Pumpkin and Mortadella Lasagna Swirls a creamy, delicious first course that is also easy to make! A PUMPKIN RECIPE to add to my favorite dishes this fall!

I have made many LASAGNA SWIRLS, and with pumpkin, I have also prepared the PUMPKIN AND SAUSAGE LASAGNA SWIRLS, but these with mortadella are quicker because you only need to cook the pumpkin! By the way, I cooked the PUMPKIN IN THE MICROWAVE to speed up the preparation even more!

For this recipe, I used the dough for HOMEMADE SEMOLINA PASTA, but you can also use the dough for HOMEMADE GREEN LASAGNA, and thus create a green spinach sheet to add more color to your pumpkin and mortadella lasagna!

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Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 5 People
Cooking methods: Oven, Microwave
Cuisine: Italian
Seasonality: Fall, Winter

Ingredients

1.7 cups milk
2 tbsps butter
2 tbsps flour
nutmeg
salt
1.5 cups semolina flour
2 eggs
1.1 lbs pumpkin
1/2 cup Parmesan cheese
salt
3.5 oz mortadella
Parmesan cheese
chopped pistachios

Preparation

Melt the butter in a saucepan.
Add the flour all at once. Stir and toast over high heat.
Start to deglaze with the milk, gradually, while stirring.
Finish pouring in all the milk and cook the béchamel until it boils and thickens.
Turn off the heat, season the béchamel with salt and nutmeg to taste and let it cool.
Pour the semolina on the work surface to form a well.
Create a hole in the center and pour in the eggs.
Start to beat the eggs with a fork.
Gradually incorporate the flour, starting to knead with your hands.
Knead more energetically to obtain a smooth and homogeneous dough.
Cover the dough with a bowl or wrap it in plastic wrap and let it rest for 30 minutes at room temperature.
Cook the pumpkin in the microwave for about 20 minutes. Once cooked, remove the skin and seeds and place the flesh in a tall container.
Blend the pumpkin with an immersion blender, then gather the puree in a bowl and add Parmesan cheese and a pinch of salt.
Stir to combine the ingredients.
Roll out the dough with a rolling pin, trying to make it as thin as possible. This will allow you not to pre-cook it.
Spread all the pumpkin puree over the dough. The moist pumpkin puree will help the dough cook directly in the oven.
Lastly, add the slices of mortadella over the pumpkin cream.
Close the edges of the dough so the filling doesn’t escape.
Roll the dough onto itself to form a cylinder.
Cut, with a sharp knife, lasagna swirls from the cylinder and set aside.
Spread a layer of béchamel at the bottom of a baking dish.
Arrange all the lasagna swirls in the baking dish.
Cover all the pumpkin and mortadella lasagna swirls with béchamel and finish with a sprinkle of Parmesan and chopped pistachios.
Bake in a static oven at 320°F and cook for about 35-40 minutes until a golden crust forms on the surface.
Remove the lasagna swirls from the oven and let them rest for a few minutes before serving at the table.