The pumpkin and taleggio lasagna in jar cooking that I am proposing to you today, I am sure will surprise you. I had been wanting to try making them with pumpkin for a long time and, you know, the pairing that is often offered is with sausage, but that didn’t appeal to me. If I think of a good first course with pumpkin, the first combination that comes to mind is with arugula, walnuts or hazelnuts, and cheese. These ingredients together enhance each other and, believe me, with jar-cooked lasagna they become delicious. So I decided to make a pumpkin béchamel, because putting it in cubes or slices seemed obvious, hahaha… So here are my vegetarian pumpkin and cheese lasagna cooked in a jar, in just 6 minutes.
If you prepare this recipe, remember to use the hashtags #vasocotturaalmicroonde and tag @Daltegamealvasetto on Instagram and @Dal tegame al vasetto on Facebook.

Now, ready, jars and let’s prepare the pumpkin and taleggio lasagna in jar cooking!

lasagna cooked in a jar in the microwave with taleggio, hazelnuts, and arugula in jar cooking

Difficulty: Very easy
Cost: Economical
Rest time: 20 Minutes
Preparation time: 20 Minutes
Portions: 3
Cooking methods: Microwave, Jar Cooking
Cuisine: Italian
Seasonality: Autumn, Winter

421.81 Kcal

calories per serving

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Energy 421.81 (Kcal)
Carbohydrates 29.94 (g) of which sugars 11.94 (g)
Proteins 21.16 (g)
Fat 25.84 (g) of which saturated 13.93 (g)of which unsaturated 7.56 (g)
Fibers 2.31 (g)
Sodium 1,159.41 (mg)

Indicative values for a portion of 284 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

Shopping list for making pumpkin and cheese lasagna in jar cooking

Half delica pumpkin (baked in the oven or jar-cooked)
1 cup milk
3 tablespoons Grana Padano PDO (grated)
7 oz Taleggio
2.5 oz arugula
3 thin egg lasagnas
1 oz hazelnuts
3 pinches pepper

What you need to make lasagna in jar cooking in the microwave

You can purchase the jars suitable for jar cooking (already equipped with 4 clips), on the Decorazioni Dolci site, using the discount code WECK10.

3 Jars with a thin gasket of 500 ml
1 Blender / Mixer

How to make pumpkin lasagna in jar cooking

To start, grind the hazelnuts in the mixer and set aside. Remove the pumpkin skin and gather the pulp in the blender jug. Add the grated Grana Padano and milk* and blend everything until creamy. Set aside. Clean the arugula, wash it, drain it well, and break it into coarse pieces. Remove the rind from the taleggio and cut it into cubes.
Now you can proceed to prepare the lasagna in a jar. Spread a scant spoonful of pumpkin béchamel on the bottom of the jar, take the lasagna sheet and cut out two squares and two rectangles. Place a sheet square in the jar, another spoonful of pumpkin cream, some arugula, and a few cubes of cheese. Place the two pasta rectangles on top and continue with more pumpkin cream, a little arugula, and taleggio. Place the last square of pasta, distribute a little pumpkin cream, a few cheese cubes, and sprinkle with some hazelnut crumbs and pepper.
Clean the rim of the jar, close, and latch it. Set the microwave to a power lower than tested (I used 500 watts, compared to 750 W), insert the jar, and start cooking for 6 minutes. Meanwhile, prepare another jar of pumpkin lasagna. Once cooking is finished, remove the jar from the microwave and let it rest closed for 20 minutes. Proceed with cooking the second jar and so on.
Once the jars have reached room temperature, you can store them in the refrigerator or open as per instructions.

Rosella’s tips for making pumpkin lasagna in a jar in the microwave

In the pumpkin and taleggio lasagna in jar cooking, the amount of milk may vary, depending on how the pumpkin is pre-cooked. I had cooked the pumpkin in the air fryer, flavored with oil, salt, nutmeg, and thyme. Cooking it for 17 minutes at 410°F and for 3 minutes at 446°F. Using a more watery pumpkin or steamed, use 200 ml of milk.

The lasagna can be stored for 15 days in the refrigerator. I remind you to bring the jar to room temperature before proceeding with opening, to avoid thermal excursions.