Lasagna with Pumpkin and Speck is a classic that never disappoints! A truly delicious main dish, the recipe is really simple. Wait a moment! Have you already tried the lasagna with pumpkin cream and mushrooms and the lasagna with pumpkin and sausages? What a delight!
This preparation can be made well in advance, ideal for big occasions and family Sunday lunches. A decadent dish, creamy and with a crust on top that will drive you crazy!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 368.30 (Kcal)
- Carbohydrates 27.03 (g) of which sugars 5.57 (g)
- Proteins 22.38 (g)
- Fat 19.34 (g) of which saturated 9.42 (g)of which unsaturated 7.51 (g)
- Fibers 1.33 (g)
- Sodium 1,368.47 (mg)
Indicative values for a portion of 250 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 speck
- 7 oz mozzarella
- 1 clove garlic
- 1 cup béchamel sauce
- 5 oz egg lasagna sheets
- 12 oz pumpkin (cleaned)
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Baking Dish
- 1 Frying Pan
Steps
Cut the pumpkin into small pieces, then sauté it in a pan with the garlic and a drizzle of olive oil. Salt and pepper, and continue cooking for another 10 minutes, adding vegetable broth or hot water if needed.
Place some béchamel sauce on the bottom of a baking dish, then lay down the puff pastry, add the pumpkin and the speck cut into strips, then the mozzarella and grated Parmesan.
Create several layers until all ingredients are used up,
leaving a generous sprinkling of grated Parmesan on top to form the crust.
Then cook your lasagna with pumpkin and speck in the oven at a static 375°F for about 20 minutes.
Let them cool slightly before serving.
Storage
Lasagna with pumpkin and speck can be stored in the refrigerator until the next day in an airtight container. They can be frozen.
FAQ (Frequently Asked Questions)
Can speck be replaced?
Yes, it can be replaced with guanciale or crumbled sausage.
Watch the video recipe
