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Pumpkin Lasagna

Updated: Feb 18

  • Healthy and tasty Italian pumpkin lasagna dish, very juicy, tasty and fragrant, easy to prepare and quick to finish. Follow recipe.

Ingredients: medium, total time:60 min, 4 persons
  • 500 g lasagna pasta

  • 1.2 kg pumpkin pulp already cleaned

  • 100 ml vegetable broth

  • 50 ml extra virgin olive

  • 3 sprigs rosemary/ finely chopped

  • salt to taste

  • black pepper to taste

  • 40 g Parmesan cheese

  • 2 cloves garlic/ finely chopped

  • 250 g Provola italian cheese or other smoked cheese, grated

For the Béchamel Sauce:

  • 500 ml milk

  • 50 g butter

  • 50 g flour 50 g

  • nutmeg to taste

  1. Prepare all the ingredients as described above.

  2. Half the pumpkin and remove the seeds, peel the peel, and then cut into cubes.

  3. Take rosemary and wash, dry and chop finely, also chop garlic finely.

  4. Pour olive oil into a deeper pan and add the garlic to fry together with the rosemary over a slightly moderate heat.

  5. As soon as the garlic turns yellow, you can remove it.

  6. After that, reduce the heat and add the boiled broth and let it simmer for 5 minutes to absorb the smell of rosemary.

  7. Then add the diced pumpkin, season with salt and pepper to taste and increase the heat a little and stir constantly.

  8. When the pumpkin has softened a bit, add another ladle of soup and reduce the heat, cover the pan and let it cook for about 15 minutes. If necessary, add boiling broth, until soft.

  9. While the pumpkin is cooking, make the béchamel sauce.

  10. See here the recipe for béchamel how it is made, the quantity is from this recipe.

  11. When you are done with the béchamel and pumpkin topping, you have everything ready for lasagna.

  12. Take a 20×30 cm baking tray and pour a little béchamel on the bottom, then stack the lasagna paste next to each other so that there is no free space and pour over the pumpkin topping.

  13. Arrange a new layer of béchamel, then diced pumpkin and provolone. Then create a new layer of lasagna and béchamel.

  14. Repeat this process several times until you have used up all the material

  15. (béchamel + lasagna paste + pumpkin topping + béchamel + Provola Italian cheese.)

  16. Make sure that the paste is on top and with the rest of the béchamel. Pour over the lasagna and turn the pan in a circular motion so that the béchamel penetrates into each part of the pasta, if necessary, shake it a little.

  17. Sprinkle with grated Parmesan cheese.

  18. Put the lasagna to bake in a preheated oven at 180 degrees, 30 minutes.

  19. Finished lasagna, leave for 10 minutes to cool, then cut into cubes and serve with grated Parmesan cheese.

Buon appetito!

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