After the super indulgent version of the Lasagna with Pumpkin, Mushrooms, Sausage, and Stracchino, I’ve decided to pamper you with this more delicate variant!
Today, let’s head to the kitchen together to create a fabulous pumpkin, speck, and mozzarella lasagna, completely lactose-free.
Delicate, super creamy, with an incredible aroma, and it’s lactose-free, so even those like me who are intolerant won’t have to give up the pleasure of a nice super cheesy lasagna!
In fact, I prepared an olive oil bechamel and used lactose-free cheese for a cheesy effect without any drawbacks!
Making this lasagna is easy and quick, and we can serve it on any occasion! Whether it’s a Sunday lunch, a buffet, for holidays and occasions, but also during appetizers and starters, cut into cubes, for a “grab and go” version!!
Are you a lasagna lover? Don’t miss my delicious Special perfect for any occasion!
Enough chatting, let’s see together how to prepare the pumpkin, speck, and cheese lasagna!
But first, let me leave you with some other delicious recipes to try:
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: about 8-10 people
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 13.2 oz lasagna sheets (I used a whole package + another half of 250 g each)
- 1 pumpkin (I used Hokkaido, weight with skin 42.3 oz, without skin 26.5 oz)
- 8.5 oz speck
- 14.1 oz lactose-free mozzarella (or other lactose-free cheese)
- 3.2 oz grated Parmesan cheese (naturally lactose-free)
- to taste black pepper
- 4.2 cups lactose-free milk
- 3.5 tbsp extra virgin olive oil (NO seed oil)
- 0.4 cups all-purpose flour (if not available, use 00 flour)
- 1 tsp salt
- to taste nutmeg (or pepper if preferred)
Tools
- Saucepans
- Hand Whisk
- Ladle
- Pan
- Grater
- Baking Dish
Steps
Take a fairly large saucepan, pour the milk inside, season with a bit of nutmeg (or pepper) and a pinch of salt, and place over medium heat.
Meanwhile, take another saucepan (capable of holding the milk you are heating) and pour in the olive oil.
Choose a delicately flavored EVO oil to avoid an overly intense flavor in the bechamel.
Turn the heat to low and warm the oil. Then gradually add the flour, remove the pan from the heat, and stir quickly to avoid forming lumps.
Once a creamy mixture is achieved, slowly pour in the hot milk while continuously stirring with a whisk, trying not to form lumps.
Cook, stirring often, until reaching your desired consistency.
Clean the pumpkin and remove the skin. Cut it into fairly small cubes and cook it in a pan with olive oil, salt, rosemary, and a pinch of pepper.
Cover with a lid to create the right humidity that will speed up cooking.
When it is practically done, mash it with a fork until it becomes a cream. I avoided using the immersion blender to leave some chunks and provide a tastier texture.
Now add three ladles of pumpkin cream to the bechamel and stir with a ladle.
This way, the bechamel will be more flavorful and tasty.
We are ready to assemble our pumpkin, speck, and mozzarella lasagna.
Grate the Parmesan cheese and set it aside. Take the lactose-free mozzarella (or smoked provola or any other lactose-free cheese) and grate it or cut it into slices or cubes.
Take a nice capacious baking dish, rectangular or round, and pour a couple of ladles of pumpkin bechamel on the bottom.
Layer the lasagna sheets and then top with some pumpkin cream, diced lactose-free mozzarella, and speck slices.
Add some bechamel, a sprinkle of grated Parmesan, and create the second layer of lasagna sheets.
Again, pumpkin cream, mozzarella, speck slices, bechamel, and Parmesan. Continue in this precise order until all ingredients are used up.
Between one layer and the next, I also added a sprinkle of pepper, but it’s not essential.
Your wonderful and fragrant lasagna is ready to be cooked!
Preheat the oven for about 30-40 minutes at 356°F, static mode, or until the sheets begin to puff up.
For the last 5 minutes, we can also switch to ventilated mode to make the surface crispier and tastier.
Once it’s beautifully puffed and golden, remove from the oven, let it cool slightly, and then enjoy this delicious pumpkin lasagna with speck and cheese.
It’s creamy, fragrant, and wins over everyone, even those without intolerances.
If you make it, tell me in the comments and come back to visit: the oven is always on here 🍂✨Article protected by copyright © – Gabriella Geroni © All Rights Reserved
🌟 TIPS FOR A PERFECT LASAGNA
1) The pumpkin should not be watery
2) Don’t overdo it with the bechamel
Cut the lasagna only after resting
Use well-drained lactose-free mozzarella
🎃 VARIATIONS
• Vegetarian version
Remove the speck and add toasted walnuts or almonds
• More delicate version
Replace the speck with lactose-free cooked ham
• Pumpkin and mushroom version
Add sautéed mushrooms for a more autumnal flavor
FAQ (Frequently Asked Questions)
What type of pumpkin is best to use?
I chose the Hokkaido. It has a skin that can even be kept because it softens during cooking and can be eaten without issue. I preferred to peel it, but you are free to decide whether to keep it or not. Another excellent pumpkin you can use for this lasagna is the Mantovana or even the Delica. They are sweet, not too watery, and creamy once cooked.
Avoid overly fibrous pumpkins.Can I use other lactose-free cheeses?
Yes, lactose-free scamorza or provola are great alternatives.
Can I prepare the lasagna the day before?
Absolutely yes: it is even better the next day.
Can this lasagna be frozen?
Yes, you can freeze it:
uncooked, already assembled
cooked, already portioned
When it’s time to cook it, please let it thaw in the refrigerator, not at room temperature, and then put it in the oven for cooking or just to warm it up.I’m not lactose intolerant and would prefer to make the bechamel in the classic version, what measurements should I follow?
No problem, if you prefer to make a classic bechamel with butter instead of oil, find the complete recipe here.
Do the lasagna sheets need to be blanched first?
I always use ultra-thin fresh sheets that don’t need to be blanched, and I recommend them. If you choose a thicker, rustic texture, if desired, you can blanch them, but just for 1 minute.
Can I cook the lasagna in an air fryer?
Yes, it is possible, especially if you prepare a small portion or a baking dish suitable for the air fryer. The doses I mentioned above are for about 8-10 people, so you can also halve them if needed.
👉 How to cook it correctly:
Use an aluminum or ceramic baking dish that comfortably fits in the basket.
Cover the lasagna with foil for the first few minutes.
Cook at 320–338°F for 20–25 minutes.
Uncover and continue cooking for another 5–10 minutes to brown the surface.
Time may vary based on the air fryer model.
🍽 When is the air fryer ideal?
1) To reheat an already cooked portion
2) For small single-serving lasagnas
3) When you don’t want to turn on the traditional oven
👉 For a large family-sized baking dish, the oven remains the best choice.How do I prevent the lasagna from drying out too much?
Just a few small tricks to have a soft, cheesy, and juicy lasagna just right!
1) Don’t skimp on the bechamel
2) Cover with foil for the first 20 minutes if needed
3) Let it rest before serving
