Today I want to offer you a delicious and rich dish, but without carbohydrates – pumpkin lasagna without lasagna. On my blog, you will find many pumpkin recipes and the classic lasagna is naturally among them, but this is a slightly different version because it is an alternation of pumpkin, ragù, and béchamel, and the result is really delicious, try it and let me know. For this recipe, I used butternut squash because it can be sliced and is perfect for this preparation.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Boiling, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Halloween
Ingredients
- 1 butternut squash (about 3 lbs)
- 3.3 lbs meat ragù Sicilian style
- 2 cups Béchamel sauce
- 3.5 oz cooked ham
- 7 oz mozzarella
- 5.3 oz grated cheese (I used grana padano)
Steps
Assuming you have already prepared a meat ragù and béchamel sauce, proceed by peeling the butternut squash and slicing it thinly, about 0.2 inches thick. Blanch the squash slices for about 5-6 minutes and then place them on paper towels or a dry cloth to absorb excess water.
Begin preparing your lasagna: pour a layer of ragù in a baking dish of about 9.5 inches, place the squash slices side by side and in between the spaces place the squashes you have respectively cut into 2 or 4 parts. Add another layer of ragù, a couple of tablespoons of béchamel, then some ham, mozzarella, and finally a bit of grated cheese, repeat until all ingredients are used up. On the last layer, pour only ragù, béchamel, and grated cheese, then bake in a preheated static oven at 356°F and let it cook for about 30 minutes.
Once ready, let your pumpkin lasagna cool down and then cut it into wedges and serve. It’s really delicious and served with bread it becomes a rich one-dish meal.
If you also love PUMPKIN RECIPES, take a look HERE.
Saby recommends…
For a vegetarian version of the recipe, you can omit the ham and prepare an equally delicious VEGAN RAGÙ.
