Lasagna with pumpkin and sage pine nut pesto, a truly fantastic first course with pumpkin, which will be the craze of my recipes for a bit, for sure.

Finally, it’s here, and I, if I could, would put it in any recipe. Let’s not forget that pumpkin is the symbol of this season, who doesn’t like it? That said, I committed to finding slightly special dishes, like this one, a white pumpkin lasagna, not difficult to make, just with a bit of effort, you’ll have a fabulous lasagna.

Light and delicate, great to enjoy on any occasion and you’ll really impress. I was thrilled. Some tips for preparation, I used fresh pasta, but if you’re short on time you can easily use pre-made lasagna sheets. The same goes for the béchamel, this way you’ll halve the preparation times and it will be good anyway, but not as good…

Below you can find other delicious pumpkin recipes:

Difficulty: Medium
Cost: Economical
Preparation time: 30 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: Fall, Winter, Fall, Winter, and Spring

752.74 Kcal

calories per serving

Info Close

Energy 752.74 (Kcal)
Carbohydrates 53.13 (g) of which sugars 9.89 (g)
Proteins 22.02 (g)
Fat 51.53 (g) of which saturated 16.75 (g)of which unsaturated 29.06 (g)
Fibers 6.03 (g)
Sodium 947.47 (mg)

Indicative values for a portion of 404 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 lasagna with pumpkin and sage pine nut pesto

ingredients for fresh pasta

2.5 cups all-purpose flour
3 eggs
2 tbsp extra virgin olive oil
to taste fine salt
1 lb yellow pumpkin
1 oz white onion
1 cup vegetable broth
3 tbsp olive oil
1 cup Grana Padano DOP (grated)
3.5 cups milk
3.5 tbsp butter
1/3 cup all-purpose flour
to taste fine salt
to taste white pepper
to taste nutmeg
3 sprigs sage
1 oz pine nuts
3/4 cup olive oil
1 tbsp Grana Padano DOP

Tools

Mixer Kitchenaid 5KPM5 – Stand Mixer, 4.8 l, White
Whisk Tescoma 428288 GrandChef Whisk, Stainless Steel, Silver, 32 cm, 1 Piece
Cutting Board WENKO Bamboo Cutting Board M – Kitchen Cutting Board, Cutting Board with Handle Hole, Knife Friendly, Bamboo, 28 x 0.8 x 20 cm, Brown
Pan Moneta 0001850228 Etnea – Pan with 2 Handles, Black, 28 cm
Baking Dishes Relaxdays Ceramic Baking Dishes, Set of 3, 2 Sizes, Rectangular Lasagna Dish, Tiramisu, White, pcs

Steps for lasagna with pumpkin and sage pine nut pesto

Let’s prepare the fresh pasta. In the mixer, put the flour, add the eggs, oil, and a pinch of fine salt. Start mixing with the flat beater, once the ingredients are combined, switch to the dough hook, mix until you get a smooth and homogeneous dough, and it will come off the sides of the bowl. Put it in the refrigerator covered with plastic wrap for half an hour.
Wash and clean the pumpkin, remove the skin and seeds. Cut it into cubes. Clean, wash and chop the shallot. In a pan, heat 1.5 tbsp of oil, add the shallot, let it soften, and add 2/3 of the pumpkin, add the vegetable broth, and cook until soft. Blend the pumpkin with an immersion blender to obtain a purée, cover and set aside.
The rest of the pumpkin, blanch for a few minutes in a pan with a bit of water, then drain it and finish cooking in a skillet with the remaining oil.
Prepare the béchamel, for the recipe click here. After that, slowly add the pumpkin purée to the béchamel, mix gently with a whisk to combine.
Prepare the pesto. Wash the sage, toast the pine nuts dry in a small pan. Chop the sage and pine nuts with a knife, mix the chopped ingredients with the Grana and oil, in a bowl. Put in the fridge.
Take the pasta from the fridge and roll out the sheets, which will be used for the lasagna. Blanch them in hot, slightly salted water for 2 or 3 minutes. Stop the cooking in cold water. Dry the sheets between 2 towels. In the meantime, line a baking dish with parchment paper.
Start by placing a first layer of béchamel, then the pasta sheet, until the entire dish is covered. Cover with the béchamel, enriched with sage pesto, and pumpkin purée, and sprinkle with grated cheese. Add some pieces of previously sautéed pumpkin, and proceed to the second layer, same procedure, finally to the third layer.
Finish the lasagna with the sautéed pumpkin cubes, bake at 375°F for 12/15 minutes, when they are gratinated and have a light golden crust, they will be ready to serve.