Lasagna with pumpkin and mushrooms, a rich and tasty main course, perfect for Sundays and holidays… incredibly simple to make, these baked lasagnas are creamy and flavorful, great for vegetarian guests. To save time, I used ready-made dry sheets, but you can make your own pasta or use green or whole wheat sheets. The sauce is very easy and quick, just cook the mushrooms and diced pumpkin in a pan. Like all lasagnas, you can prepare them the day before and then reheat them in the oven when needed… try this recipe, it’s delicious!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 412.02 (Kcal)
- Carbohydrates 60.86 (g) of which sugars 15.39 (g)
- Proteins 14.84 (g)
- Fat 13.69 (g) of which saturated 8.25 (g)of which unsaturated 4.52 (g)
- Fibers 4.24 (g)
- Sodium 1,237.29 (mg)
Indicative values for a portion of 12 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
- 7 oz thin egg lasagna sheets
- 1.32 lbs pumpkin (net weight, after peeling)
- 1.1 lbs champignon mushrooms (or mixed mushrooms)
- 2.2 cups béchamel
- 1 clove garlic
- Grana Padano PDO
- breadcrumbs
- aromatic herbs (thyme, rosemary or others)
- extra virgin olive oil
- salt
Tools
- Baking dish
- 2 Pans
- Pot
- Colander
- Cutting board
Preparation
Clean the mushrooms by removing the dirt, quickly wash them (or wipe them with a cloth) and slice them.
Cook them in a pan (1) with a clove of garlic, a drizzle of oil, and a pinch of salt until they are tender and have released their water.
After removing the skin and seeds, cut the pumpkin into cubes. Cook it in another pan (2) with a little oil and a pinch of salt until tender.
Blanch the lasagna sheets in slightly salted water for a minute or two.
Drain them and dry them on a clean towel.
Take a baking dish and grease it with a thin layer of béchamel. Place a layer of pasta, a generous spoonful of béchamel, a couple of tablespoons of mushrooms and pumpkin, a little grated Grana, and a pinch of aromatic herbs to taste (3).
Continue with the layers of pasta and sauce until the ingredients are used up. Finish with béchamel, Grana, and a little breadcrumbs (4).
Place the dish in a fan oven at 356-374°F and bake the lasagna for about 25 minutes until golden on top.
Lasagna with pumpkin and mushrooms is ready, let it rest for a few minutes before slicing and serving… enjoy your meal!
Tips and Notes
You can use the sheets raw as well, but I prefer to blanch them as this makes them less dry and they cook more evenly.
If you have time, you can make your own pasta by kneading 2 large eggs, 100 g of all-purpose flour, and 100 g of semolina flour.
You can use champignon mushrooms or other varieties, such as cardoncelli or pioppini.
You can blend part of the pumpkin if you prefer a creamier result.
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