- Fresh Sheets300
- Dices Pumpkin500
- Oil to taste10
- Salt to taste10
- 00 Flour100
- Fontina in small cubes400
- Grated Parmesan to taste50
Our Pumpkin Lasagne are perfect for Holidays lunches in the fall and have an imaginative alternative to classic bolognese lasagne, barely a little more time-consuming due to the sauce mixing.
We will not parboil the sheets in this recipe, but instead we will use them raw and thanks to the very hot bechamel that will give them a precooking, that way we reduce the preparation time.
For more bechamel recipes click here.
Roasting onion and pumpkin cubes
Start by pinching a drizzle of oil in the pan and the chopped onion. Brown it for about two minutes on a high heat. Then lower the heat, spread the diced pumpkin, a pinch of salt, pepper and blend it hardly. Then cover the pan and continue cooking over medium heat for 5-8 minutes until the pumpkin is soft , stirring occasionally.
At this moment we began to prepare the bechamel : melt the butter in a saucepan, add the flour, with the help of a whisk and mix very well .
Now add the milk little by little to your blend, continuing to mix, being careful not to form lumps . Add a pinch of salt, some grated nutmeg and bring to the boil.
Then add the pumpkin with the onions , the grated Parmesan and mix it well.
Create the dough layers
Pour a little oil on the bottom of a baking sheet and cover with a layer of very hot pumpkin béchamel. Make a first layer of dough using the raw sheets . Pour other bechamel sauce, add a few pieces of fontina cheese and a handful of grated parmesan .Repeat the process until the ingredients are exhausted and finish with a little oil .
Baking Pumpkin Lasagne
Preheat the oven to 220 ° and bake for about 10 minutes. When the final layer becomes crisp and well browned, our dish will be ready .
The lasagna pumpkin is a tasty first course ideal for the colder season, One of the best shape of Lasagne !!