The PUMPKIN, TUSCAN KALE AND SAUSAGE LASAGNA is a dish with a bold character and a creamy heart, where the velvety sweetness of pumpkin meets the rustic taste of sausage and the intensity of Tuscan kale pesto.
A play of contrasts and textures that gives a surprising gustatory experience, perfect for those who love rich, enveloping autumn dishes.
Each layer tells the season: the aroma of freshly roasted pumpkin, the deep green of the Tuscan kale and the savory note of the sausage blend into perfect balance, making this lasagna a little comfort-food masterpiece.
It is a dish that smells of woodland and home, perfect for slow Sundays when it rains outside and the oven is on inside.
You might also like:
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 25 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 9 oz egg lasagna sheets
- 18 oz pumpkin (weight after cleaning)
- 3 sausages
- 7 oz mozzarella
- 2 oz Parmigiano Reggiano
- to taste extra virgin olive oil
- rosemary
- to taste salt
- 3 1/3 cups milk
- 3.5 tbsp butter
- 5 tbsp all-purpose flour
- to taste salt
- to taste nutmeg
- 9 oz Tuscan kale (cavolo nero) (weight after cleaning)
- 1 oz walnut kernels (about 1/4 cup)
- 1 oz Pecorino Romano (about 1/4 cup grated)
- to taste extra virgin olive oil
- 1 espresso cup water (about 2 fl oz / 60 ml)
- to taste salt
For the pumpkin, Tuscan kale and sausage lasagna you will need
- 3 Pots
- 1 Mixer
- 1 Skillet
- 1 Baking dish 12 1/4 x 7 7/8 x 2 3/8 in
- Aluminum foil
Preparation: pumpkin, Tuscan kale and sausage lasagna
Trim the Tuscan kale, removing the central rib from the leaves, and wash them under running water. Dry them well and boil them in plenty of salted water for 8 minutes.
Drain and let them cool slightly.
In a food processor put the well‑squeezed kale, the walnuts and the Pecorino Romano.
Add salt, the water and as much olive oil as needed to obtain a smooth, homogeneous mixture. Blend everything until you get a dense pesto.Remove the inner fibers, seeds and skin from the pumpkin. Then cut it into 1 cm thick slices and from these cut many cubes. In a large skillet add some oil and a sprig of rosemary. As soon as it starts to sizzle, add the pumpkin and brown it for a few minutes. Add some water, season with salt and cook for about 20 minutes. Add more water if necessary. The pumpkin should still retain a slightly firm texture and not fall apart.
Once cooked, turn off the heat and let it cool.In a skillet brown the crumbled sausage for 10 minutes. Deglaze with the wine and, once the alcohol has evaporated, continue cooking for another 5 minutes. Set aside.
Warm the milk in a small saucepan with salt and nutmeg.
In a pan melt the butter over medium heat. Add the flour, whisking constantly to avoid lumps.
When the roux has a nice hazelnut color, remove from the heat and pour in the hot milk little by little, continuing to whisk.
Return to the heat, reduce the flame and cook for another 5 minutes, stirring continuously. You should obtain a smooth béchamel that will help cook the fresh pasta sheets.
Remove the béchamel from the heat and let it cool slightly.In a buttered baking dish spread a thin layer of béchamel.
Add a sheet of pasta, then distribute some pumpkin, a little Tuscan kale pesto, some sausage, a few cubes of mozzarella, Parmigiano and a bit of béchamel.
Continue alternating layers until the ingredients are used up, finishing with béchamel, pumpkin and grated Parmigiano.Bake in a static oven at 356°F for about 30 minutes, covering it with a sheet of aluminum foil. After 30 minutes, remove the foil, add a little more pesto and bake for another 10 minutes.
Once your pumpkin, Tuscan kale and sausage lasagna is cooked, let it rest for 10 minutes before serving.
