- Energy Kcal 767
- Carbohydrates g 84
- of which sugars g 11.8
- Protein g 30.8
- Fats g 34.2
- of which saturated fat g 15.89
- Fiber g 3.9
- Cholesterol mg 145
- Sodium mg 708
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 35 min
- Serving: 6 people
- Cost: Low
Pumpkins are a sweet, fragrant treat that awaits us in fall... Who can resist their captivating flavor? Definitely not us, and we’ve already suggested loads of pumpkin recipes, many of which are Halloween-related. But we haven’t been able to resist the temptation to try it in new versions, so today we’re making pumpkin lasagna! This recipe has tasty layers of lasagna and rich béchamel sauce alternating with deliciously soft diced pumpkin. We suggest making this delectable dish on cold days when you want something hot from the oven to warm up: There’s nothing better than this flavorful and enveloping comfort food dish that will make you shut your eyes in delight as you enjoy the first bite!
- Ingredients for a 7x11-inch (20x30-cm) baking dish
- Green egg lasagna sheets ½ lb (500 g)
- Pumpkin 2 ⅔ lbs (1.2 kg) - flesh, already cleaned
- Vegetable broth ½ cup (100 g)
- Extra virgin olive oil ¼ cup (50 g)
- Rosemary 3 sprigs
- Fine salt to taste
- Black pepper to taste
- Parmigiano Reggiano DOP cheese ⅓ cup (40 g) - grated
- Garlic 2 cloves
- Provola cheese ½ lb (250 g)
How to prepare Pumpkin lasagna
To make the pumpkin lasagna, start by preparing the vegetable broth. Then turn to cleaning the pumpkin: Cut it in half, remove the seeds and stringy parts 1, and then remove the skin 2. Cut the flesh into strips and then dice 3.
Rinse the rosemary, dry, and chop the needles finely; in this step you can chop up the garlic cloves, too 4, or else you can fry the cleaned whole cloves in a nonstick pan with lightly heated oil 5. Add the chopped rosemary 6, and once the garlic has turned golden you can remove it.
Then, over very low heat, add a ladleful of broth to keep the chopped rosemary from burning and get it to release its aroma 7. Let it infuse for a few moments and then add the diced pumpkin. Turn up the heat and sauté the pumpkin well 8, stirring often. Season with salt and pepper; once the pumpkin is nicely browned, add a ladleful of vegetable broth 9. Lower the heat, cover with a lid, and leave to cook for around 15 minutes, stirring and adding a ladleful of broth as needed, until it has softened.
While the pumpkin is cooking, turn your attention to the béchamel sauce: Warm the milk in a saucepan, making sure it doesn’t reach a boil, and season with some nutmeg 10. While the milk is heating up, melt the butter in another saucepan over low heat, and once fully melted, remove from the heat and sprinkle in the flour 11, continuing to whisk vigorously to keep lumps from forming. Place it back on the stove once you’ve got a roux, always keeping the heat moderate to make it golden, and then add the milk 12.
Stir well to combine the ingredients 13 and allow to thicken for a few minutes. At this point, you’ll have all the ingredients ready to assemble the pumpkin lasagna. Take a 7x11-inch (20x30-cm) baking dish and add a layer of béchamel 14, then a layer of egg pasta sheets 15, until the surface of the dish is covered.
Add another layer of béchamel 16, then the diced pumpkin and provola cheese 17. Next add another layer of lasagna sheets and béchamel 18.
Continue by adding pumpkin and provola and then again with alternating layers until finishing with béchamel, pumpkin 19, and grated Parmigiano Reggiano cheese 20. Bake the pumpkin lasagna at 350°F (180°C) in a preheated conventional oven for 30 minutes. If you’d like, complete the cooking by putting the lasagna under the broiler for a few minutes until you see a light crust form on the surface. Now, take the baking dish out of the oven, let it rest for a few minutes at room temperature, and then serve your pumpkin lasagna still steaming 21.
We recommend eating the pumpkin lasagna while it’s still piping hot. If there’s any left over, you can keep it in the fridge covered with plastic wrap for up to 1 day.
You can also freeze it if you’ve used fresh and not defrosted ingredients: If you freeze it raw, you can defrost it in the fridge and bake it as per the instructions in the recipe. If you freeze it already cooked, you can reheat it in the oven.
Want to make this lasagna even more tempting? Try blending some of the pumpkin to make a smooth purée to use in the different layers – it will be irresistible! And to take things up a notch, add some diced smoked pancetta or strips of speck lightly fried in a pan!