I have a deep love for the oven, I would keep it always on, both in summer and winter. This summer, it broke down and we couldn’t find the spare part to fix it (it was also August): it was a tragedy! I had a lot of dishes in mind to prepare, but I couldn’t cook even one! So even when it comes to pasta, the story doesn’t change: lasagna with pumpkin, ground meat, and sausage is an excellent main course, obviously baked!

Difficulty: Easy
Cost: Cheap
Preparation time: 45 Minutes
Portions: 6/8 people
Cooking methods: Oven
Cuisine: Italian

Ingredients

12 sheets Egg Lasagna (dry – dim. in. 6.7 x in. 3.5)
17.6 oz Cleaned Pumpkin
5.3 oz Sausage (sausage paste)
8.8 oz Ground Beef
1 cup ml béchamel sauce (for the recipe click on the link)
4.4 oz Mozzarella
1 Small Onion (about 1.8 oz)
3.5 oz Bacon slices
3 tbsp Grated Parmigiano Reggiano DOP
to taste Olive Oil
to taste Fine Salt

Preparation

Wash the pumpkin well, remove the skin (I usually use a peeler), cut it into slices and then into rather small cubes.
Put some oil in a large pan, finely chopped onion, and pumpkin. Add the ground meat, sausage paste, a glass of water, and cook for about 20 minutes.
Check that the pumpkin is well cooked and adjust salt if necessary.
Spread a thin layer of béchamel sauce on a rectangular baking dish of dim. in. 12.2 x in. 9.1.
Now cover with a layer of lasagna, then top with a layer of the pumpkin mixture, part of the mozzarella cut into cubes, two slices of bacon (previously browned in a pan) cut into pieces, some béchamel (for the recipe click on the link), a nice sprinkle of grated Parmigiano.
Make another layer of lasagna and repeat the sequence of ingredients as above.
Make a final layer of lasagna, spread with the pumpkin mixture, add the béchamel, and sprinkle with the Parmigiano. In the oven at 356°F for 40 minutes.