White lasagna with pumpkin ricotta and bechamel to change from the classic, with red tomato sauce with minced meat. It’s a recipe therefore suitable for the fall/winter season. With the orange pumpkin with its sweet taste that goes well with bechamel and aromas, this lasagna dish is exquisite and inviting. The preparation of this recipe takes about an hour and thirty minutes of preparation. It’s a very nutritious dish, elaborate, containing many ingredients and therefore complete.
- Difficulty: Medium
- Cost: Expensive
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 8.8 oz Egg lasagna
- 1.5 lbs Pumpkin
- 2.1 cups Bechamel
- 1.3 cups Ricotta
- 7 oz Smoked bacon
- 14 oz Scamorza (provola cheese)
- 6 leaves Bay leaves
- 1 clove Garlic
- to taste Salt
- to taste Pepper (Ground)
Tools
- Cutting board
- Knife
- Baking dish
Preparation
Pour the oil into a baking dish, add the pumpkin pieces, without rind, along with the whole garlic clove (to be removed) and the bay leaves. Salt and bake at 392°F for ten/twelve minutes.
Remove the bay leaves and garlic, then mash the cooked pumpkin with a fork. Mix with ready-to-use bechamel or prepare it at home without lumps. Season with pepper. Taste and adjust with more pepper and add salt if needed.
In a pan, render the bacon by searing it over the flame. Cut the scamorza into small cubes. Pour two ladles of the pumpkin cream mixture obtained onto the base of the baking dish.
Finally, arrange the pasta and top it with more cream, bacon, and scamorza. Continue this way up to three layers. Bake the white lasagna with pumpkin in the oven at 392°F for thirty/forty minutes and serve.
White Lasagna with Pumpkin Ricotta and Bechamel
As you may have noticed, the recipe for white lasagna with pumpkin is rather elaborate and rich in ingredients. It’s also very nutritious. I would recommend making smaller portions or serving it as a single dish. Did you know that: Bay leaves have digestive properties? In our southern cuisine, they are widely used in sauces and other dishes. We even use them to cook boiled chestnuts, adding them to the cooking water.
Surely its not very strong aroma makes every dish delicious.
Also come take a peek on Pinterest of The recovering cook
