Lasagna with Porcini Mushrooms, Pumpkin, and Gorgonzola
This indulgent and hearty lasagna combines the earthy flavor of porcini mushrooms, the sweetness of roasted pumpkin, and the rich creaminess of gorgonzola cheese. A perfect dish to impress at any family gathering or festive occasion, it’s a delightful balance of textures and flavors that will satisfy any appetite. Follow this step-by-step recipe to create a comforting and savory meal that’s sure to become a favorite.
Ingredients for Lasagna with Porcini Mushrooms, Pumpkin, and Gorgonzola
| Ingredient | Quantity |
|---|---|
| Lasagne sheets (egg pasta) | 250g |
| Grana Padano DOP (grated) | 30g |
| Porcini mushrooms | 900g |
| Extra virgin olive oil | 50ml |
| White wine | 40ml |
| Fresh thyme | 1 sprig |
| Garlic | 1 clove |
| Fresh parsley | 10g |
| Salt | to taste |
| Freshly ground black pepper | to taste |
| Pumpkin | 1kg |
| Fresh rosemary | 4 sprigs |
| Extra virgin olive oil (for roasting) | 45ml |
| Whole milk | 650ml |
| All-purpose flour | 50g |
| Butter | 50g |
| Gorgonzola cheese | 200g |
| Ground nutmeg | to taste |
| Extra virgin olive oil (for frying) | to taste |
Instructions for Lasagna with Porcini Mushrooms, Pumpkin, and Gorgonzola
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Prepare the Pumpkin:
Start by washing the pumpkin thoroughly. Cut it into slices, peel off the skin, and then cut it into small cubes. Line a baking tray with parchment paper, and spread the pumpkin cubes evenly on the tray. Drizzle with olive oil, sprinkle with fresh rosemary, salt, and black pepper. Roast in a preheated static oven at 220°C to 240°C (430°F to 460°F) for 25 minutes. For extra caramelization, switch on the grill for the last 5 minutes. If using a fan-assisted oven, set the temperature to 220°C (430°F) and roast for 15 minutes. Once cooked, set the pumpkin aside to cool slightly. -
Clean the Porcini Mushrooms:
Clean the porcini mushrooms carefully using a sharp knife. Trim off any dirt on the stems, and gently scrape away the earth with the knife. Be careful not to damage the delicate flesh of the mushrooms. Slice the mushrooms thinly and set them aside. -
Sauté the Mushrooms:
In a large frying pan, heat a little olive oil over medium heat. Add the garlic clove (peeled and crushed) to infuse the oil with flavor. Once fragrant, remove the garlic and add the sliced porcini mushrooms. Sauté on high heat for about 6 minutes, stirring occasionally. Add the white wine and let it evaporate. Season with salt and pepper to taste. Sprinkle in the freshly chopped parsley and thyme leaves, mixing them through the mushrooms. Set the pan aside once the mushrooms are cooked. -
Prepare the Béchamel Sauce:
In a small saucepan, heat the milk along with a pinch of ground nutmeg. In another saucepan, melt the butter over low heat, then add the flour, whisking constantly to form a roux. Gradually pour in the warm milk while whisking, making sure there are no lumps. Continue to cook over low heat, stirring constantly until the sauce thickens and becomes smooth. Once thickened, remove from heat and stir in the cubed gorgonzola. Mix until the cheese melts completely into the béchamel. -
Assemble the Lasagna:
In a large lasagna pan, start by placing a layer of lasagne sheets at the bottom. Top with a layer of béchamel sauce, followed by a portion of the sautéed porcini mushrooms. Add a generous portion of the roasted pumpkin cubes. Repeat the layering process, placing another layer of lasagne sheets over the mushroom and pumpkin mixture. Continue layering with béchamel sauce, mushrooms, and pumpkin, until you have used up all the ingredients.For the top layer, place a final layer of lasagne sheets, followed by the remaining béchamel sauce and the mushroom-pumpkin mixture. Finish with a sprinkling of grated Grana Padano and the leftover chunks of gorgonzola cheese.
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Bake the Lasagna:
Preheat the oven to 220°C (430°F). Bake the lasagna in the oven for about 20 minutes (or 10-15 minutes in a fan-assisted oven at 200°C or 400°F). The top should be golden brown and bubbling. Once the lasagna is baked, remove it from the oven and let it rest for 5 minutes before serving. -
Serve and Enjoy:
Cut into portions and serve while hot. The combination of earthy mushrooms, sweet roasted pumpkin, and creamy gorgonzola makes each bite irresistible. Pair this comforting dish with a glass of dry white wine for a truly special meal.
Additional Tips:
- You can prepare the lasagna ahead of time and refrigerate it until ready to bake. This allows the flavors to meld together even more.
- For an extra burst of flavor, try adding a sprinkle of fresh thyme or rosemary on top before serving.
- If you don’t have gorgonzola cheese, feel free to substitute it with another creamy blue cheese or even a mild cheese like ricotta for a lighter version.
This lasagna with porcini mushrooms, pumpkin, and gorgonzola is a luxurious dish that combines seasonal vegetables with rich, bold flavors. Whether you’re preparing it for a family meal, a festive gathering, or simply to indulge yourself, it is sure to impress and leave everyone asking for seconds. Enjoy this delightful comfort food that’s as beautiful as it is delicious!
