Name: Egg-Free Pumpkin Lasagna Casserole
Prep time: 80 min
Yield: 8
Cuisine: Italian
Ingredients: 7 oz pumpkin (already cleaned); 1 cup semolina flour; 1 cup all-purpose flour (or whole wheat); Half teaspoon salt; 1 teaspoon roast spices; 1 g rosemary (chopped needles); 1 l béchamel (see my recipe here); 3.5 oz smoked bacon (cubed or ham); 5 oz smoked provolone (cubed); 1.75 oz Grana Padano DOP (grated); 2 l water; 2 tablespoons extra virgin olive oil; 1 teaspoon salt

Egg-Free Pumpkin Lasagna Casserole,

Traditional Recipe and with Bimby
The quintessential first course in Italian cuisine is lasagna.
Today’s proposal not only lacks eggs but incorporates pumpkin into the dough.
A great solution for lovers of this vegetable, and even for those who avoid eating it.
Think of your children who absolutely hate it, what better way to get them to eat it?

I have this problem with my grandchildren too, but this way they don’t even notice they’re eating it.

They will go crazy for the Egg-Free Pumpkin Lasagna Casserole!
The pumpkin is first baked in the oven, then mashed and incorporated into the dough.
The dough is then scented with aromas like rosemary or roast spices.
Once kneaded, we can enjoy making lasagna, with a nice béchamel, bacon, and smoked provolone.

Ingredients

Let’s go shopping

7 oz pumpkin (already cleaned)
1 cup semolina flour
1 cup all-purpose flour (or whole wheat)
Half teaspoon salt
1 teaspoon roast spices
1 g rosemary (chopped needles)
1 l béchamel (see my recipe here)
3.5 oz smoked bacon (cubed or ham)
5 oz smoked provolone (cubed)
1.75 oz Grana Padano DOP (grated)
2 l water
2 tablespoons extra virgin olive oil
1 teaspoon salt

Egg-Free Pumpkin Lasagna Casserole

Tools

What we need to make the

1 Work surface
1 Mixer or the Bimby
1 Pasta machine
2 Trays
2 Pots or the Bimby
1 Baking pan rectangular 3 L
1 Oven

Steps

Let’s go to the kitchen

Traditional recipe
To make the egg-free pumpkin lasagna casserole, start with the pumpkin, cut it into 0.75-inch slices without removing the skin.
Remove the seeds and..
place it on a baking tray with a little salt and spices.
Bake the pumpkin in a fan oven at 350°F for 30 minutes
After the time has passed, peel the pumpkin slices, transfer the pulp to a bowl, and mash it with a fork or blend it with a mixer.
If using the Bimby, place the pulp in the jug and blend for 10 seconds on speed 10.
Now knead the pulp with the flour, salt, and spices, or with finely chopped fresh rosemary.
You can use the planetary mixer, or do it by hand, or even with the Bimby.
In this case, place everything in the jug and knead for 4 minutes in spike mode.
Once kneaded, transfer everything onto the work surface, compact the dough,
and then divide it for your convenience.
You must use a pasta machine or, if you are skilled, a rolling pin.
With the pasta machine, start passing the strips of dough at thickness 4, then 2
Then cut the lasagna into rectangles, dust them with flour, and place them on trays
Prepare the béchamel following my recipe, click here. You will find the procedure both in the pot and with the Bimby.
Cut the provolone into cubes and grate the parmesan.
The lasagna rectangles should be cooked in plenty of salted water with a drop of oil.
As soon as the water boils, immerse them one sheet at a time and keep for 30 seconds
and then take them with a skimmer and place on a clean cloth until you have precooked them all.
Make a layer of béchamel on the bottom, then place a layer of lasagna.
another ladle of well-spread béchamel,
a bit of bacon
and a bit of provolone and parmesan.
Cover with another layer of lasagna and continue like this until you have used all the ingredients
Now cover the lasagna with a sheet of baking paper and then with a sheet of aluminum foil.
Transfer the baking dish to a preheated oven and bake static for 25 minutes.
After the time has passed, remove the cover from the baking dish, activate the grill at 400°F, and complete the gratin for 5 minutes. Take the dish out of the oven and serve.