LASAGNE WITH PUMPKIN AND GORGONZOLA: creamy and flavorful. Today I’m sharing the recipe for a delightful and special first course. A delicate and delicious version of lasagna with a tasty pumpkin and gorgonzola cream. Gorgonzola was a recent discovery for me — for years I practically refused to try it, and only a few months ago, while preparing a recipe for the GialloZafferano site, I tried it for the first time and I still can’t explain why I didn’t do it before! Let’s hurry to the kitchen and prepare the Lasagne with Pumpkin and Gorgonzola
- TAGLIATELLE WITH PUMPKIN AND SPECK — very creamy and flavorful
- LASAGNE PACKETS — the recipe for a special first course
- PUMPKIN AND POTATO CROQUETTES with an irresistible gooey center
- STUFFED LASAGNE ROLLS — a perfect baked pasta first course
- CONCHIGLIONI WITH PUMPKIN AND MUSHROOMS — an irresistible first course
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 6 Servings
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 508.74 (Kcal)
- Carbohydrates 46.09 (g) of which sugars 8.59 (g)
- Proteins 17.74 (g)
- Fat 28.76 (g) of which saturated 3.48 (g)of which unsaturated 1.96 (g)
- Fibers 1.99 (g)
- Sodium 1,370.06 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pumpkin Lasagne
- 12 sheets egg lasagne sheets (fresh, thin sheets)
- 2 cups pumpkin, cubed (about 500 g)
- 10.6 oz gorgonzola and mascarpone (total 300 g)
- 3 oz grated Parmesan cheese (about 80 g)
- as needed extra-virgin olive oil
- 1 onion (medium)
- as needed salt
Lasagne with Pumpkin and Gorgonzola
First, prepare the pumpkin
Clean the pumpkin by removing the skin, seeds and internal fibers. Cut the pumpkin into cubes and transfer it to a saucepan with 3 tablespoons of extra-virgin olive oil and the peeled, thinly sliced onion.
Season with salt and let the pumpkin cook for 10-12 minutes, stirring often with a wooden spoon. Blend the pumpkin to obtain a smooth cream.
Oil a rectangular baking dish and line the base with 2 sheets. Cover the sheets with a few tablespoons of pumpkin cream, small pieces of gorgonzola and a sprinkle of grated Parmesan cheese.
Cover with two more sheets and continue to layer with pumpkin, gorgonzola and Parmesan. Repeat in the same way until the sheets are finished.
Finish with some pumpkin cream and a generous sprinkle of grated Parmesan. Bake the Lasagne with Pumpkin and Gorgonzola in a preheated oven at 374°F (conventional) for about 18-20 minutes.
Loredana’s Tips
For even tastier lasagne you can add 200 grams of cubed white or smoked scamorza cheese
For a creamier dish, add 200 ml of béchamel to the pumpkin cream
For making lasagne I always prefer to use fresh thin egg sheets that don’t require pre-cooking, but if you prefer you can also use dried sheets — however, you’ll need to blanch them first
Also read the recipe for my Lasagne with béchamel and baked ragù
