Name: Pumpkin Lasagna Casserole Without Eggs
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 herbs; 1 g rosemary (chopped needles); 1 l béchamel sauce (see my recipe here); 3.5 oz smoked pancetta (diced or ham); 5 oz smoked provola (diced); 1.75 oz Grana Padano DOP (grated); 2 l water; 2 tablespoons extra virgin olive oil; 1 teaspoon salt

Pumpkin Lasagna Casserole Without Eggs,

Traditional Recipe and with Bimby
The quintessential first course in Italian cuisine is lasagna.
The ones I propose today, in addition to being egg-free, have pumpkin in the dough.
A valid solution for pumpkin lovers, and also for those who do not want to eat it.
Think about your kids who just hate it, what better way to get them to eat it?

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

They will go crazy for the Pumpkin Lasagna Casserole Without Eggs!
The pumpkin is first baked, then mashed and incorporated into the dough.
The dough is then scented with herbs like rosemary or roast herbs.
Once kneaded, we can indulge in making lasagna, with a nice béchamel sauce pancetta, and smoked provola.

Ingredients

Let’s do the shopping

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

Pumpkin Lasagna Casserole Without Eggs

Tools

What we need to make the

1 Rolling Pin Board
1 Mixer or Bimby
1 Pasta Machine
2 Trays
2 Pots or Bimby
1 Baking Pan rectangular 3 l
1 Oven

Steps

Let’s go to the kitchen

To make the pumpkin lasagna casserole without eggs, Start with the pumpkin, cut it into slices 0.75 inches thick without removing the skin.
Remove the seeds and..
place it on a baking sheet with a little salt and herbs.
Bake the pumpkin in a fan oven at 356°F for 30 minutes
After the time, free the pumpkin slices from their skin, transfer the pulp to a bowl and mash it with a fork or blend it with a mixer.
If using the Bimby, put the pulp in the jug and blend for 10 sec at speed 10.
Now knead the pulp with the flour, salt, and herbs, or if you prefer with a chopped fresh rosemary.
You can use either the planetary mixer, by hand or even with the Bimby.
In this case, you need to put everything in the jug and knead for 4 minutes in the spike mode
Once kneaded, transfer everything onto the rolling board, compact the dough,
and then divide it for convenience.
You need to use the pasta machine or if you’re skilled, the rolling pin.
With the pasta machine, start passing the pasta strips first at thickness 4 then 2
Then cut the lasagna into rectangles, flour them, and arrange them on trays
Prepare the béchamel sauce following my recipe click here. You will find both the pot method and also with the Bimby.
Cut the provola into cubes and grate the parmesan.
The lasagna rectangles should be cooked in plenty of salted water with a dash of oil.
Once the water boils, immerse one sheet at a time for 30 seconds
and then take them with a skimmer and place them on a clean cloth until you have precooked them all.
Spread a layer of béchamel on the bottom, then place a layer of lasagna.
another ladle of béchamel well spread,
a little pancetta
and a little provola and parmesan.
Cover with another layer of lasagna and continue like this until you have used up the ingredients
Now cover the lasagna with a sheet of parchment paper and then a sheet of aluminum on top.
Transfer the baking pan to a preheated oven, and bake static for 25 minutes.
After the time, remove the cover of the baking pan, turn on the grill at 392°F and finish browning for 5 minutes. Take out the pan from the oven and serve.