Pumpkin, Sausage, and Béchamel Mini Lasagnas are quite simple to prepare, especially if you use packaged dry lasagna sheets. Alternatively, you can buy fresh sheets from an egg pasta shop if you don’t want to make them by hand.
For this recipe, I used a Pyrex rectangular baking dish 12×9 inches
- Difficulty: Medium
- Cost: Economical
- Portions: 4/6 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 14 oz dry lasagna sheets or 18 oz fresh sheets
- 2.2 lbs pumpkin, cleaned
- 4 sausages
- 2 pinches garlic
- to taste salt and chili pepper
- 6 tablespoons extra virgin olive oil
- 7 oz grated parmesan cheese
- Half glass white wine
- 2 cups milk
- 3.5 tablespoons extra virgin olive oil
- 7 tablespoons flour
- to taste nutmeg
Tools
- Baking dish 8 x 12 inches
- Pan non-stick
Preparation
First of all, organize your workspace with all the ingredients, already measured, so that everything is within reach.
In a large, non-stick pan, preferably with high edges, sauté the garlic and sausages in 4 tablespoons of oil. Peel the sausages first so you can crumble them well, and deglaze with half a glass of white wine.
Peel the pumpkin and chop it into small pieces to ensure it cooks well and quickly.
Adjust with salt and chili pepper, cover, and cook until done. Don’t let it become a purée, as the texture should be noticeable when you eat the lasagna.
Meanwhile, prepare the BÉCHAMEL SAUCE following my recipe, as I find it easier and faster.
Once all the components are ready, you can start assembling your mini lasagna.
At the bottom of the baking dish, pour 1-2 tablespoons of extra virgin olive oil, and cover the entire surface with a layer of dry lasagna sheets.
Add the filling, béchamel, and also grated parmesan cheese, ensuring each layer contains all the ingredients.
Finish layering and place in a preheated oven at 356°F, and bake for about 1 hour or until a nice golden crust forms on top.
Serve your Pumpkin, Sausage, and Béchamel Mini Lasagnas piping hot.
Tip: If you have guests and a lot to prepare, you can make these a few days in advance, but store them in the refrigerator without baking.
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