Creamy pumpkin and sausage lasagna is truly a great choice! It’s a classic fall dish, perfect for a family lunch.
The sweetness of the pumpkin pairs beautifully with the bold flavor of the sausage, creating a fantastic balance.
The creaminess of the béchamel then envelops everything, making every bite a real pleasure.
Creamy pumpkin lasagna is a great choice for holiday lunches.
This colorful, rustic, and flavorful main course can be prepared in a few steps and ensures an exceptional result, perfect even for those who are new to cooking.
Moreover, you can prepare them the day before, so you don’t have last-minute stress.
For a perfect result, the main ingredient is pumpkin cubes sautéed in a pan with butter, a clove of garlic, and a sprig of rosemary.
The creaminess of the filling perfectly complements the crunchy crust that forms on top thanks to the cheese gratin.
Even though making fresh pasta at home offers unique satisfaction, it’s not an obligatory step. If short on time, you can easily use ready-made fresh pasta, and the result will still be excellent, allowing you to bring a delicious and seasonal dish to the table that you absolutely must try.
As for the béchamel, we can make it at home or, to make the recipe even quicker, use the ready-made one. I’ll also leave you the recipe for the light béchamel and the gluten-free one here.
Creamy pumpkin and sausage lasagna, a timeless classic, can be cooked both in a traditional oven, a fan oven, or an air fryer: all three methods are described in the recipe.
I hope you like this version!
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Electric oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 896.01 (Kcal)
- Carbohydrates 42.19 (g) of which sugars 13.46 (g)
- Proteins 42.27 (g)
- Fat 63.57 (g) of which saturated 23.55 (g)of which unsaturated 13.07 (g)
- Fibers 4.24 (g)
- Sodium 2,521.15 (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
Creamy Pumpkin and Sausage Lasagna
- 2.2 lbs pumpkin
- 14 oz lasagna
- 2 sausages
- 3.5 oz parmesan
- 1 clove garlic
- 5.3 oz mozzarella
- as needed extra virgin olive oil
- as needed rosemary
- salt
- 2 cups milk
- 3.5 oz butter
- 1.8 oz flour
- salt
- nutmeg
Tools
- Air Fryers
- Baking Dish
- Frying Pan
- Pot
Steps
Creamy Pumpkin and Sausage Lasagna
Melt the butter in a saucepan, add the flour all at once, and stir with a whisk to create the roux.
Remove from the heat and gradually incorporate the cold milk, stirring vigorously to avoid lumps. Return to the heat, season with salt, add nutmeg, and cook over low heat, stirring continuously until thickened.
Dice the pumpkin flesh, removing the skin.
In a pan, heat two or three tablespoons of extra virgin olive oil with the garlic cut in half.
Once the garlic is fragrant, add the pumpkin, rosemary sprig, and a pinch of salt. Cook over medium-high heat for about 15 minutes.
Remove it from the pan and set aside.
Remove the sausage casing and crumble it with your hands.
Place the crumbled sausage in the same pan where you cooked the pumpkin and cook for 6/7 minutes over medium-high heat.
Cut the mozzarella into pieces and set aside
Grease the baking dish with a knob of butter.
Create a base of béchamel in a rectangular baking dish, then add a layer of lasagna sheets and put on top some pumpkin, a bit of sausage, some mozzarella cubes, and a sprinkle of grated cheese.
Cover with another layer of pasta and add two tablespoons of béchamel, some pumpkin and sausage, mozzarella pieces, and a sprinkle of grated cheese.
Make another layer of pasta and continue with the layers until you run out of ingredients.
Bake the lasagna in a preheated static oven or fan-forced oven at 374°F for 20 minutes, or in a fan oven at 356°F for the same time.
If necessary, we can extend the cooking time by 5 minutes and at the end, we can brown the surface with a few minutes of grill.
(If you want to keep its vibrant colors, I recommend covering with parchment paper for the last 5 minutes and finish cooking) in this way you’ll bring to the table a colorful and beautifully melty dish.
Cooking in an air fryer Place the dish in the air fryer basket and cook for 20 minutes at 356°F, then set to 392°F and cook for 2 more minutes to get a nice crispy crust.(Obviously, check every air fryer as it has its own times).
Take out our creamy pumpkin and sausage lasagna, portion it, and enjoy it nice and hot and steaming!
Bon appétit.
Advice
If you wish to make fresh lasagna, here are the doses and the procedure.
Making fresh pasta at home for lasagna is an art that brings great satisfaction. The result is a silky and porous sheet, capable of absorbing and holding the seasoning well. Here is a basic, simple, and tested recipe.
Ingredients (for about 500 g of pasta)
400 g of all-purpose flour
4 medium eggs (about 200 g)
A pinch of salt
Preparation
The fountain: Arrange the flour in a fountain on a clean work surface (preferably wood, which has an ideal porosity). Create a crater in the center and break the eggs inside. Add a pinch of salt.
The dough: With a fork, gently beat the eggs, gradually incorporating the flour from the edges. When the dough begins to take consistency, start working it with your hands. The goal is to absorb all the flour.
The kneading: Knead vigorously for at least 10-15 minutes, pushing the dough with the palm of your hand and folding it over itself. The dough will be ready when it is smooth, elastic, and homogeneous.
The rest: Wrap the dough ball in cling film and let it rest at room temperature for at least 30 minutes. This step is essential: the dough relaxes and becomes easier to roll out.
The sheet: Divide the dough into several parts. Lightly flour the work surface and roll out each dough ball with a rolling pin, trying to obtain a thin and rectangular sheet. If you have a pasta machine (the “nonna papera”), this process will be much simpler and faster. Start with the largest thickness and pass the dough several times, gradually reducing the thickness until you get the desired sheet (usually thickness 6 or 7 for lasagna).
The rectangles: Once rolled out, cut the sheets into rectangles the size of your baking dish.
Tip: Fresh sheets do not need to be blanched before being used for lasagna, as they will cook directly in the oven by absorbing the liquids from the ragù and béchamel.
If you prefer, you can blanch them for a minute in boiling salted water to make them even softer.
We used fresh lasagna pasta that doesn’t need to be boiled, but if we buy dry sheets, we follow the instructions on the package.
It may be necessary to blanch them in water or use a more liquid béchamel to help with cooking.
Moreover
Lasagna can be prepared on the spot, but if we prefer, we can make it the day before and heat it in the oven. If there are leftovers, we can store them in the refrigerator for a couple of days, or freeze them and consume them within two months.
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