Pumpkin and Sausage Lasagna, a perfect fall recipe for those seeking a rich and enveloping main dish, capable of captivating from the first taste.
This seasonal version of classic lasagna is characterized by the combination of the sweetness of the pumpkin delica and the intense flavor of sausage, a mix that gives the dish a rustic and irresistible note.
Perfect to serve for a family dinner or with friends, these lasagnas are easy to prepare and can also be a great idea for festive lunches or dinners. With simple but carefully chosen ingredients, this recipe brings all the warmth of autumn to the table, becoming a unique dish that satisfies and fills.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you still have doubts or curiosity, leave a comment or use the contact form found at the bottom of the page.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 524.77 (Kcal)
- Carbohydrates 41.57 (g) of which sugars 10.42 (g)
- Proteins 22.80 (g)
- Fat 30.47 (g) of which saturated 8.11 (g)of which unsaturated 4.30 (g)
- Fibers 2.35 (g)
- Sodium 1,649.26 (mg)
Indicative values for a portion of 200 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 for Pumpkin and Sausage Lasagna
- 7 oz thin egg lasagna sheets
- 14 oz sausage
- 28 oz delica pumpkin
- 2 cups béchamel sauce
- 3/4 cup grated parmesan cheese
- to taste salt
Tools
- Cookware
- Bowl
- Potato Masher
- Ladles
- Baking Dish
Recipe for Pumpkin and Sausage Lasagna
Start preparing the pumpkin and sausage lasagna with the pumpkin. Steam or boil it for about twenty minutes or until it becomes very soft.
Transfer it to a bowl and mash it with a fork or potato masher.
Add the béchamel sauce to the pumpkin pulp, you can use the one from the brick or prepare it with the recipe found in the GRATINATED CAULIFLOWER.
Keep some béchamel aside for the first and last layer of the lasagna.
Mix well and adjust for salt.
Put some béchamel in a baking dish.
Continue with a layer of lasagna sheets, if like me you use thin ones, there’s no need to blanch them.
Spread a generous layer of pumpkin and béchamel cream over the sheets.
Continue with a sprinkle of grated parmesan.
Score the sausages with the tip of a knife and extract the meat.
Put some on top of the pumpkin cream and complete the first layer.
Repeat the steps for two more layers.
Make the last layer with the remaining béchamel and some pumpkin cream.
Add also some crumbled sausage and a sprinkle of grated parmesan.
Bake the pumpkin and sausage lasagna in a preheated convection oven at 392°F for about 20 minutes.
Let them cool a bit covered and serve.
Pumpkin and Sausage Lasagna
Check this section for any doubts, if you don’t find an answer to your question, comment or write to me using the form below.
If you love pumpkin-based recipes, don’t miss the collection Recipes for a Pumpkin-Based Menu
FAQ (Frequently Asked Questions)
Can I prepare pumpkin and sausage lasagna in advance?
Yes, these lasagnas can be prepared in advance and kept in the refrigerator for 24 hours before cooking. Remember to cover them with cling film. When ready to cook, you can also add a bit more béchamel to keep them soft.
Can I freeze pumpkin and sausage lasagna?
Yes, you can freeze them both raw and cooked. If freezing raw, it’s best to thaw them in the refrigerator before baking. Once cooked, let them cool completely, then portion and wrap them well before freezing.
What other types of pumpkin can I use?
Delica pumpkin is perfect for its sweetness and texture, but other varieties like butternut squash work well too. Choose a pumpkin that becomes soft when cooked for a creamier result.
What is the best way to reheat leftover lasagna?
Reheat lasagna in the oven covered with aluminum foil to prevent it from drying out too much. You can add a tablespoon of milk or béchamel to make it soft again.
With pumpkin I’ve also prepared the Baked Pumpkin Pasta.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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