Preparation of pumpkin lasagna with sausage and scamorza

• 1 – SAUSAGE: In a pan, heat the oil and add the sausage cut into pieces with the casing removed. Once well browned, deglaze with the white wine and season with salt and pepper. Cook for 10 minutes, then set aside. Meanwhile grate 3.5 oz (about 1 cup) of Parmesan and set aside.

  2 – PUMPKIN: Cut the pumpkin, removing fibers, seeds and skin, then reduce it to not-too-large cubes. Heat the oil in a pan, add the pumpkin cubes and a little water (about 1.7 fl oz), seasoning with salt, pepper, chopped rosemary and garlic. Cook until the pumpkin softens and begins to break down slightly, then set aside.

  3 – Take the smoked scamorza and grate it with a box grater using the large holes. Set aside.

  

• 4 – BÉCHAMEL: Warm the milk in a small saucepan. In another small pot, melt the butter over low heat, add the flour and whisk vigorously. When the mixture takes on a hazelnut color, remove from the heat and add the hot milk in a thin stream, continuing to whisk. Add a pinch of salt, nutmeg and black pepper, then continue cooking over medium-high heat, stirring for about ten minutes or until you reach the desired consistency. Once ready, combine the cooked sausage and the pumpkin. Mix well.

  

• 5 – 6 – ASSEMBLE THE LASAGNA: Take a baking dish and spread a couple of tablespoons of béchamel on the bottom. Lay the first layer of fresh pasta, spread béchamel mixed with sausage and pumpkin on top, then sprinkle with grated Parmesan and scamorza. Continue layering until the ingredients are finished, finishing with a top layer of béchamel, Parmesan and scamorza.

• COOKING: Bake in a preheated oven at 392°F (conventional) for 30-40 minutes. Remove carefully, cut into portions and serve.

• WITH THERMOMIX: (sausage cooking) Place the sausage pieces (without casing), 1 1/3 tbsp extra virgin olive oil, salt and pepper into the Thermomix bowl and sauté for 7 minutes at 248°F, counterclockwise, spoon speed.
  Add 1.7 fl oz of white wine and deglaze for 3 minutes at 212°F, counterclockwise, spoon speed, without the measuring cup. Transfer the sausage to a bowl and set aside.

• WITH THERMOMIX: (pumpkin cooking) Without washing the bowl, add 2 tbsp extra virgin olive oil, the garlic, the pumpkin, salt, pepper, chopped rosemary and 1.7 fl oz water. Cook for 10 minutes at 248°F, speed 1, without the measuring cup. Transfer to a bowl. It should have a purée-like consistency.

• WITH THERMOMIX: (béchamel) Put the milk (4 1/4 cups), the flour (2/3 cup), the oil (1/3 cup), black pepper, nutmeg and salt into the bowl. Cook for 12 minutes at 194°F, speed 4. Once ready, combine the cooked sausage and the pumpkin. Mix well.

  Now proceed as described above.