Pumpkin and ricotta lasagne
Pumpkin and ricotta lasagne is a tasty, vegetarian idea to enjoy as fall arrives and during winter for family lunches and dinners!

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Pumpkin and ricotta lasagne

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Ingredients

Adjust Servings:
250 g Lasagna sheets fresh
550 g Pumpkin cleaned
2 Leeks
250 g Cow ricotta cheese
200 g Sweet provolone cheese
to taste Parmesan cheese grated
to taste Extra virgin olive oil
Béchamel sauce
500 ml Whole milk
50 g Flour '00' type
50 g Butter
Nutmeg

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Ingredients

Directions

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Pumpkin and ricotta lasagne is a recipe to enjoy in autumn and winter, a time when this vegetable abounds.
A vegetarian version of one of the most popular pasta dishes and, since time immemorial, prepared for family lunches and dinners.

Fresh pasta sheets are alternated with a soft filling of pumpkin and leeks sautéed in a pan and combined with creamy ricotta and diced provolone; all enriched with béchamel sauce and grated Parmesan cheese.

Prepare them with ease by letting yourself be guided by the recipe and advice from our chef!

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Steps

1
Done

First, let's finely chop the leeks and put them in a pan with a drizzle of extra virgin olive oil [1].
Let's sauté them for a few minutes, after which we add the diced pumpkin [2].
Let's adjust the salt and cook for about 20 minutes, stirring occasionally: the pumpkin should be very soft.

2
Done

Once the vegetables are ready, let's transfer them to a bowl to cool and then add the ricotta [3] and diced provolone (or another cheese of our choice) [4] then mix everything together.

3
Done

Let us now prepare the béchamel sauce: we boil the milk, while in a small frying pan we melt the butter [5]. When it is melted we incorporate the 00 flour [6] into it and stir until it thickens.

4
Done

We transfer the mixture to the milk that has come to a boil [7], flavor it with nutmeg [8] and mix it well until it has a creamy and uniform consistency.

5
Done

At this point we can assemble our dish. We take an oven dish (we used one 25x15 cm in size) and pour a drizzle of oil and a few tablespoons of béchamel sauce. We spread the latter well on the bottom then arrange the first sheets of pasta [9].
We make a layer with the filling [10],

6
Done

We sprinkle with a little grated Parmesan cheese and add more bechamel [11].
We continue like this, layer by layer until we run out of ingredients [12].

7
Done

We complete with béchamel sauce and grated parmesan [13]. We pour a little more oil (or alternatively a few flakes of butter) and bake in a preheated oven at 200°C (392°F) for about 20 minutes [14].

8
Done

Tips

- Instead of provolone, we can use other cheeses such as scamorza, fontina or toma.

- This is a perfect first course to prepare for a family Sunday lunch or a dinner with friends, especially in the fall season.

Eatsitaly

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