I love white lasagna with pumpkin and gorgonzola, with pumpkin they are special, delicate, and tasty. Gorgonzola goes really well with pumpkin, and savory cheeses usually go great in vegetable lasagna, right?
This creamy and tasty lasagna with pumpkin and gorgonzola is really easy to make with homemade béchamel, a real delight. However, I must tell you why I usually make white lasagna: unfortunately, I am allergic to tomatoes, so whenever I can, I make the white version of any recipe so that I can eat it too.
If you have other ideas on how to prepare white lasagna with pumpkin, you can leave me a comment and I will respond and surely try your idea, as I am someone who always experiments with everything.
Now let’s go right under the photo to find out how to prepare white lasagna with pumpkin and gorgonzola, but first look below 👇 for some tasty ideas for autumn lasagna!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
For Homemade Pasta
- 1 1/4 cups all-purpose flour
- 1 1/4 cups semolina flour
- 3 eggs
- 2 tablespoons extra virgin olive oil
- 2 pinches salt
- 1 lb pumpkin (already cleaned)
- 500 g béchamel sauce
- 200 g gorgonzola (spicy)
- 1 onion
- as needed Grana Padano PDO (grated)
- 2 pinches salt
- as needed pepper
- 1 teaspoon nutmeg
- as needed rosemary
- as needed butter
- as needed extra virgin olive oil
Preparation of White Lasagna with Pumpkin and Gorgonzola
To prepare the white lasagna with pumpkin and gorgonzola, first make the egg pasta.
You can also do this in the morning to finish preparing it in the afternoon.
Mix the 2 types of flour, make a well in the center, break the eggs into it, add the olive oil, a pinch of salt, and knead until you have a nice smooth and homogeneous ball.
Let it rest in the refrigerator for 30 minutes, wrapped in food film.
Meanwhile, prepare the filling. Peel the onion, wash it, and cut it into julienne, clean the pumpkin, remove seeds and internal filaments, and cut it first into lozenges and then into small cubes.
Put a drizzle of extra virgin olive oil in a large pan, turn on the heat, and cook the pumpkin with the onions, first turning often to let it flavor, then after 5 minutes add a few tablespoons of hot water and cover the pan.
Lower the heat and cook for another 10 minutes.
The pumpkin should almost mash, season with salt and pepper, and set aside.
Prepare the béchamel as in my recipe HERE, or use your family recipe.
Add at the end of cooking the spicy gorgonzola cut into small pieces, and mix everything well to make it a gorgonzola béchamel.
Now, take your pasta out of the fridge, using a rolling pin, roll out the pasta a few millimeters thick, and cut large pieces the size of your lasagna pan.
Bring water to a boil, and as soon as it starts boiling, dip 2 sheets of pasta at a time, leave them in the water for 2 minutes, and drain them with a slotted spoon.
Place them to dry on a clean and dry cloth.
Once you have finished with all your available pasta, start assembling your lasagna by placing a thin layer of gorgonzola béchamel on the bottom of the pan, then a sheet of pasta, distribute the pumpkin cubes on top, sprinkle with grated Grana Padano, 2 ladles of gorgonzola béchamel.
Continue this way until all ingredients are used up, finishing with a layer of pasta, béchamel, grated Grana Padano, a drizzle of extra virgin olive oil, a few knobs of butter.
Bake your white lasagna with pumpkin and gorgonzola in a preheated oven at 390°F (if you have it), for 35/40 minutes, if you see it browning too much on the surface, cover the last 15 minutes with a sheet of aluminum foil, and…
ENJOY YOUR MEAL
How to Store White Lasagna with Pumpkin and Gorgonzola
White lasagna with pumpkin and gorgonzola can be stored in the refrigerator in an airtight container for 2 days.
You can freeze the white lasagna with pumpkin and gorgonzola once cooled and even cut into portions.
OTHER RECIPES
HERE and also HERE you can find OTHER lasagna recipes LASAGNE.
If you want to see more recipes, return to the HOME.
