Pumpkin lasagna with mushroom cream and smoked cheese

Name: Pumpkin lasagna with mushroom cream and smoked cheese
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 6
Ingredients: Pumpkin (already cleaned) 4.167 cups; Champignon mushrooms 5 ¼ cups; Thyme 5 sprigs; Rosemary 5 sprigs; Fresh liquid cream &frac23; cup; Scamorza (provola) cheese sweet 0.9 lb; Extra virgin olive oil 2 tbsp; Parmigiano Reggiano PDO cheese to be grated 2.1 oz; Fine salt to taste; Black pepper to taste

it de fr es br

393

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 393
Carbohydrates g 6.3
of which sugars g 5.3
Protein g 23.5
Fats g 30.5
of which saturated fat g 15.63
Fiber g 4.6
Cholesterol mg 93
Sodium mg 663

Difficulty: Easy
Prep time: 40 min
Cook time: 35 min
Serving: 6
Cost: Average

PRESENTATION

Get ready to dive into a delicious twist on Italian comfort food with lasagne di zucca! This dish swaps the usual pasta sheets for soft slices of pumpkin, seasoned with thyme and rosemary. Really, you won't find that cozy vibe in regular lasagna. It's just different. The pumpkin’s sweet, earthy flavors perfectly match up with the creamy, savory crema di funghi layered inside.

In Emilia-Romagna, chefs love to get creative with their lasagne, and look, this version really shows off that Italian knack for mixing tradition with a fun twist. Each layer combines moist mushrooms and melting scamorza cheese, creating a velvety texture that’s perfect for chilly evenings—such a treat.

As the weather cools down in Emilia-Romagna, folks dive into making all kinds of lasagne autunnali and other baked, lasagne vegetariane al forno dishes. This particular version is always a crowd-pleaser, whether you're serving a big family or a few friends. Plus, the scamorza affumicata adds a smoky note to each bite, making it even more intriguing. Seriously, even those who aren’t fans of mushrooms might find themselves won over by the creamy filling.

This recipe is great for anyone looking for a ricetta lasagne vegetariane or wanting to try something a bit different from classic lasagna—while still being super satisfying. You get all that Italian comfort with a fresh spin and seasonal ingredients. The kitchen will be filled with the aroma of herbs, cheese, and roasted pumpkin, creating a warm, inviting atmosphere. And here's the thing, the combination of golden pumpkin and rich, tangy mushrooms makes this dish a standout, so don’t be surprised if it becomes your go-to autumn recipe. Honestly, it’s one of those meals that everyone will ask for again, a true sign to the beauty of Italian culinary tradition with a modern touch. For sure.

How to prepare Pumpkin lasagna with mushroom cream and smoked cheese

To prepare the pumpkin lasagna with mushroom cream and smoked cheese, peel the pumpkin 1, cut it into 4 parts, and clean the inner fibers and seeds. Cut 10 g into cubes 2 and the rest into slices 3/8-inch thick using a mandoline 3.

Line a baking sheet with a sheet of parchment paper and distribute the pumpkin slices and cubes 4, drizzling with a little oil 5. Season with rosemary and thyme, keeping 2 sprigs of each (you will need them later), and adjust the salt 6 and pepper to your liking; cook in a fan oven at 375°F for 12 minutes (or at 410°F for about 20 minutes if using a static oven).

When the pumpkin slices are well browned 7, remove from oven and let cool slightly. Then proceed with cleaning the mushrooms: with a sharp smooth-edged knife, begin removing the earthy part of the stem, scraping it gently until all traces of soil are removed 8. If the mushrooms are quite clean, remove the few soil residues with a brush or a cotton cloth 9 (if they are still very dirty, quickly rinse them under a stream of cold running water).

After cleaning, cut the whole mushrooms lengthwise 10. In a non-stick pan, brown the garlic in its skin with a little oil and a sprig of rosemary 11, just enough to flavor the oil. Remove the rosemary with cooking tongs 12 and

add the sliced mushrooms 13, adjusting salt 14 and pepper. Add a few thyme leaves that you have set aside for flavoring 15.

Remove the garlic 16 and lastly pour in the cream 17, cooking over high heat for 5 minutes and stirring occasionally with a wooden spoon or spatula. When the mushrooms are ready, transfer everything to a bowl and blend with an immersion blender 18

until a thick and homogeneous cream is obtained 19. Now you can assemble your lasagna: take a 10x8-inch baking dish and distribute the pumpkin slices at the bottom (without the rosemary and thyme sprigs) 20. Cut 20 g of smoked cheese into cubes and the rest into slices 21.

Cover with the cheese slices 22 and mushroom cream, then sprinkle with grated cheese 23. Continue with the same filling until creating 3 layers and finish with a layer of pumpkin cubes 24 and

with the diced smoked cheese 25. Finally, add the grated Parmesan, some thyme leaves, and a little oil 26. Bake in a preheated static oven at 350°F for 12 minutes (or at 320°F for 8-10 minutes if using a fan oven), then place under the grill for 4 minutes. Once cooked, remove the pumpkin lasagna with mushroom cream and smoked cheese from the oven 27 and let them cool slightly before serving.

Storage

You can store the pumpkin lasagna with mushroom cream and smoked cheese for up to 2 days in the refrigerator covered with plastic wrap or in an airtight container. You can freeze them cooked only if you have used fresh ingredients.

Advice

Want to give a more pronounced and flavorful touch to your delicious lasagna? Simple! Just use smoked cheese instead of the mild one or use porcini mushrooms instead of champignons!

For the translation of some texts, artificial intelligence tools may have been used.