The lasagna with pumpkin, fresh sausage, and sweet provola cheese is a typical autumn dish when yellow pumpkin is in season.
The sweetness of this vegetable wonderfully complements the strong and savory taste of fresh sausage, creating an irresistible contrast.
Cubes of sweet provola and grated Parmesan cheese add an extra note in terms of flavor and richness to this single-course dish, perfect for a Sunday lunch as it excellently replaces the classic lasagna, without any regrets.
They are simple to make and nonetheless, the little effort required will be greatly compensated at the time of tasting.
Using ready-to-cook egg lasagna sheets, which are easily found in supermarkets and do not need to be pre-boiled, will work perfectly for this dish.
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
- Energy 1,357.87 (Kcal)
- Carbohydrates 26.88 (g) of which sugars 14.24 (g)
- Proteins 32.17 (g)
- Fat 121.29 (g) of which saturated 26.74 (g)of which unsaturated 71.98 (g)
- Fibers 19.31 (g)
- Sodium 1,224.17 (mg)
Indicative values for a portion of 321 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
- 7 oz lasagna (dry)
- 4.4 lbs yellow pumpkin
- 2.1 oz green onions (or yellow onion)
- 14 oz sausage (fresh)
- 3.4 fl oz wine (white)
- 3.5 oz provola cheese (sweet)
- 2.8 oz grated Parmesan (or Grana)
- to taste black pepper (ground)
- to taste peanut oil
- 17 fl oz milk
- 2 tablespoons semolina flour
- 0.9 oz butter
- 2.5 oz grated Parmesan (or grated Grana)
- to taste nutmeg
- 1 pinch salt
Tools
- 1 Baking Pan 20 x 26 cm oven-safe
- Baking Sheet oven-safe
- Skillet non-stick
- Small Pot 18 cm diameter
- Immersion Blender handheld
- 1 Slotted Spoon
Steps
Prepare the lasagna with pumpkin, sausage, and sweet provola by starting to cut slightly more than half of the pumpkin into wedges. Place it on a baking sheet lined with parchment paper with the skin side down.
Bake in a static oven for about 45 minutes at 392°F.
When a fork easily pierces the flesh, remove the pumpkin from the oven and let it cool slightly.
Meanwhile, in a non-stick skillet, slice the green onion, add the sausage removed from its casing and crumbled.
Cook over high heat, stirring very often with a wooden spoon.
Halfway through cooking, deglaze with white wine, waiting for it to fully evaporate and the meat to be cooked before turning off the heat.
Separately, in a non-stick skillet with peanut oil, fry the remaining pumpkin cut into cubes, lightly salting. When golden, remove with a slotted spoon and place on absorbent paper.
If desired, you can bake all the pumpkin in the oven and cut slightly less than half into cubes after cooking; it will be lighter, and I often do so myself.
However, for an additional flavor boost, I recommend frying.
Prepare the béchamel sauce following the procedure found by clicking here.
Let all the prepared ingredients cool slightly. Then remove the skin from the pumpkin.
At this point, transfer the béchamel sauce to a large bowl along with the oven-cooked pumpkin and blend with an immersion blender.
Preheat the oven to 392°F, static function.
At this point, begin assembling the lasagna.
Spread some pumpkin béchamel sauce at the bottom of a baking dish, and place the lasagna sheets on top without leaving empty spaces.
I chose ready-to-use sheets, but otherwise, you may need to pre-boil them. In this case, cook them for about 2 minutes in salted water with two tablespoons of oil added, then lay them on a towel to dry.
Spread a generous amount of béchamel sauce over them to ensure flavor.
Then sprinkle with sausage and fried pumpkin.
Add pieces of provola cheese and a sprinkle of grated Parmesan.
Continue until all the ingredients are used up.
On the last layer, spread béchamel and distribute it, then the diced pumpkin, provola pieces, and grated Parmesan.
If dry lasagna sheets were used, moisten the corners with a few tablespoons of water.
Place in the center of the oven preheated to 392°F, static function.
Halfway through cooking, cover the surface of the lasagna with parchment paper and on top of that an aluminum foil.
Shortly before removing from the oven, discard the paper and foil, and create a crust by turning on the grill function.
The lasagna with pumpkin, sausage, and sweet provola cheese is ready.
Serve about 15 minutes after removing from the oven.
Keep well sealed for about a couple of days in the fridge.
Keep well sealed for about a couple of days in the fridge.
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