Pumpkin bechamel lasagna is an autumn, winter first course. Great to prepare for a family lunch or dinner. The preparation is very simple, similar to classic lasagna with the difference that instead of meat sauce, I added pumpkin, note that there is no need to parboil the pasta sheets, I use them uncooked since I use both the bechamel and the pumpkin very hot, so the pasta softens a bit. It’s a lighter but delicious recipe, also suitable for vegetarians. Pumpkin lasagna is a tasty first course that no one can resist!!!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Pumpkin Bechamel Lasagna
- 10.5 oz fresh thin egg lasagna
- 1.1 lbs pumpkin
- Half leek
- 4 tbsp extra virgin olive oil
- to taste grated Parmesan cheese
- to taste salt and pepper
- 3.5 oz butter
- 3.5 oz cornstarch
- 4.25 cups milk
- to taste salt
- to taste nutmeg
Preparation of Pumpkin Lasagna
Let’s see how to prepare pumpkin lasagna
1 First of all, clean the pumpkin well and cut it into pieces. In a pot, put a drizzle of oil and sauté the chopped onion, then lower the heat and add the chopped pumpkin, salt a little and stir, cover with a lid and continue cooking over medium heat for 7/8 minutes, until cooked. Blend with an immersion blender.
2 In the meantime, let’s prepare the bechamel. In another pot, melt the butter, add the flour, mixing well, gradually add the milk, continuing to stir being careful not to form lumps, add salt and a good grating of nutmeg, bring to a boil and cook stirring until it thickens.
3 In a baking dish, put a drizzle of oil and some bechamel, start by making the first layer of pasta, pour the bechamel and spread it well, another layer of pasta, then pour the prepared pumpkin cream.
Repeat the procedure until the ingredients are finished, in the last layer put some bechamel and pumpkin together and give a generous sprinkle of grated Parmesan cheese.
Preheat the oven and bake at 356°F (180°C), cook for about 20 minutes or at least until the desired crispness…
Notes
The cooking time varies from oven to oven and your tastes… if you like the crust on top, leave them in the oven for 10 more minutes. If you have leftovers, you can put them in the freezer or enjoy them the next day… just heat them up a bit.
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