PAN-FRIED PUMPKIN LASAGNA, a unique dish or simple, quick, and tasty side, perfect for both lunch and dinner, a mouth-watering autumn recipe.
PAN-FRIED PUMPKIN AND PROVOLA LASAGNA, an easy, quick, and irresistible autumn dish.
I was looking for a dinner idea, something light yet tasty, and I had some cleaned pumpkin in the fridge… this is how this creamy pan-fried pumpkin lasagna came about, with lots of melting provola and a few simple ingredients.
No oven, no béchamel: it takes just minutes to prepare and disappears even faster!
The pumpkin and provola lasagna recipe is perfect when you want to serve a rich and tasty unique dish without feeling heavy. It’s cooked directly in the pan, remaining very soft inside with a light golden crust outside that smells of autumn.
I used pumpkin, smoked provola, and a pinch of rosemary, but you can also add sausage, speck, or bacon if you want to make it richer, or keep it vegetarian for a light yet tasty dinner.
It’s one of those recipes born by chance, when you open the fridge and decide to use what you have: a little leftover pumpkin, some slices of provola and you’re done.
In 10 minutes you’ll have a pan-fried pumpkin and provola lasagna that will win over everyone, even those who don’t particularly love pumpkin!
Follow me in the kitchen today there’s pan-fried pumpkin and provola lasagna.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 14 oz pumpkin
- 7 oz smoked provola
- 1 clove garlic
- rosemary
- 2 tablespoons grated Parmesan cheese
Steps
Cut it into thin slices (0.1-0.2 inches), so it cooks quickly. If it’s too moist, pat it dry with a paper towel.
In a non-stick pan, heat the oil with garlic (or onion) and a sprig of rosemary. Let it infuse for a minute, then remove the garlic.
Place a first layer of pumpkin slices at the bottom of the pan. Add a pinch of salt, then cover with smoked provola slices and a sprinkle of Parmesan if you want more flavor.
Alternate pumpkin and provola until you run out of ingredients. Finish with a layer of provola and a drizzle of oil.
Cover with a lid and cook over low heat for 20-25 minutes, checking occasionally to make sure it doesn’t stick.
If you want a more golden crust, uncover the pan in the last few minutes or place it under the grill for 5 minutes.
Bon appétit
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PAN-FRIED PUMPKIN LASAGNA
You can enrich it with sliced black olives, crispy speck or toasted breadcrumbs on top, to make it even tastier.
Use the right pumpkin: the delica or mantovana variety is perfect because it’s sweet and firm, doesn’t release too much water.
No oven? No problem! Cook the lasagna covered and over low heat: the even heat will make it soft and cheesy without burning the bottom.
More flavor? Add some grated Parmesan cheese or a handful of chopped walnuts between the layers: they will add crunch and a perfect contrast to the pumpkin’s sweetness.
Want a light version? Replace the provola with light cheese or ricotta, and use carasau bread or wholemeal sheets.
Storage: it keeps in the fridge for up to 2 days, just heat it a few minutes in the pan or microwave to regain the same creaminess.
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FAQ PAN-FRIED PUMPKIN LASAGNA
How to make the pan-fried pumpkin lasagna creamier?
Blend some pumpkin, add cream, and you’ll get a velvety cream perfect for alternating layers.
Can I prepare it in advance?
Yes, you can assemble it and store it in the fridge for 24 hours, then heat it in the pan with a lid a few minutes before serving.
Can I use another cheese instead of provola?
Sure! Scamorza, well-drained mozzarella, or mild caciotta also work great.
