Creamy Pumpkin Lasagna with Mushrooms and Scamorza Cheese

Pumpkin Lasagna with Mushroom Cream and Scamorza Cheese
Category: Main Dishes
Servings: 6

Ingredients

Instructions

1. Prepare the Pumpkin:
   Begin by peeling the pumpkin, then slice it into quarters and remove the seeds and filaments from the center. Cut the pumpkin into 10g cubes. Line a baking tray with parchment paper, and place both the pumpkin slices and cubes on it. Drizzle with a little olive oil, sprinkle with rosemary and thyme (reserve 2 sprigs of each for later), and season with salt. Roast in the oven until the pumpkin slices are golden brown. Remove from the oven and allow them to cool.

2. Clean the Mushrooms:
   Clean the mushrooms by trimming the stems with a sharp knife. Gently scrape off any dirt with the knife or use a small brush or cotton cloth. Once cleaned, slice the mushrooms lengthwise.

3. Cook the Mushrooms:
   In a non-stick skillet, heat a little olive oil and sauté a garlic clove (left in its skin) along with a sprig of rosemary to infuse the oil. After a few minutes, remove the garlic and rosemary with kitchen tongs. Add the sliced mushrooms and cook over high heat for about 5 minutes, stirring occasionally. Season with salt and remove the garlic. When the mushrooms are cooked, transfer them to a bowl and use an immersion blender to puree them into a smooth, thick cream.

4. Assemble the Lasagna:
   Take a 26×20 cm baking dish and start by layering the roasted pumpkin slices (removing the rosemary and thyme sprigs). Cube 20g of scamorza cheese and cut the rest into thin slices. Add a layer of scamorza slices over the pumpkin. Continue layering the ingredients, alternating between pumpkin, scamorza cheese, and mushroom cream until you have three layers. Finish with a final layer of pumpkin cubes, scamorza cubes, and a sprinkle of grated Parmigiano cheese. Add a few sprigs of thyme and a drizzle of olive oil on top.

5. Bake the Lasagna:
   Preheat the oven to 180°C (or 160°C for a fan-assisted oven). Bake the lasagna for 12 minutes. For a crispy top, switch to the grill function and cook for an additional 4 minutes until golden and bubbling.

6. Serve:
   Once the lasagna is done, remove it from the oven and let it rest for a few minutes before serving. The pumpkin lasagna with mushroom cream and scamorza is now ready to enjoy!

Nutritional Information (per serving, approximate):

This Pumpkin Lasagna with Mushroom Cream and Scamorza Cheese combines the sweetness of roasted pumpkin, the earthiness of mushrooms, and the meltiness of scamorza cheese, creating a rich and satisfying dish perfect for a cozy dinner. The creamy texture of the mushrooms and the savory flavors of the herbs elevate this lasagna into a gourmet experience that will impress your guests!