Steps for Creamy Pumpkin Lasagna

• Let’s start with the mushrooms needed for the dough.

  (I used a mix of mushrooms, but champignon mushrooms are also fine).

  Clean the fresh mushrooms immediately by scraping the soil with a small knife or with a clean cloth but NEVER under the tap water as they will be damaged.

  Cut the larger mushrooms into pieces while leaving the smaller ones whole.

  Heat a little extra virgin olive oil tablespoons in a large pan and add the halved garlic, removing the core.

  Let the oil infuse for a few minutes, then cook the mushrooms over high heat. Sauté the mushrooms for 10 minutes, allowing the liquids to dry well, and, of course, seasoned with a sprinkle of fresh chopped parsley and a bit of pepper.

  Remove the garlic.

  The liquid should dry well.

  Then place the mushrooms without liquids into a blender and blend them.

  

• Blend to taste; I made them into a cream.

  

• Place the flour on the pastry board, make a well in the center, and add the eggs and a pinch of salt.

  Start working by lightly beating the eggs from the center.

  Add the blended mushrooms and work the dough for about ten minutes, adding more flour if needed.

  Cover the dough with plastic wrap and let it rest for 30 minutes.

  

• Prepare the pumpkin by cutting it into cubes about 1 cm.
  In a non-stick pan, heat the butter and a drop of oil, the crushed garlic clove, and the sage leaves.

  Add the pumpkin cubes and cook over moderate heat for about ten minutes, seasoning with salt and covering with a lid.

  Do not overcook but keep it firm and crunchy.

  

• After the resting time, take a piece of dough and flatten it slightly with your hands using a little flour.

  Pass it through the pasta maker starting from the widest setting.

  Roll the dough through, making several passes to make it thin.

  Cut rectangles of 8×10 cm

• Meanwhile, prepare the béchamel sauce.

  In a large pot, put the milk on medium heat and when it is about to boil, turn it off.

  Meanwhile, in another small pot, put the butter, let it melt slightly on the stove, then add the flour, mix vigorously until the mixture becomes hazelnut-colored.

  Add the hot milk to the butter and flour mixture, mixing vigorously with a whisk.

  Add fine salt and nutmeg.

  Cook over medium heat, stirring, when it thickens, turn off the heat.

  Remove the béchamel from the heat and add the gorgonzola cut into pieces.

  Mix vigorously.

  

• Roll out the dough using a rolling pin or pasta machine, reducing the thickness with each pass.

  Cut rectangles of about 8×10 cm.

  Boil your reserved lasagna sheets in salted boiling water for 1/2 minutes, a few at a time; to prevent them from sticking, pour a tablespoon of olive oil into the water.

  

• Remove them from the water with a slotted spoon, pass them in cold water, and then place them on a cloth if you need to wait.

  

• Your ingredients are ready.

  You can proceed to prepare the lasagna; it’s enough to grate the cheese, so we start.

  Butter the baking dish.

  On the bottom, put some béchamel, then the pasta sheets, the pumpkin, the grated cheese.

  

• Continue and proceed like this until all ingredients are used.

  The last layer will be with abundant béchamel and pumpkin… grated cheese as if it’s raining.

  

• Bake in a static oven at 200°F for 30 minutes, or ventilated at 190°F for 30 minutes, until they start to brown on the surface.

  Remove from the oven, let rest for a few minutes, and serve immediately.

  

• What a delight, creamy and rich

  

• Enjoy your meal.