausage
- 150 g of spinach
- Parmigiano Reggiano to taste
- Extra virgin olive oil to taste
- 1 clove of garlic
- salt to taste
For the béchamel
- 4 cups milk
- 1 cup 00 flour
- ½ cup butter
- salt to taste
- nutmeg to taste
Deprive the pumpkin of the outer rind and reduce it in small cubes. Once the pumpkin is ready. Take a large non-stick frying pan to heat up extra-virgin olive oil with a clove of garlic.
After about a minute add the sausage and let it whiten. Then add the pumpkin cubes, salt and pepper and cook for a few minutes. If necessary add some vegetable broth to improve the cooking of the pumpkin. Cover with a lid so that the pumpkin is cooked faster.
In the meantime, prepare the béchamel. Melt the butter in a saucepan with the flour and stir energetically so as to give life to the so-called roux and at this point add the milk. Mix so as to melt the roux well and add salt and nutmeg. Mix well and continue cooking until the béchamel has thickened and you have reached the right consistency.
At this point, all the ingredients are ready to prepare the pumpkin and sausage lasagna. Take a baking dish and dirty the bottom with the béchamel sauce. Add the first layer of lasagne, cover with a seasoning layer with pumpkin and sausage and add some béchamel. Then add spinach, which you have previously boiled. Cover with another layer of lasagna and continue in this way until you have made all the layers possible.
Finish your lasagne with a layer of pumpkin and sausage dressing, spinach and a generous layer of béchamel. On the surface add also abundant grated Parmesan cheese.
Place the lasagne in a preheated oven at 356°F for about 35-40 minutes. Once ready, let rest the lasagna aside for about ten minutes and serve to your guests when it is still warm.
Store the pumpkin and sausage lasagna for a maximum of a couple of days in the refrigerator in an airtight container.
If you wish, replace the sausage with veal or ground pork or give an extra note to the dish adding mushrooms or the cheese you prefer.