Lasagna with Pumpkin

Lasagna with pumpkin is a delicious dish and an excellent autumnal variation of the classic Italian dish. Here’s how to prepare it:

Ingredients

• 250 g of lasagna noodles (preferably egg lasagna)
• 800 g of pumpkin (already cleaned and cut into cubes)
• 1 onion
• 400 ml of béchamel sauce
• 150 g of grated cheese (Parmesan or pecorino)
• Extra virgin olive oil
• Nutmeg
• Salt and pepper

Preparation

1. Start by pre-heating the oven to 180 °C.
2. Peel and finely chop the onion, then sauté it in a pan with a drizzle of extra virgin olive oil until it becomes transparent.
3. Add the pumpkin cubes to the pan and cook, stirring occasionally, until the pumpkin becomes soft. At this point, you can slightly mash the pumpkin with a fork to create a more homogeneous mixture. Season with salt, pepper, and a pinch of nutmeg.
4. Meanwhile, prepare the béchamel sauce following your favorite recipe or the instructions on the package and add a bit of nutmeg to flavor it.
5. Take an ovenproof dish and start assembling the lasagna by alternating layers of pasta, pumpkin, and béchamel sauce. Make sure to finish with a layer of béchamel and pumpkin.
6. Sprinkle the last layer with a generous amount of grated cheese.
7. Bake the lasagna for about 30-40 minutes, or until the surface becomes golden and crispy.
8. Remove the lasagna from the oven and let it rest for 5-10 minutes before serving.

Curiosity

Lasagna with pumpkin is a lighter alternative to the classic lasagna Bolognese but no less tasty. The pairing of the sweetness of pumpkin with the savory flavor of the béchamel and grated cheese creates a balance of flavors that pleasantly surprises the palate. Plus, pumpkin is rich in vitamins and minerals, making this dish not only tasty but also nutritious.