Autumn Lasagna

To prepare the autumn lasagna, start with the pumpkin: cut it into wedges and then remove the skin and seeds 1, dice the flesh 2, and thinly slice the leek 3.

In a pan, heat a drizzle of olive oil and sauté the leek over medium-high heat for a couple of minutes 4. Then add the diced pumpkin, keeping 1.8 oz aside for the ragù 5, the rosemary, and continue cooking over medium heat, adding the vegetable broth little by little 6, as it is absorbed by the pumpkin. Cook for about 20 minutes or until the pumpkin is soft.

Meanwhile, prepare the ragù: remove the casing 7 and crumble the sausage, placing it in a large pan 8, season with fennel seeds 9, and brown it with a drizzle of oil,

then deglaze with white wine 10 and let it evaporate. Add the reserved 1.8 oz of pumpkin 11, season with rosemary 12

and continue cooking for 15-20 minutes, adding the vegetable broth 13 to prevent it from drying out. Once cooked 14, turn off the heat and set the ragù aside. In the meantime, the pumpkin will be ready 15; blend it with an immersion blender

to make the cream 16. Clean the mushrooms: brush off any dirt, rinse them quickly if necessary, and dry them well with a cloth. Slice the mushrooms lengthwise 17, place them in a pan with a drizzle of oil and a clove of garlic 18

and sauté for 5 minutes 19, adding vegetable broth if needed. Once cooked, turn off the heat and set aside 20. Prepare the béchamel: heat the milk in a saucepan, flavored with nutmeg 21,

separately, melt the butter over low heat, then turn off the heat and add the sifted flour, stirring with a whisk to avoid lumps 22. Then put it back on low heat and stir until it turns golden to make the roux 23. Add the roux to the milk 24,

stirring vigorously with the whisk. Cook for 5-6 minutes over low heat until the sauce thickens 25. Everything is ready to assemble the lasagna: take a 8x12 inch baking dish, spread a layer of béchamel on the bottom 26, then a layer of pumpkin cream 27

and place a first layer of lasagna sheets 28. Cover with the first layer of ragù 29 and then place the mushrooms on top 30,

then start a second layer with the sheets 31 in the same order: béchamel, pumpkin cream, ragù, and mushrooms, continue until the ingredients are finished. Finish with a layer of ragù and mushrooms, sprinkle the surface with grated Grana Padano cheese, and season with a few sprigs of rosemary 32. Bake the lasagna in a preheated static oven at 355°F for 15 minutes plus 5 minutes on grill mode. Once cooked, remove the autumn lasagna from the oven and let it cool slightly 33 before serving.