Looking for a tasty, sumptuous but at the same time unique dish? Let me introduce you to Pumpkin Lasagna, a dish that will turn your fall lunch around. It is made with a few ingredients, but the result will be exceptional. My version is vegetarian, but it lends itself to many variations and enrichments. Find out how to make it now!
TRY ALSO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven, Microwave
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter
Ingredients for Pumpkin Lasagna
- 9 oz lasagna
- 2 cups béchamel sauce (recipe link)
- 1 cup pumpkin (any type)
- 7 oz smoked provola (or scamorza)
- 1/2 cup parmesan
- 1 clove garlic
- 1 pinch spices (turmeric and paprika)
Tools
What you need to prepare pumpkin lasagna
- 1 Pan pan
- 1 Baking Dish baking dish
- 1 Spatula spatula
- 1 Casserole casserole
Steps for Pumpkin Lasagna
Peel and dice the pumpkin. In a pan, add a drizzle of oil and the garlic clove, and then add the pumpkin. Season with salt and pepper, add the spices, and let it cook and brown until it becomes nice and soft. If necessary, add just a bit of water.
In another saucepan, prepare the light béchamel sauce and set it aside (recipe link in the ingredients).
In the béchamel saucepan, pour a few tablespoons of the cooked pumpkin and mix well. This way you will make a fragrant béchamel with pumpkin and spices.
Now we can assemble our lasagna: a spoonful of béchamel at the bottom, then a layer of lasagna, pumpkin, diced provola or scamorza, and béchamel. And so on with the various layers until the ingredients are used up.
Finish the last layer with grated parmesan and a drizzle of oil.
Bake in a convection oven at 350°F for 30 minutes or in a microwave, using the combined function for 20 minutes, and then another 3 minutes with the grill function. Follow the recommendations on the lasagna package. Let it rest for 5-10 minutes before serving.
Storage, tips, and notes
This simple and tasty version of pumpkin lasagna is already very flavorful, due to the spices and smoked provola, but we can enrich it with mushrooms, to alternate with the pumpkin, or even chestnuts.
Alternatively, if you don’t want to go for the vegetarian version, you can add crumbled sausage previously sautéed in a pan.
You can prepare this lasagna in advance and then serve it, or you can also freeze it raw and cook it when needed.
Cooked lasagna can be stored in an airtight container in the fridge for 3 or 4 days.
