Pumpkin Lasagnetta – Autumn Comfort in a Dish. When the air becomes crisper and the days grow shorter, there is only one longing that warms the heart and the table: a rich, enveloping, comforting dish. And what could be more iconic than pumpkin to celebrate the arrival of autumn?
Today we set aside the classic ragù lasagna and embrace the sweet, velvety seasonal flavors with a recipe that is pure poetry: the Pumpkin Lasagnetta. A first course that pairs the creaminess of a fragrant béchamel-like sauce, the sweetness of pumpkin and the savory goodness of a tasty filling (whether sausage, crispy speck or mushrooms — up to you!), all sandwiched between sheets of fresh egg pasta.
Get ready to serve a masterpiece of flavor and simplicity, perfect for Sunday lunch or a special dinner with company. Are you ready to discover how to turn the emblematic autumn vegetable into an unforgettable indulgence for the palate? Follow us step by step!
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 45 Minutes
- Cooking time: 30 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients Pumpkin Lasagnetta
- 3/8 cup pumpkin (cooked)
- 1 7/8 cups 00 flour
- 3 eggs
- 1 pinch salt
- 1 1/4 cups pumpkin
- 1 cup ricotta
- 1 sausage
- 1 slice cooked ham
- 1 slice mortadella
- 3/4 cup tomato puree
- 1 cup Parmesan (grated)
- 5.3 oz Taleggio cheese
- 3.4 fl oz cooking cream
Tools Pumpkin Lasagnetta
- Oven
- Pans
Steps Pumpkin Lasagnetta
Cook the Pumpkin: First, peel the pumpkin, remove the seeds and cut it into pieces. Wrap it in aluminum foil and bake at 248°F for about 60 minutes. The pumpkin will be ready when very soft and easily mashed with a fork.
Prepare the Fresh Pasta: Once cooked and slightly cooled, mash the pumpkin flesh well. On a work surface (or in a large bowl), sift the flour into a well. Add the eggs in the center, the pumpkin pulp (about 3/8 cup) well drained — otherwise the dough won’t come together — and a pinch of salt.
Knead: Work the dough vigorously for at least 15 minutes, until you obtain a smooth, elastic ball. Cover and let it rest.
Roll Out the Sheets: Using a rolling pin or a pasta machine, roll the dough as thinly as possible. Cut the sheets into rectangles about 3 1/8 inches wide and 5 7/8 inches long.Sauté the Filling Ingredients: According to your preference, finely chop the cooked ham, mortadella and sausage. Brown the mixture in a saucepan and add the remaining cooked pumpkin.
Add the Tomato: Stir in the tomato puree. This step will not only add flavor but will also ensure the sausage isn’t raw inside the filling. Cook until the sausage is fully cooked and golden.Assemble the Lasagnetta: Take a baking dish and line it with parchment paper (optional but recommended to prevent sticking).
Build the Layers: Start with a thin layer of the creamy filling on the bottom.
Place a sheet of pasta.
Spread the filling.
Add pieces of Taleggio and dollops of ricotta, then drizzle with cooking cream (or use classic béchamel if you prefer).
Continue: Repeat layers until you run out of pasta and filling.
Finish with a Golden Touch: On the top layer, generously sprinkle grated Parmesan.
Bake: Bake in a preheated oven at 302°F for about 30 minutes, or until the top is well golden and crisp.
Let it cool slightly before serving and enjoy this triumph of autumn flavors!
Pumpkin Moisture: Make sure the cooked pumpkin is as dry as possible before adding it to the dough or the filling. If necessary, drain it or briefly dry it in a pan. Too much moisture will make the lasagnetta watery.
Toasting the Parmesan: For the top layer, don’t be shy with the Parmesan. It’s what will create that delicious golden, crispy crust on the surface!
Make-Ahead Preparation: The lasagnetta is a fantastic make-ahead dish! You can assemble it completely (uncooked) and keep it in the refrigerator for 24 hours, covered with plastic wrap. The next day, bake and enjoy.
Cream/Béchamel Substitution: If you prefer a lighter, more delicate flavor, use a classic béchamel. If you want maximum creaminess and a richer taste, the cream (as in the recipe) is ideal!
Variations for Every Taste (and Need)
Vegetarian: Replace sausage/cured meats with sautéed porcini or button mushrooms with garlic and parsley, or use smoked mozzarella and spinach. Pumpkin’s sweetness pairs divinely with the earthy flavor of mushrooms.
Gourmet (Cheeses): Instead of Taleggio and ricotta, try smoked scamorza for a bold note, or a little Gorgonzola for a spicy contrast that balances the pumpkin. The sweet/savory/smoky contrast enhances the dish’s complexity.
Crispy (Topping): Before baking, add a layer of sliced almonds or chopped walnut halves over the Parmesan. It adds a crunchy texture and a pleasantly toasted flavor.
FAQ (Questions and Answers)
Can I prepare the lasagnetta in advance?
Yes, absolutely! You can assemble the lasagnetta completely (uncooked) and store it in the refrigerator, well covered with plastic wrap, for up to 24 hours. Bake it straight from the fridge, adding 5-10 minutes to the total baking time.
Does the pumpkin need to be cooked before being added to the pasta dough?
Yes, the pumpkin must be baked until very soft. This makes it easy to mash and ensures the pasta dough has the right consistency and color, as well as a more intense flavor.
What can I use instead of sausage in the filling?
For a tasty alternative, opt for speck (sautéed until crispy), porcini mushrooms (for a vegetarian version), or a simple filling of ricotta and Taleggio for a more delicate dish.
