The Pumpkin and Taleggio Lasagna, cooked in an Air Fryer is an ideal dish for a family dinner or to impress guests with a vegetarian comfort food, a practical and quick alternative that does not compromise on the taste of classic oven-baked lasagna. This dish combines the sweetness of pumpkin with the creaminess of taleggio, in a simply irresistible flavor balance, and autumn is the perfect season for preparing creamy and fragrant dishes. Perfect also for those looking for a tasty vegetarian recipe and quick.
Among my favorites, besides this delicious version of Pumpkin and Taleggio Lasagna, are the Mushroom and Sausage Lasagna, also cooked in an air fryer, full of flavor and taste, and the version prepared with Carasau Bread that replaces the pasta sheets…try them because they are fantastic!
The Air Fryer is now a must-have in the kitchen: it consumes less energy than the traditional oven, reduces cooking times, and ensures perfect browning. The lasagna will be crispy on the surface and soft inside, with the taleggio melting irresistibly between the layers of pasta and pumpkin cream, but if you don’t have it, you can prepare them in the oven.
Let’s see together how to prepare them
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Air Frying, Oven, Stovetop
- Cuisine: Vegetarian
- Seasonality: Autumn, Winter
Ingredients
Ingredients for 6 portions of Pumpkin and Taleggio Lasagna in Air Fryer
- 1.4 oz butter (1 package)
- 1.4 oz flour
- 1 3/4 cups milk
- to taste salt
- to taste pepper
- to taste nutmeg
- 1.2 lbs delica pumpkin (net of waste)
- 1 clove garlic
- A few leaves sage
- 1 sprig rosemary
- 1 thread extra virgin olive oil
- 1/2 glass water
- to taste salt
- 6 sheets thin egg lasagna (250 g)
- 10.5 oz Taleggio (net of waste)
- 2.8 oz Grana Padano, grated
Tools
Recommended Tools
- 1 Small saucepan
- 1 Manual whisk
- 1 Cutting board
- 1 Knife
- 1 Pan
- 1 Wooden spoon
- 1 Fork
- 1 Air fryer
- 1 Baking dish
Steps
For the preparation of the béchamel, click👉 here and return to continue the recipe
Clean the pumpkin by removing the skin, seeds, and inner filaments, and cut it into chunks. In a pan, sauté a clove of garlic over low heat with a good drizzle of oil
Add the pumpkin, sage, and rosemary and soften the pumpkin, cover with a lid. Stir occasionally to prevent the pumpkin from sticking to the bottom of the pan. If needed, add half a glass of water. It will take about 10/15 minutes. Adjust the salt, pepper, and nutmeg
When the pumpkin is soft enough, remove the garlic, sage, and rosemary, and mash the pumpkin into a puree with a fork. Set aside
Meanwhile, prepare the béchamel
Prepare the taleggio cut into cubes so that you have it ready when you assemble the lasagna
Spread the bottom of the baking dish with béchamel and start layering the lasagna by alternating the ingredients, then place the first pasta sheet
Spread a spoonful of pumpkin puree, add the taleggio distributing it here and there, pour the béchamel, and sprinkle with grated Grana Padano. Continue until all ingredients are used
Finish with a layer of taleggio, Grana, and béchamel
Proceed with the cooking program bake or air fry at 340°F for 18 minutes and until you have a nice golden crust on top. You can also give a few minutes of grill if you have the program or increase the temperature to 390°F for a couple of minutes
Your Pumpkin and Taleggio Lasagna are ready! Enjoy your meal 😋
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Tips, Variations, and Storage
Let them rest for 5 minutes before serving: they will compact better, or prepare them in advance and heat them a few minutes before serving.
If you want a stronger flavor, add crumbled sausage or speck cubes.
You can replace taleggio with gorgonzola
The lasagna can be frozen either raw, after assembly, in their pan covered with aluminum foil or plastic wrap, or cooked after they have completely cooled.
They keep in the fridge for 2/3 days always well covered with plastic wrap and warm them in the air fryer or oven a few minutes before serving
Oven Cooking of Pumpkin and Taleggio Lasagna
Preheat the oven to 355°F and cook for about 25/30 minutes. You can turn on the oven grill in the last minutes of cooking for greater surface crispness
