Who said lasagna is exclusively Bolognese? While I recognize the irreplaceability of classic lasagna, I am equally convinced that incredibly good alternatives can be created!
In this recipe, I propose a particularly good variant that can be prepared during autumn, a season when pumpkin predominates in the kitchen. A truly excellent lasagna prepared with the classic process, naturally replacing the main condiment, which foresees, instead of ragù, a pumpkin cream.
I wanted to give a more decisive flavor to the condiment by adding, in addition to pumpkin, mushrooms and artichokes, thus obtaining an extremely balanced and pleasant taste. Nothing simpler for the preparation done in little time and then into the oven to complete the recipe!
Related recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 1 Hour 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
For the Pumpkin Lasagna
- 10.6 oz pumpkin
- 2 onions
- 8.8 oz mixed frozen mushrooms
- 3.5 oz frozen artichoke hearts
- 1 espresso cup white wine
- 1 glass water
- 1/2 tbsp salt
- 2.1 cups béchamel sauce
- 8 sheets egg lasagna
- 7 oz cooked ham
Tools
- Pot
- Immersion Blender
- Aluminum Pans
Steps
To make the Pumpkin Lasagna
First, cut the pumpkin into cubes and do the same with the onion. Then heat a base of extra virgin olive oil and sauté the onion for a few minutes. Add the pumpkin, the mixed frozen mushrooms, and the frozen artichoke hearts.
Next, after mixing the ingredients well, add the wine, salt, and water. At this point, let it cook with the lid on for about 15 minutes, allowing all the ingredients to soften.
Once the ingredients are cooked, remove the lid and turn off the heat. Then proceed to blend everything to obtain a smooth and homogeneous cream. Meanwhile, turn on the oven to 350°F to preheat it.
Now proceed with the assembly: spread a layer of cream at the bottom of the pan and then place a sheet of lasagna. Cover the sheet with cream, a few ladles of béchamel, and sprinkle with pieces of ham. Repeat the same step until you get 4 layers of lasagna.
To finish, for the last layer, spread cream, béchamel, and a generous sprinkling of grated Parmesan cheese over the last sheet. Bake for 30 minutes at 350°F and then take out the pan, letting it rest for about 20 minutes before serving.
Tip!
If you like, you can freeze the cooked lasagna after it has reached room temperature. You can consume them later, thawed and reheated in the oven for about 10 minutes at 320°F.
FAQ (Frequently Asked Questions)
Can I substitute Parmesan with something else?
If you prefer, you can use Pecorino as an alternative for a stronger flavor.
