The Baked Lasagna with Pumpkin and Sausage is a truly delicious autumn recipe, one of those dishes that you bring to the table on Sunday and warm up the atmosphere. In this recipe, we find the pumpkin not only as a seasoning between layers but also as an enrichment in the dough with the pumpkin reduced to puree. To give a slightly stronger flavor, I added the sausage to the béchamel sauce prepared with oil and the last aroma I added is nutmeg, which I love and is perfect with pumpkin. The final result is excellent, a superb dish!
Other recipes with pumpkin
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 615.40 (Kcal)
- Carbohydrates 52.07 (g) of which sugars 9.52 (g)
- Proteins 26.41 (g)
- Fat 35.64 (g) of which saturated 10.24 (g)of which unsaturated 4.97 (g)
- Fibers 3.10 (g)
- Sodium 970.62 (mg)
Indicative values for a portion of 300 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
- 5 oz sausage (skinned)
- 1 oz shallot
- 2 tbsps extra virgin olive oil
- 1 cup pumpkin (diced)
- 3.5 oz Parmigiano Reggiano DOP
- 1 tsp nutmeg (ground)
- 2 cups milk
- 1.4 oz flour
- 2 tbsps extra virgin olive oil
- 1 tsp nutmeg (ground)
- 0.1 oz fine salt
- 6.3 oz all-purpose flour
- 1 egg
- 5 oz pumpkin (microwaved for 4 minutes)
- 1 pinch fine salt
Tools
- Kitchen Scale
- Pastry Board
- Pasta Machine
- Frying Pan
- Bowls
- Baking Pan rectangular cm.30×20
Steps
Cut the 150 grams of pumpkin flesh into cubes, place them in a bowl, cover with plastic wrap and microwave for 3-4 minutes. Once cooled a bit, puree them using an immersion blender and set aside. In a pan, sauté the sliced shallot with the crumbled sausage in one tablespoon of oil and let it cook for 5 minutes.
For the béchamel sauce, heat the milk in a pot and prepare the flour with salt and nutmeg in a small bowl. In a small saucepan, heat the oil and stir in the flour, mixing to avoid lumps and let it stay on the heat for a few minutes. Pour the roux into the pot with the milk and cook the béchamel sauce for a few minutes. If lumps form, just use the immersion blender to get rid of them. Once ready, pour the béchamel into the pan with the sausage and mix.
In a bowl, mix the flour, pumpkin puree, egg, salt and knead until a firm dough forms, which must rest covered for 30 minutes.
Divide in two and run the dough through the pasta machine, starting with the first setting until reaching the penultimate one. Cut the dough into rectangles and let them dry for a few minutes.
Place the 200 grams of pumpkin diced into a pan with 20 ml of oil and fry them for 5 minutes, once colored, turn off and drain from the oil. Bring a pot of salted water to a boil and blanch 4 pieces of pasta at a time. Drain and cool them in cold water. In a baking dish, layer pasta, béchamel and sausage sauce, fried pumpkin cubes, and Parmesan. Continue until all the pasta is used. If desired, add more nutmeg for extra flavor. Bake at 437 degrees at middle height and cook for 40 minutes, turn off when a nice golden crust has formed. Before serving the Baked Lasagna with Pumpkin and Sausage, let them cool slightly.
Tips
Do not serve the Baked Lasagna with Pumpkin and Sausage immediately but let them rest for 5 minutes.
FAQ (Frequently Asked Questions)
Can the pasta sheets be placed directly in the baking dish without pre-cooking them in boiling water?
If you make them thinner and prepare a more liquid béchamel using a bit more milk, it is possible.
