Lasagna with pumpkin, sausage, provola, and walnuts

A fall embrace in a single dish! This lasagna is the perfect balance between the enveloping sweetness of pumpkin cream and the intense flavor of sausage, all tied by a creamy béchamel.
The smoked provola adds an irresistible touch, while walnut kernels create a surprising crunch in every bite.
Lasagna with pumpkin, sausage, provola, and walnuts is a delicious and refined comfort food, ideal for Sunday lunch or a special occasion! Prepare it and amaze everyone.

Recipes created for you:

Lasagna with Pumpkin, Sausage, and Provola

Difficulty: Easy
Cost: Economical
Preparation time: 1 Hour
Portions: 8
Cooking methods: Boiling, Oven
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

765.27 Kcal

calories per serving

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Energy 765.27 (Kcal)
Carbohydrates 56.09 (g) of which sugars 15.21 (g)
Proteins 29.74 (g)
Fat 48.01 (g) of which saturated 15.33 (g)of which unsaturated 8.22 (g)
Fibers 3.97 (g)
Sodium 1,428.97 (mg)

Indicative values for a portion of 312 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s do the grocery shopping

10.6 oz egg pasta lasagna (fresh or 8.8 oz dry)
2.2 lbs pumpkin (net weight)
3 cups béchamel (click here to see how I prepare it)
10.6 oz sausage (I make it at home, click)
10.6 oz smoked provola
3.5 oz grated Parmesan cheese
2.5 oz walnut kernels
2 cloves garlic
1 sprig rosemary
to taste extra virgin olive oil
to taste roast spices (I make them at home, click here)
to taste pepper
3 cups milk
to taste nutmeg
2.5 oz butter
2.5 oz flour
to taste salt

Lasagna with pumpkin, sausage, provola

Tools

What we need to prepare

2 Baking Dishes
1 Pot
1 Whisk or the Bimby
1 Immersion Blender or the Bimby
1 Chopper or the Bimby

Steps

To prepare

Cut the pumpkin into slices. Place it on a baking sheet lined with parchment paper and add some garlic cloves, rosemary, and roast spices. Bake at 375°F for about 20 minutes, then turn off the oven and let it cool inside.
Once the pumpkin has cooled, remove the skin. Place it in a bowl and blend with an immersion blender, then set aside as we move on to the béchamel.
In a pot, melt the butter and when it is almost melted, add all the flour at once. Stir and as it thickens, we have prepared the Roux.
Now, gradually add the milk while continuously stirring.
Bring to a boil while continuously stirring and add salt, pepper, and nutmeg. When the béchamel begins to become creamy, turn off the heat and set aside
Crumble the sausage, removing it from its casing.
Chop the provola and peel the walnuts. Break each kernel into six parts
Now that all the ingredients are ready, here comes the most beautiful part:
In a baking dish, place a generous layer of béchamel. Lay down the lasagna sheets, then start filling with some béchamel and some pumpkin cream,
then pieces of provola, Parmesan cheese, walnut pieces, and diced provola, and grated Parmesan.
Cover with another layer of lasagna and repeat the process, but now add crumbled sausage pieces.
We will continue like this until all the ingredients are used up.
The last layer should be covered with pumpkin cream, béchamel, walnut kernels, and grated Parmesan cheese
Cover the baking dish with a sheet of parchment paper and then a sheet of aluminum foil to seal everything well, but not in contact with the food, to avoid contamination.
Now let’s put everything in the oven. Bake for twenty minutes in a static oven at 375°F.
When the lasagna is cooked, turn off the oven, and take it out without opening it. Only when ready to serve, if you like the slightly charred effect, remove the cover from the dish and put it back in the oven on the high rack and bake under the grill at 375°F for five minutes.
Lasagna with pumpkin, sausage, provola, and walnuts is ready to be served, bon appétit.

Lasagna with pumpkin, sausage, and provola can be stored in the fridge for up to two days, but you can also portion and freeze them, lasting up to three months.

Tips and Tricks

To further enrich this dish, I recommend adding some raw mushroom pieces to the filling, whatever you have on hand, though of course, porcini would be better.