The Pumpkin and Taleggio Lasagna, cooked in the Air Fryer is an ideal dish for a family dinner or to impress guests with 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 balance of flavors, and autumn is the perfect season to prepare creamy and fragrant dishes. Perfect also for those looking for a tasty and quick vegetarian recipe .
Among my favorites, besides this delicious version of Pumpkin and Taleggio Lasagna, are the Mushroom and Sausage Lasagna, also cooked in an air fryer, rich in taste and flavors, and the version prepared with Carasau Bread which replaces the pasta sheets…try them because they are fantastic!
The Air Fryer is now a must in the kitchen: it consumes less energy than a 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 one, you can prepare them in the oven.
Let’s see together how to prepare them
You might also be interested in these recipes 👇🏻
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Air Frying, Oven, Stove
- Cuisine: Vegetarian
- Seasonality: Autumn, Winter
Ingredients
Ingredients for 6 servings of Pumpkin and Taleggio Lasagna in Air Fryer
- 3 tbsp butter (1 package)
- 6 1/2 tbsp flour
- 1 2/3 cups milk
- to taste salt
- to taste pepper
- to taste nutmeg
- 1 1/4 lbs delica pumpkin (net of waste)
- 1 clove garlic
- A few leaves sage
- 1 sprig rosemary
- 1 string extra virgin olive oil
- 1/2 glass water
- to taste salt
- 6 sheets thin egg lasagna (250 g)
- 10 1/2 oz Taleggio (net of waste)
- 2 3/4 oz Grana Padano cheese, grated
Tools
Recommended tools
- 1 Small pot
- 1 Hand 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 sauce click👉 here and return to continue the recipe
Clean the pumpkin by removing the skin, seeds, and internal filaments, and cut it into chunks. In a pan, sauté a clove of garlic over low heat with a generous drizzle of oil
Add the pumpkin, sage, and rosemary and soften the pumpkin, covering it with a lid. Stir occasionally to prevent the pumpkin from sticking to the bottom of the pan. If necessary, add half a glass of water. It will take about 10/15 minutes. Adjust salt, pepper, and nutmeg.
When the pumpkin is sufficiently soft, remove the garlic, sage, and rosemary and mash the pumpkin into a puree using a fork. Set aside.
Meanwhile, prepare the béchamel sauce
Prepare the taleggio by cutting it into cubes so that you have it ready when you’re assembling the lasagna
Spread the base of the baking dish with the béchamel sauce and start layering the lasagna, alternating the ingredients, then insert the first sheet of pasta
Spread the pumpkin puree with a spoon, add the taleggio distributing it here and there, pour the béchamel sauce, and sprinkle with grated Grana Padano. Continue until all ingredients are used up
Finish with a layer of taleggio, Grana, and béchamel
Continue cooking on the bake or air fry program at 338°F for 18 minutes until you have a nice golden crust on top. You can also give it a few minutes of grilling if you have the program or raise the temperature to 392°F for a couple of minutes
Your Pumpkin and Taleggio Lasagna is ready! Enjoy your meal 😋
Did you like this recipe? You can vote for it by giving it lots of stars 🌟🌟🌟🌟🌟 after the advice section!
Follow me also on Facebook! Here’s my page👉🏻 Amiche Friggy e Non Solo
and join my Facebook group ➡️I’ll steal you a recipe
Follow the Amiche Friggy e Non Solo channel on WhatsApp to stay updated by clicking the red link👉🏻 Amiche Friggy e Non Solo WhatsApp Channel or activate push notifications in the box you find within the recipe, you will be notified every time I publish something new😊
You can also find me on Instagram – YouTube – TikTok
If you want to discover all the other recipes on my Blog, click to return to the Home
Advice, Variations, and Storage
Let it rest for 5 minutes before serving: it will compact better, or prepare it in advance and heat it a few minutes before bringing it to the table.
If you want a more intense flavor, add crumbled sausage or diced speck.
You can replace taleggio with gorgonzola.
The lasagna can be frozen either raw, after assembling, in its baking dish covered with aluminum foil or plastic wrap, or cooked after it has completely cooled.
They keep in the fridge for 2/3 days always well covered, with food wrap, and heat them in the air fryer or oven a few minutes before serving.
Oven Cooking for Pumpkin and Taleggio Lasagna
Preheat the oven to 356°F and bake for about 25/30 minutes. You can activate the oven grill for the last minutes of cooking for more crispiness on the surface.
