Pumpkin Lasagna
Vegetarian & Vegan options
🎃🍽️ Calling all pumpkin lovers! Our garden has been overflowing with pumpkins this year, so get ready for some mouthwatering dishes like Pumpkin Lasagna! Check out the video and read the recipe for your next pumpkin-based get-together.
Ingredients:
250g lasagna sheets
Olive oil
500g diced pumpkin
2 garlic cloves
A sprig of rosemary and sage
200ml vegetable broth
Salt and pepper
150g provola cheese
Grated Parmigiano Reggiano cheese
Béchamel sauce (500ml milk, 50g flour, 50g butter, salt, nutmeg, and 30g Parmigiano Reggiano cheese) For vegan option: substitute butter, milk, and cheeses with plant-based alternatives.
Procedure:
Peel and dice the pumpkin. Sauté in olive oil with garlic, rosemary, and sage until tender.
Cook the diced pumpkin on a slow fire with 1/4 cup of water covered with a lid.
Prepare the béchamel sauce by melting butter, adding flour, then slowly whisking in warm milk until thickened. Season with salt, pepper, and nutmeg.
Layer lasagna sheets in a baking dish, alternating with béchamel, diced pumpkin, provola, and grated Parmigiano Reggiano cheese.
Repeat layers until ingredients are used up, finishing with a layer of béchamel and Parmesan on top. Pour the broth all along the edge of the tray.
Bake at 180°C for 30-40 minutes.
Let cool slightly before serving.
Enjoy your pumpkin lasagna! 🍽️
Head over our Instagram page for a video tutorial with the detailed steps.