After the super indulgent version of Pumpkin Lasagna with Mushrooms, Sausage, and Stracchino, I’ve decided to treat you with this more delicate variant!
Today, let’s head to the kitchen together to make 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 delicious super cheesy lasagna!
I’ve prepared an olive oil béchamel and used lactose-free cheese for a stretchy effect without any downsides!
Making this lasagna is quick and easy, and we can serve it on any occasion! Be it a Sunday lunch, a buffet, for holidays and occasions, but also during cocktail parties and appetizers, 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 chitchat, let’s see how to prepare pumpkin, speck, and cheese lasagna together!
But first, here’s 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 one whole package + another half from each 8.8 oz package)
- 1 pumpkin (I used Hokkaido, weight with skin 2.64 lbs, without skin 1.65 lbs)
- 8.5 oz speck
- 14 oz lactose-free mozzarella (or other lactose-free cheese)
- 3 oz grated Parmesan (naturally lactose-free)
- as needed black pepper
- 1 quart lactose-free milk
- 3.5 oz extra virgin olive oil (NO seed oil)
- 1.8 oz all-purpose flour (if unavailable, use type 00)
- 1 tsp salt
- as needed nutmeg (or pepper if preferred)
Tools
- Saucepans
- Whisk
- Ladle
- Pan
- Grater
- Baking Dish
Steps
Take a rather large saucepan, pour in the milk, season with a bit of nutmeg (or pepper) and a pinch of salt, and bring to a medium heat.
Meanwhile, take another saucepan (able to hold the milk you’ve heated) and pour in the olive oil.
Choose a delicately flavored EVO oil to prevent the béchamel from having too strong a taste.
Turn the heat to low and heat the oil. Then, gradually sprinkle in the flour, remove the pan from the heat, and stir quickly, trying not to form lumps.
Once you have a creamy mixture, pour in the hot milk slowly and continuously stir with a kitchen whisk, trying not to form lumps.
Cook, stirring often, until you reach your desired consistency.
Clean the pumpkin and remove the skin. Cut it into rather 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, speeding up the cooking.
Once it’s almost done, smash it with a fork into a cream. I avoided using a hand blender to leave some pieces for a tastier texture.
Now add three ladlefuls of pumpkin cream to the béchamel and stir with a ladle.
This way, the béchamel will be more flavorful and tasty.
We’re ready to assemble our pumpkin, speck, and mozzarella lasagna.
Grate the Parmesan and set it aside. Take the lactose-free mozzarella (or smoked lactose-free provola or any other lactose-free cheese) and grate it or cut it into slices or cubes.
Take a nice large baking dish, rectangular or round is indifferent, and pour a couple of ladlefuls of pumpkin béchamel at the bottom.
Place the lasagna sheets and then top with some pumpkin cream, lactose-free mozzarella cubes, and speck slices.
A bit of béchamel, a shower of grated Parmesan, and create the second layer of lasagna sheets.
Again, pumpkin cream, mozzarella, speck slices, béchamel, and Parmesan. Continue in this exact order until all ingredients are used.
Between layers, I also added a sprinkle of pepper, but it’s not essential.
Your wonderful and fragrant lasagna is ready to cook!
Preheated oven for about 30-40 minutes at 356°F, static mode, or until the sheets begin to puff up.
In the last 5 minutes, we can also switch to ventilated mode to make the surface crispier and tastier.
Once it’s nicely puffed and golden, remove from the oven, let cool slightly, and then enjoy this delicious pumpkin, speck, and cheese lasagna.
It’s creamy, fragrant, and wins everyone over, even those without intolerances.
If you try it, tell me in the comments and visit me again: 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 the béchamel
Slice 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 speck with lactose-free cooked ham
• Pumpkin and mushroom version
Add sautéed mushrooms for a more autumnal flavor
FAQ (Questions and Answers)
What type of pumpkin is best to use?
I chose Hokkaido. It has a skin that can be kept because it softens during cooking and can be eaten. I preferred to peel it, but you’re free to decide whether to keep it or not. Another excellent pumpkin you can use for this lasagna is Mantovana or Delica. They are sweet, not very watery, and creamy once cooked.
Avoid pumpkins that are too fibrous.Can I use other lactose-free cheeses?
Yes, lactose-free scamorza or provola are excellent alternatives.
Can I prepare the lasagna the day before?
Absolutely yes: it tastes even better the next day.
Can this lasagna be frozen?
Yes, you can freeze it:
raw, 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 simply to reheat.I’m not lactose intolerant and would prefer to make the béchamel in the classic version, what proportions should I follow?
No problem, if you prefer to make a classic béchamel with butter instead of oil, here you can find the complete recipe.
Do the lasagna sheets need to be blanched first?
I always get the very thin fresh sheets that don’t need to be blanched. I recommend them. If you choose a thicker and rustic sheet, you can blanch them for just 1 minute if you like.
Can I cook the lasagna in an air fryer?
Yes, it’s possible, especially if you’re preparing a small portion or a tray suitable for the air fryer. The doses mentioned above are for about 8-10 people, so you can halve them if necessary.
👉 How to cook it correctly:
Use an aluminum or ceramic tray that comfortably fits 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 gratinate the surface.
The time may vary depending 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 tray, the oven remains the best choice.How can I prevent the lasagna from drying out too much?
A few simple tricks can ensure a soft, cheesy, and juicy lasagna!
1) Don’t skimp on the béchamel
2) Cover with foil for the first 20 minutes if necessary
3) Let it rest before serving
