Baked Lasagna with Pumpkin and Sausage, an excellent main course perfect for the autumn season, when pumpkins are at their peak flavor.
The preparation is very simple: I alternated layers of fresh egg puff pastry covered with béchamel, pumpkin pieces, sausage, mozzarella, and grated cheese, for an irresistible mix of flavors. In all respects, an excellent alternative to classic lasagna.
I usually make a bit more to store in the freezer.
Let’s see together how to make the recipe for Baked Lasagna with Pumpkin and Sausage. Prepare the ingredients and let’s begin.
And if you try them, don’t forget to let me know in the comments on my Facebook pageHERE. I’m waiting for you.
Gabriella
Other tasty baked main courses to try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
For 4 people
- 8.8 oz egg lasagna
- 1.5 lbs pumpkin (without skin)
- 14.1 oz sausage
- 7.1 oz mozzarella
- 14.1 oz béchamel sauce
- 1 sprig rosemary
- 2 cloves garlic
- to taste grated Parmesan
- to taste butter
Steps
Making Baked Lasagna with Pumpkin and Sausage is simple.
First, cut the pumpkin into small pieces and flavor it in a pan with 3 tablespoons of extra virgin olive oil, two cloves of garlic, and the rosemary, for about 10 minutes.
At the end of cooking, adjust with salt and pepper. Remove the pumpkin from the pan and set it aside.
Crumble the sausage and put it in the pan; cook it for about 4 minutes, until it turns golden.
At this point, prepare the béchamel sauce. Melt 1.8 oz of butter in a thick-bottomed saucepan.
Add 1 oz of flour and mix it with 14.1 oz of hot milk gradually, making sure there are no lumps.
Cook it for a few minutes, stirring with a whisk, season with salt, pepper, and a pinch of nutmeg.
Boil the lasagna, a few at a time, in salted boiling water; add 1 tablespoon of oil to prevent them from sticking.
Drain them with a skimmer, lay them to dry on a towel.
Butter a baking dish, spread a thin layer of béchamel on the bottom and place a layer of lasagna, cover it with more béchamel, pumpkin pieces, sausage, mozzarella pieces, and a sprinkle of grated cheese.
Continue in the same order until all ingredients are used up.
Finish with a layer of béchamel and Parmesan, and sprinkle with butter flakes.
Gratin in a preheated oven at 356°F for about 25 – 30 minutes, let it rest in the oven for 5 minutes and serve.
Here is the Baked Lasagna with Pumpkin and Sausage ready. Enjoy your meal!
Until the next recipe!
Mani in frolla recommends
You can prepare Baked Lasagna with Pumpkin and Sausage well in advance: for example, you can prepare them the night before, cover with a sheet of plastic wrap, and keep them in the fridge overnight. When you want to cook them, just leave them at room temperature for about half an hour and then bake.
I used fresh egg lasagna, but for practicality, you can also use ready-made dry lasagna: usually, I give them a boil first, but you can also put them as they are, increasing the amount of béchamel a bit.
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