Lasagne with 5 Vegetables

To make the lasagna with 5 vegetables, trim the eggplants and slice them with a mandoline to a thickness of 1/8-3/16 inch 1. Slice the pumpkin and peel it 2, then dice it 3 and set it aside.

Clean the artichokes: remove the stem 4 and take off the tougher outer leaves, then cut them in half 5 removing the inner fuzz, and place them in a bowl filled with water acidulated with lemons to prevent browning, and slice them into strips 6.

Clean the porcini mushrooms: cut off the stem and wipe the surface with a cloth to remove dirt 7, then slice them lengthwise to a thickness of 1/16-1/8 inch 8. Now proceed with cooking the vegetables: grill the eggplant slices on both sides on a hot grill 9 for a few seconds

then slice the grilled eggplants into strips 10. In a saucepan, place the pumpkin cubes, add the milk, salt, pepper, and season with nutmeg 11, cook over low heat for 20 minutes. Then, using an immersion blender, blend the warm pumpkin and milk 12

to obtain a smooth cream 13, then sift the ricotta directly into the bowl with the pumpkin cream 14 and mix with a whisk to combine 15,

finally, flavor with thyme leaves 16 and store the cream in the refrigerator. Continue with cooking the spinach: rinse the spinach leaves under running water and place them in a pan with about 1.35 tbsp of oil and a clove of garlic 17, cook covered for 4-5 minutes until soft, then at the end of cooking, remove the garlic 18, salt and pepper.

Also cook the artichokes in a pan with about 1.35 tbsp of oil, garlic, salt, and pepper for 5-6 minutes 19 until tender 20, then remove the garlic clove. Now it's the mushrooms' turn: place another pan on the heat with about 1.35 tbsp of olive oil and a clove of garlic, add the mushrooms, salt, pepper 21, and cook for 4-5 minutes.

At the end of cooking, remove the garlic clove 22. Everything is ready to assemble the lasagna: take an 8x12 inch baking dish, oil the bottom 23 and spread a layer of pumpkin cream on top 24.

Place 3 sheets of egg pasta 25, then fill with another layer of pumpkin cream 26, arrange the eggplants 27,

the spinach 28, and add the artichokes 29 and mushrooms. Sprinkle the surface with grated Grana Padano cheese 30, then continue with another layer of 4 sheets placed parallel to the long side of the dish and the filling of pumpkin cream and vegetables.

Continue alternating a layer of 3 sheets 31, dress again with the cream and vegetables, and finish with a final layer of 4 sheets similar to the previous one. Spread the pumpkin cream over the last layer of sheets and dress with artichokes, spinach, mushrooms, and eggplants, flavor with grated Grana cheese 32. Bake in a preheated static oven at 430°F for 20 minutes (or in a ventilated oven at 390°F for 10 minutes). Once cooked, take the lasagna with 5 vegetables out of the oven and let it cool slightly before serving 33.