Pumpkin and Sausage Lasagna Swirls an autumn variation of my ASPARAGUS LASAGNA SWIRLS, delicious and indulgent, filled with pumpkin, sausage, and my HOMEMADE BÉCHAMEL.

To prepare them, all you need to do is knead the HOMEMADE PASTA with flour and eggs, then roll it out and fill it with a creamy pumpkin-based filling. Roll the dough, cut into swirls, and place them in a baking dish. When they’re cooked, the aroma of pumpkin and sausage will fill your house. If you love sausage as much as I do, you can’t just make OVEN-BAKED GRATINED SAUSAGE AND POTATOES, you also have to use it for this super recipe!

And if you have some pumpkin left, don’t forget to try the PUMPKIN SAVORY PIE and the PUMPKIN FLANS!

You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
If you enjoyed this recipe for pumpkin and sausage lasagna swirls, you might also be interested in:

Difficulty: Easy
Cost: Inexpensive
Preparation time: 40 Minutes
Portions: 6 People
Cooking methods: Oven, Stove, Microwave
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

1 3/4 cups all-purpose flour
2 eggs
1 lb pumpkin
7 oz sausage
1 1/4 cups béchamel
3/4 cup milk
2 1/2 tbsps all-purpose flour
1 1/2 tbsps butter
salt
nutmeg
Parmigiano Reggiano

Preparation

Prepare the béchamel for the filling and the surface of the swirls.
In a small pot, melt the butter.
When the butter is completely melted, add the flour all at once.
Stir to fully absorb, and lightly toast the flour.
Gradually add the milk, and while constantly stirring, thicken your béchamel.
Adjust salt and nutmeg to taste and set aside.
Pour the flour onto the work surface and create a well in the center.
Pour the two eggs into the well and start beating the eggs with a fork, then knead by hand until you get a smooth and homogeneous dough.
Let the dough rest for at least 30 minutes before rolling it out.
Clean the pumpkin, peel it, and cut it into cubes.
Transfer the cubed pumpkin to a microwave-safe glass bowl and cook at 1000W for 15 minutes.
Remove the casing from the sausage.
Heat a pan on the stove, and when it’s hot, crumble the sausage into it.
Cook on high heat until it is well cooked but still tender.
When the pumpkin is cooked, remove it from the microwave, blend it with an immersion blender, then add the cooked sausage, béchamel, and mix everything.
Roll out the dough with a rolling pin or pasta machine to obtain very thin sheets.
Cut them into pieces about 6 inches, then fill them with the pumpkin and sausage filling.
Roll the sheets, then cut them into swirls.
Pour some filling on the bottom of a baking dish, place the swirls inside until filled.
Pour the béchamel on top and finish with a sprinkle of grated Parmigiano Reggiano.
Bake in a preheated static oven at 350°F and cook for about 30/35 minutes.
Remove the pumpkin and sausage lasagna swirls from the oven when the top is golden brown.
Serve hot.