Pumpkin Lasagna Recipe: the amazing recipe for an easy-to-make dish Total time: 80 Min Difficulty: Low Serves: 8 people By Weekly Blog Pumpkin lasagna is a delicious main dish ideally prepared in autumn, when pumpkins are in season. It is a vegetarian recipe prepared with lasagna noodles, béchamel sauce, cheese, pumpkin and grated parmesan cheese. Baking the lasagna in the oven will make it creamy and create that irresistible golden brown, crunchy crust on its surface. It's a great dish to serve at a family Sunday lunch or at a party, this lasagna will win everyone's hearts. You can use the kind of pumpkin you like the most: we recommend ones with firm and compact flesh and a strong aroma. Let's find out how to make this step-by-step recipe for a delicious pumpkin lasagna. If you like pumpkin, don’t miss our recipe for pumpkin risotto and pumpkin Alfredo. Tips You can make the lasagna noodles at home or buy them fresh or dried in a store. You don’t have to boil them before adding them to the tray, but if you choose not to do so, it is advisable to prepare a runnier béchamel sauce. You can use different kinds of stringy cheese, like provola, mozzarella, gorgonzola or taleggio. You can also add bits of roasted sausage, ham or speck. You can add some mushrooms, nuts or black truffle, which is a perfect match for pumpkin. How to store Pumpkin Lasagna You can store the lasagna in the refrigerator for 1-2 days, wrapped in cling film. You can also freeze pumpkin lasagna for 1-2 months. Ingredients FOR LASAGNA LASAGNA NOODLES 6 PUMPKIN PULP 500 g STRINGY CHEESE 250 g GRATED PARMESAN CHEESE 100 g GARLIC 1 clove EXTRA VIRGIN OLIVE OIL ROSEMARY SALT TO TASTE PEPPER TO TASTE FOR BÉCHAMEL SAUCE MILK 500 ml BUTTER 50 g FLOUR 0 40 g SALT TO TASTE GROUND NUTMEG TO TASTE How to make Pumpkin Lasagna Step 1 Wash the pumpkin and remove the seeds and filaments inside. Step 2 Dice it. Step 3 In a large shallow pan, heat the oil and sauté the garlic with some rosemary twigs. Step 4 Add the diced pumpkin and cook for a few minutes over high heat. Step 5 With a ladle, add water or broth and keep doing so as soon as it evaporates. Step 6 Add salt and pepper and cook for 10-15 minutes or until when the pumpkin turns soft. Set aside for later. Step 7 In the meantime, get started on the béchamel: melt the butter in a pot and sieve the flour. Mix thoroughly. Step 8 Pour in the warm milk. Step 9 Add salt and nutmeg and mix until the sauce is denser. Step 10 Mix 1/3 of the pumpkin with the béchamel sauce. Step 11 Mix until combined and creamy. Step 12 Start assembling the lasagna: begin with a layer of pumpkin béchamel sauce, then add the first noodle. Step 13 Add more pumpkin. Step 14 Add cheese cubes and grated parmesan cheese. Step 15 Repeat until the ingredients are all in the tray. The last layer should be made of béchamel and grated parmesan cheese. Step 16 Bake your lasagna at 200°C/390°F for 30 minutes, take out of the oven and let cool for a few minutes before serving. Enjoy! Read more on Weekly Blog
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