The lasagna with pumpkin, sausage, and asiago is a delicious main dish, made with homemade egg pasta sheets, perfect for Sunday lunches during the autumn season. A triumph of tastes and flavors that I warmly recommend once again!
Again, I recommend you try the recipe and, as always, I look forward to your feedback on my Instagram @isaporidicasa.
Ready to start? I’ll be waiting for you in the kitchen and on my Facebook pageHERE
- Difficulty: Medium
- Preparation time: 1 Hour
- Portions: 6-8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz all-purpose flour
- 3.5 oz semolina flour
- 3 eggs
- 1 pinch salt
- 1.75 lbs Mantua pumpkin (already cleaned)
- 1.1 lbs sausage
- 10.5 oz asiago cheese
- 5.3 oz Grana Padano PDO
- 1 clove garlic
- 1 sprig rosemary
- Half glass dry white wine
- salt
- pepper
- 4.2 cups whole milk
- 6 tbsps flour
- 3.5 oz butter
- salt
- 1 pinch nutmeg
Tools
- Baking dish
- 2 Pans
- 1 Saucepan
- 1 Pasta machine
Steps
Clean the pumpkin, remove the seeds and peel, and cut into evenly sized cubes. Place in a pan with a drizzle of oil, the garlic clove, and rosemary; turn on the heat and brown for a minute, then add a ladle of broth, cover with the lid, and cook for about 15 minutes, until the pumpkin is tender. Add another ladle of broth if the pumpkin is still firm. At the end of cooking, season with salt and a generous amount of black pepper.
Remove the sausages from the casing and place them in a pan. Deglaze with the white wine, and using a wooden spoon, crumble into small pieces. Do not over-brown the meat; it should have a nice pinkish color.
Mix the two types of flour and place them in a mound on the work surface or in a bowl. Crack the eggs into the center of the mound with a pinch of salt. Beat the eggs with a fork, then gradually incorporate the flour from the sides towards the center using your hands. At this point, you can start kneading the dough with your hands.
Knead the dough for 10 minutes until you obtain a smooth and compact dough. Wrap it in cling film and let it rest for 30 minutes in the refrigerator.
Divide each dough ball into four parts and, with the help of the pasta machine, roll it out starting from the thickest setting until reaching the penultimate setting, using semolina if the sheets stick.
Place the fresh pasta sheets on tea towels and cut them into rectangles of approximately 12×8 inches. Continue this way until you’ve used up all the dough, meanwhile, bring a pot of salted water to a boil.
When the water begins to boil, immerse one sheet at a time, wait for 30 seconds, then retrieve the sheet with a slotted spoon and lay it on the tea towel.
Continue this way until you have used up all the sheets. Remember to place them on the tea towel without overlapping.
Prepare the béchamel: put the butter in pieces into the saucepan. Turn on the heat to low and gradually add the flour. Stir vigorously until the butter has absorbed the flour and turns a brown color. At this point, add the boiling milk and whisk until you achieve a creamy consistency. Season with a pinch of salt and a few grates of nutmeg.
Spread a small ladle of béchamel on the bottom of the baking dish. Place the freshly prepared lasagna sheets on top.
Spread a layer of béchamel over the first layer of lasagna, add the pumpkin, sausage, Asiago cheese cut into cubes, and sprinkle with grated Grana Padano, cover with another layer of lasagna.
Continue layering until all ingredients are used up. Bake in a preheated oven at 350-390°F covered with aluminum foil for 20 minutes, then remove the foil and continue baking for about 10-15 minutes, until a nice crust forms on the surface. Enjoy your meal, you can find all the video recipes here on my Instagram profile @isaporidicasa
