The pumpkin and sausages lasagna are a great choice for a family lunch or a special Sunday.
This recipe is perfect to satisfy all palates, as it combines the sweetness of pumpkin with the robust flavor of sausages, without using tomatoes.
Start with a base of fresh lasagna pasta, alternating it with generous layers of pumpkin cream and crumbled and sautéed sausage.
The pumpkin should be cooked until soft, creating a cream with a bright color and delicate flavor.
To further enhance the pumpkin taste, add a bit of grated parmesan and nutmeg to the cream.
The sausage, on the other hand, should be well browned to release all its aromas and give a crunchy texture. Complete everything with a homemade béchamel sauce, which will make the lasagna even more creamy and enveloping.
For a final touch, sprinkle some grated cheese over the last layer of pasta, letting it gratinate in the oven until it forms a golden and irresistible crust.
These lasagna will be a true success, rich in flavor and perfect for creating a warm and convivial atmosphere. Preparing them might seem a bit laborious, but the final result is definitely worth it. Your guests will be delighted and will surely ask for seconds.
Below, I leave you other lasagna recipes perfect for every occasion, and then let’s go right under the photo as usual to discover how to prepare the Pumpkin and Sausages Lasagna!!
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Electric Oven, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for Pumpkin and Sausages Lasagna
- 7 oz semolina flour
- 7 oz all-purpose flour (or spelt, rye, etc.)
- 4 eggs
- 2 pinches salt
- 1 tbsp extra virgin olive oil
- 14 oz pumpkin (cleaned)
- 10 oz sausage
- to taste extra virgin olive oil
- to taste salt
- to taste parsley
- 2 cups béchamel
- 3.5 oz smoked provolone
- 2 oz Grana Padano cheese (grated)
Preparation of Pumpkin and Sausages Lasagna
To prepare the pumpkin and sausages lasagna first make the dough, if you have a pasta machine I recommend using it, it saves a lot of time and the pasta turns out great.
On the work surface, mix the two flours very well, add the salt and extra virgin olive oil, make a well in the center and break the eggs into it, start kneading.
Knead by incorporating the flour from the outside towards the center first with your hands until you have a coarse mixture.
Use a dough scraper or spatula to gather everything around and work energetically until you have a smooth and homogeneous dough that you will wrap in plastic wrap to rest in the fridge for at least 30 minutes.Remove the peel and seeds from the pumpkin, cut it into slices and then into small pieces,
remove the casing from the sausages and cut them into chunks.In a pan with a drizzle of extra virgin olive oil, brown the pumpkin over low heat for a few minutes, add the sausages, stir, season with salt and, still over low heat, let it flavor for a few minutes.
Add a few tablespoons of water and cook until the pumpkin is tender and starts to disintegrate, season with chopped parsley and set aside.
Prepare the béchamel sauce if you want to follow my recipe (HERE), chop the cheese into chunks.
Remove your pumpkin and sausages lasagna dough from the fridge, sprinkle the work surface with some semolina and roll out with a rolling pin taking a little dough at a time, then cut it to the size of your baking dish.If you have a machine, roll out a little bit of dough and then roll it with the machine to the thickness you prefer, I leave it quite thick so I can taste the pasta.
Cut the pasta, place a pot with water on the stove and once it reaches a boil, dip one lasagna sheet at a time for just a few seconds, drain them on a dry cloth.
Preheat the oven to 480°F in static mode, grease the bottom of the baking dish with a bit of béchamel, lay a sheet of pasta, cover with some pumpkin and sausage filling, a few pieces of cheese, more béchamel and grated cheese.
Cover with the second sheet and continue this way until finishing with a sheet, some pieces of pumpkin and sausages, grated cheese, a generous drizzle of extra virgin olive oil, bake for 30 minutes.
Once ready, remove from the oven and let rest for a few minutes before bringing the pumpkin and sausage lasagna to the table!!
How to store Pumpkin and Sausages Lasagna
Pumpkin and sausage lasagna can be stored in the fridge for two or three days, or they can be frozen, best if already cooked, and reheated in the oven at a low temperature when ready to use.
Other Recipes
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