Autumn Lasagna Recipe
If you’re looking for a comforting, seasonal dish to bring warmth to your table, this Autumn Lasagna is the perfect choice. Combining the rich flavors of squash, savory sausage, porcini mushrooms, and a creamy béchamel sauce, it offers a unique twist on the classic lasagna recipe. Each layer is infused with the essence of autumn, creating a heartwarming meal that will impress your family and friends. Let’s dive into how to make this delightful dish!
Ingredients
This Autumn Lasagna recipe makes enough for 4 servings. Below is the list of ingredients you’ll need to create this flavorful dish:
| Ingredient | Quantity |
|---|---|
| Egg Lasagna Sheets | 200g |
| Extra Virgin Olive Oil | 20g |
| Grana Padano DOP (cheese) | 50g |
| Rosemary | 1 sprig |
| Pumpkin (peeled and cubed) | 500g |
| Vegetable Broth | 400g |
| Leek | 1 |
| Extra Virgin Olive Oil | 30g |
| Salt | To taste |
| Black Pepper | To taste |
| Sausage (without casing) | 460g |
| White Wine | 100ml |
| Fennel Seeds | 1 pinch |
| Vegetable Broth | 50ml |
| Extra Virgin Olive Oil | 20g |
| Milk | 500ml |
| All-purpose Flour | 50g |
| Butter | 50g |
| Ground Nutmeg | To taste |
| Porcini Mushrooms | 500g |
| Garlic | 1 clove |
| Vegetable Broth | 50ml |
| Extra Virgin Olive Oil | 30g |
| Salt | To taste |
| Black Pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 450-500 kcal |
| Protein | 30g |
| Fat | 25g |
| Carbohydrates | 40g |
| Fiber | 5g |
| Sodium | 700mg |
| Sugars | 7g |
Instructions
1. Preparing the Squash:
To begin, peel and chop the pumpkin into wedges. Remove the seeds and cut the flesh into cubes. Heat a drizzle of extra virgin olive oil in a pan over medium heat. Add the leek (finely sliced) and sauté for about 2 minutes until softened. Next, add the pumpkin cubes to the pan. Be sure to reserve 50g of the pumpkin for the ragù later. Add a sprig of rosemary and cook over medium heat, adding vegetable broth gradually, stirring until the broth is absorbed by the squash. Let the squash cook for around 20 minutes or until it’s tender and soft.
2. Making the Ragù:
While the squash cooks, prepare the sausage. Remove the casing and crumble the sausage into a pan with a drizzle of olive oil. Sprinkle fennel seeds over the meat, allowing it to cook and brown. After about 5 minutes, pour in the white wine and let it simmer for 15-20 minutes. Add vegetable broth to the pan and cook until the mixture thickens. Once done, use an immersion blender to purée the mixture into a smooth, creamy ragù.
3. Cooking the Mushrooms:
For the porcini mushrooms, use a brush to clean off any dirt. If necessary, rinse the mushrooms briefly, then dry them thoroughly with a clean cloth. Slice the mushrooms and sauté them in a pan with a splash of olive oil and a garlic clove for about 5 minutes, until they’re tender and golden. Add some vegetable broth to finish cooking them down.
4. Preparing the Bechamel Sauce:
In a separate pot, warm the milk over low heat with a pinch of nutmeg for aroma. In another pan, melt the butter over low heat and remove from the stove. Gradually whisk in the flour to create a roux. Slowly add the warm milk to the roux, whisking constantly to prevent lumps. Return the pan to low heat and cook the sauce for 5-6 minutes until it thickens into a creamy consistency.
5. Assembling the Lasagna:
Now that all components are ready, it’s time to assemble the lasagna! Begin by lightly greasing a 20×30 cm baking dish. Start with a layer of béchamel sauce at the bottom, followed by a layer of the creamy pumpkin mixture. Next, add a layer of lasagna sheets, pressing them down gently. Spread the ragù over the pasta sheets and top with a layer of mushrooms. Repeat the layering process until all ingredients are used up. Finish with a generous sprinkle of Grana Padano cheese and a few extra sprigs of rosemary for added flavor.
6. Baking the Lasagna:
Preheat your oven to 180°C (350°F). Cover the lasagna with aluminum foil and bake it for 25-30 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbling. Allow the lasagna to cool for a few minutes before slicing and serving.
Tips and Variations:
- For a Vegetarian Version: Skip the sausage and add additional vegetables like mushrooms, spinach, or roasted eggplant for added depth of flavor.
- Making Ahead: This lasagna can be assembled ahead of time and refrigerated for up to 24 hours before baking.
- Freezing: You can freeze the lasagna before baking. Wrap it tightly in plastic wrap and aluminum foil. When ready to bake, simply cook it from frozen, adding extra time if necessary.
Serving Suggestions:
Serve this Autumn Lasagna with a fresh side salad of mixed greens and a tangy vinaigrette to balance out the richness of the dish. A glass of crisp white wine or a mild red, like Pinot Noir, would complement the flavors beautifully.
This Autumn Lasagna is perfect for cozy dinners, family gatherings, or as a festive meal during the cooler months. It’s a dish that truly captures the essence of autumn with every bite. Enjoy!
