A flavorful and cheesy first course, pumpkin lasagna is easy to prepare and too good. Enriched with asiago, which makes it cheesy and delicious, it is a recipe that can be prepared in advance and broiled at the last moment. Pumpkin lasagna, with plenty of creamy béchamel, is a first course that can comfortably become a main dish, like ricotta and spinach lasagna. Let’s get to work and prepare pumpkin lasagna together.
OTHER LASAGNA RECIPES
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for preparing pumpkin lasagna
- Half pumpkin
- 1 onion
- 4 tablespoons extra virgin olive oil
- to taste salt and pepper
- 9 oz asiago
- 7 oz thin egg lasagna sheets
- 1 oz grated parmesan
- 3 cups milk
- 5 tablespoons butter
- 4.5 oz all-purpose flour
- to taste salt
- to taste nutmeg
Tools
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- Frying Pan
- Saucepan
Steps for preparing pumpkin lasagna
Cut a pumpkin in half. Remove the skin and seeds and steam it. Chop the onion. Sauté it in a pan with extra virgin olive oil. Add the pumpkin pulp, mash it with a fork, obviously add salt and pepper, and let it flavor for about ten minutes.
Prepare the béchamel sauce. In a saucepan, melt the butter. Add and toast the flour. Add the milk, salt, and nutmeg, and, constantly stirring, cook until the béchamel thickens. Enrich with the pumpkin and mix.
In a baking dish, place a light layer of béchamel. Add a layer of lasagna sheets. More béchamel enriched with pumpkin and diced cheese. Make several layers until the ingredients are used up. Finish with béchamel, parmesan, and a drizzle of oil. Bake at 350°F, static, for 30 minutes. Serve.
Storage
The lasagna keeps for two or three days in the refrigerator.
