Pumpkin Lasagna Recipe: A Creamy, Savory Delight
Category: Main Course (Primi Piatti)
Servings: 6
A perfect dish for autumn, the Pumpkin Lasagna combines the earthiness of fresh pumpkin with layers of rich, creamy béchamel sauce, melted cheeses, and delicate pasta sheets. This recipe elevates the traditional lasagna by using roasted pumpkin to create a naturally sweet and savory filling, perfectly complemented by the sharpness of Grana Padano cheese, the smokiness of scamorza, and the soft, milky flavor of fiordilatte. Ideal for a comforting family meal or an elegant dinner party, this dish is sure to impress. Below is a step-by-step guide to making this delectable lasagna.
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg Lasagna Sheets | 200g |
| Smoked Scamorza Cheese | 400g |
| Fiordilatte (or fresh mozzarella) | 200g |
| Grana Padano DOP (grated) | 100g |
| Extra Virgin Olive Oil | To taste |
| Fresh Sage Leaves | To taste |
| Freshly Ground Black Pepper | To taste |
| Whole Milk | 1 liter |
| Butter | 100g |
| All-Purpose Flour | 100g |
| Nutmeg | To taste |
| Fine Salt | To taste |
| Fresh Pumpkin | 800g |
| Garlic | 3 cloves |
| Fresh Rosemary | To taste |
Instructions
Step 1: Preparing the Béchamel Sauce
To start, let’s prepare the smooth and creamy béchamel sauce with a flavorful pumpkin twist. In a saucepan, pour in the whole milk, and season with a pinch of salt, freshly ground black pepper, and a dash of nutmeg. Place the saucepan on the stove and bring it to a gentle boil, stirring occasionally to avoid scalding the milk.
While the milk heats, in a separate, large pot, add the butter, cut into cubes. Turn on the heat to medium-high and, using a whisk, stir the butter continuously until it melts and begins to bubble gently. Once the butter has melted and started to foam, add the flour all at once, continuing to whisk vigorously. This mixture is called a roux, and it forms the base of your béchamel sauce.
Keep whisking the roux for about 2-3 minutes, ensuring it turns a golden color without browning. This will cook out the raw flavor of the flour and give the sauce a rich base. Slowly add the hot milk to the roux, whisking constantly to prevent any lumps from forming. Continue cooking the mixture over medium heat, stirring frequently, until the béchamel thickens and has a smooth, velvety texture. Once it reaches the desired consistency, set it aside, and your béchamel sauce is ready!
Step 2: Preparing the Pumpkin Filling
Next, focus on the pumpkin, the star of the dish. Begin by peeling the pumpkin, removing the seeds, and cutting it into 1 cm cubes. You will need approximately 800g of pumpkin cubes for this recipe.
Heat a generous drizzle of extra virgin olive oil in a large pan over medium heat. Add the finely chopped garlic and a sprig of rosemary, letting the aroma infuse the oil for a minute or two. Then, add the cubed pumpkin to the pan. Stir well to coat the pumpkin with the flavorful oil, garlic, and rosemary.
Season with a pinch of salt, freshly ground black pepper, and a touch of freshly grated nutmeg to enhance the natural sweetness of the pumpkin. Stir the mixture and cover the pan, lowering the heat to medium-low. Let the pumpkin cook for about 15-20 minutes, stirring occasionally. There is no need to add water or broth, as the pumpkin will release its own moisture, which is sufficient to soften the cubes. Keep an eye on the pumpkin to ensure it doesn’t dry out; adjust the heat if necessary.
Once the pumpkin becomes tender and easily crushes with a spoon, it is ready to be incorporated into your lasagna filling. Remove the rosemary and set the pumpkin aside to cool slightly.
Step 3: Assembling the Lasagna
Now that the key components are ready, it’s time to assemble your lasagna.
- Preheat your oven to 180°C (350°F).
- Grease a 20×30 cm baking dish with a small amount of olive oil to prevent sticking.
- Start with a thin layer of the pumpkin béchamel mixture at the bottom of the dish. This will ensure the lasagna sheets don’t stick to the pan.
- Place three lasagna sheets side by side, forming the first layer. Be sure they slightly overlap for a seamless layer.
- On top of the lasagna sheets, spoon some of the pumpkin mixture and spread it evenly. Add small pieces of smoked scamorza cheese, a few cubes of fiordilatte, and a sprinkling of Grana Padano cheese.
- Repeat the layering process, placing another layer of pasta, then the pumpkin mixture, followed by the cheeses, until you have five layers in total. Make sure to save enough béchamel for the top layer.
- For the final layer, top with a generous layer of pumpkin béchamel, and sprinkle the remaining Grana Padano cheese on top. Add a few sage leaves for extra flavor and a beautiful presentation.
- Drizzle with a little extra virgin olive oil, add a pinch of freshly ground black pepper, and place the dish in the preheated oven.
Step 4: Baking and Serving
Bake the lasagna for about 30-35 minutes or until the top is golden brown and bubbling. If the top starts to brown too quickly, cover the dish with aluminum foil and continue baking until the lasagna is fully cooked and the flavors are well-melded.
Once baked, remove the lasagna from the oven and let it rest for 5-10 minutes. This resting time allows the layers to set, making it easier to slice and serve. Cut into portions and serve hot, garnished with a few extra sage leaves if desired.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~600 kcal |
| Protein | 24g |
| Carbohydrates | 60g |
| Fats | 30g |
| Fiber | 5g |
| Sodium | 400mg |
| Calcium | 250mg |
This Pumpkin Lasagna recipe is a true celebration of fall flavors, offering a creamy, savory dish with a touch of sweetness from the pumpkin. The blend of cheeses, creamy béchamel, and perfectly cooked pumpkin creates layers of comfort and indulgence that will surely satisfy your guests. Ideal for a cozy dinner, special occasions, or any time you want to impress with something truly unique and delicious!
Enjoy your meal!
