Lasagna with pumpkin quick and easy recipe
Lasagna with pumpkin are an alternative to the classic lasagna, putting pumpkin pulp in place of tomato sauce, and crumbled sausages in place of minced meat. The result is very good, especially suitable for autumn lunches.
Ingredients for 2 people
- 3 sausages,
- 800 gr. pumpkin
- sheets for lasagna
- milk, flour, butter,
- milk cream.
Preparation: 40 minutes Cooking: 30 minutes Execution: medium difficulty
How to make Lasagna with pumpkin
Cut the pumpkin into small cubes, and put it in a pot with 4 tablespoons of oil, and the salt, cover and cook over high heat for a few minutes, then add a glass of water and cook for half an hour.
over low heat, always putting the lid on. At this point, mash the pieces of pumpkin with a fork, and cook the pumpkin puree for another 5 minutes.
In the meantime, prepare the béchamel (click on the link to see the preparation of the béchamel)
and keep it aside.
when the pumpkin cream is ready (taste it and season with salt) proceed with the preparation of the lasagna.
Prepare the sausages by putting them in a pan after removing the skin, cook for 5 minutes, reducing them to small pieces.
Turn off the heat and keep them aside. Dip the lasagna sheets one at a time in boiling salted water for just 30 seconds, until they rise to the surface, turn them a couple of times in the water and with tongs or two forks take them and put them on a plate carefully. not to break them
Calculate at least 3 layers (4 are fine too) and calculate how many sheets you will need by experimenting (previously) in the pan you have chosen for the Lasagna with pumpkin. After having passed all the lasagna you need in water, cut the mozzarella (or cheese that spins) into slices, and start preparing the layers of lasagna: put a couple of tablespoons of pumpkin puree on the bottom of the pan and a drizzle of oil, then the first layer of puff pastry, then the sausages
and a little bechamel, second layer of sheets then pumpkin puree and sliced mozzarella
with grated parmesan, then another layer of puff pastry, pumpkin and sausages, last layer of puff pastry with béchamel and grated parmesan, in the corners of the lasagna put a drop of milk so as not to let the lasagna dry too much while cooking in the oven. Bake at 200 ° C. placing a sheet of aluminum foil on the lasagna. After 10 minutes remove the sheet of aluminum foil and finish cooking for another 5 minutes, the time that a gratin will form on the surface.
ENJOY YOUR MEAL!!!
WINE PAIRING: this dish goes well with still red wine, medium-bodied: Contessa Entellina Sauvignon Doc.
In this blog for wine pairings I consulted the site: www.bodegasdevino.org
Enjoy your meal!