Lasagna with porcini mushrooms, pumpkin and gorgonzola
- Vegetarian
- Energy Kcal 641
- Carbohydrates g 52.6
- of which sugars g 12.7
- Protein g 25
- Fats g 36.3
- of which saturated fat g 14.14
- Fiber g 6.2
- Cholesterol mg 101
- Sodium mg 759
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 1 h 22 min
- Serving: 6
PRESENTATION
Lasagne ai porcini, zucca e gorgonzola—oh man, it's something else. Right from Emilia-Romagna, this dish really shows off what the region does best. It's all about lasagne ai porcini and those seasonal vibes. People there layer fresh egg pasta with tender pumpkin slices and earthy, moist porcini mushrooms. And here's the thing: the creamy béchamel, with gorgonzola cheese, is what makes it pop. That rich and creamy flavor wraps around everything, giving it such a comforting vibe. Perfect for when the weather gets a little chilly. Seriously good stuff.
Plus, you’ll find this kind of lasagne alla zucca and mushroom mix at big Sunday family dinners, 'cause it feels both fancy and homey. For sure. In Emilia-Romagna, folks love mixing it up with different lasagne autunnali versions—sometimes with more pumpkin, sometimes with extra lasagne al gorgonzola. And listen, that classic béchamel sauce ties it all together.
There's something magical about the way the golden pasta edges get a bit crispy, while the inside stays soft and gooey from the cheese and mushrooms. It’s easy to see why these lasagne vegetariane are considered pure comfort food.
Thing is, this isn’t the only style you'll find. There's a bunch of creative takes, from lasagne con funghi porcini to veggie-packed mixes. Each version tells a story, but they all bring everyone together around the table. Whether you’re after a ricetta lasagne ai porcini or want to mix in some pumpkin like in the ricetta lasagne alla zucca, you get something that feels just right for autumn. It’s a dish that always gets people excited for seconds. Really really good. A beloved choice for gatherings, reflecting the heart and soul of Italian culinary tradition.
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INGREDIENTS
- for a 8x12 inch tray
- Lasagne egg pasta 9 oz (250 g)
- Grana Padano PDO cheese 1 oz (30 g) - to grate
- for the mushrooms
- Porcini mushrooms 2 lbs (900 g)
- Extra virgin olive oil 3.4 tbsp (50 ml)
- White wine 1.33 oz (40 ml)
- Thyme 1 sprig
- Garlic 1 clove
- Parsley 0.7 tbsp (10 g)
- Fine salt to taste
- Black pepper to taste
- for the pumpkin
- Pumpkin 2.2 lbs (1 kg)
- Rosemary 4 sprigs
- Extra virgin olive oil 3 tbsp (45 ml)
- Fine salt to taste
- Black pepper to taste
- for the béchamel
- Whole milk 2 ¾ cups (650 ml)
- Type 00 flour 0.4 cup (50 g)
- Butter 3 ½ tbsp (50 g)
- Gorgonzola cheese 7 oz (200 g)
- Nutmeg to taste
- Fine salt to taste
- to grease the tray
- Extra virgin olive oil to taste
How to prepare Lasagna with porcini mushrooms, pumpkin and gorgonzola
To make the lasagna with porcini, pumpkin, and gorgonzola, slice the pumpkin, peel it 1 and cut it into cubes 2, line a baking sheet with parchment paper and distribute the pumpkin cubes on top, season with rosemary, salt, pepper, and a drizzle of olive oil 3.
Bake in a preheated static oven at 425°F-465°F for 25 minutes, plus 5 minutes with the grill (if using a ventilated oven, bake at 425°F for 15 minutes). In the meantime, take care of cleaning the porcini mushrooms: With the help of a sharp knife with a smooth blade, begin to remove the earthy part on the stem, gently scraping it until any trace of soil is removed 4, remove further soil residues with a damp cotton cloth. Slice the mushrooms, they should be about 2-3 mm thick 5. In a pan, sauté the garlic with a drizzle of oil 6, just long enough to flavor the oil,
then remove the garlic and add the sliced porcini mushrooms 7, splash with white wine 8, add salt and pepper, cook over high heat for 6 minutes. Meanwhile, chop the parsley and thyme leaves and add them to the mushrooms 9.
In the meantime, the pumpkin will also be ready, remove it from the oven and let it cool slightly 10. Prepare the béchamel: cut the gorgonzola into cubes, heat the milk in a saucepan flavored with nutmeg 12.
In another saucepan, melt the butter cut into pieces over low heat 13 and incorporate the sifted flour 14, quickly stirring with the whisk 15 to create the roux,
at this point, pour the hot milk onto the roux in a thin stream, always stirring and keeping the heat low, continue until the sauce has thickened and then add the gorgonzola cubes 16, keeping aside 50 g that will be used for the final layer of the lasagna. Adjust the salt if necessary, and now everything is ready to assemble the lasagna: take an 8x12 inch baking dish, spread a layer of béchamel with gorgonzola on the bottom 17, place 4 sheets of lasagna slightly overlapping 18,
cover the sheets with béchamel 19, then spread over the sautéed mushrooms 20 and the pumpkin cubes 21.
Make another layer with 3 sheets 22, to ensure the lasagna is compact, arrange one layer of sheets vertically and one horizontally. Spread the béchamel on top and continue with the same filling of porcini and pumpkin 23, alternate a layer of 4 sheets, béchamel, and porcini and pumpkin filling, and finish with a last layer composed of 3 sheets 24, béchamel, mushrooms, pumpkin, sprinkle the surface with Grana Padano, and add the cubed gorgonzola set aside.
Sprinkle the surface with Grana 25 and add the cubed gorgonzola set aside 26. Bake in a preheated static oven at 425°F for 20 minutes (or at 390°F for 10-15 minutes). Once cooked, remove the lasagna with porcini, pumpkin, and gorgonzola 27 and let it cool slightly before serving.