Name: Pumpkin and ricotta lasagne
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: Lasagna sheets: 250 g; Pumpkin: 550 g; Leeks: 2; Cow ricotta cheese: 250 g; Sweet provolone cheese: 200 g; Parmesan cheese: to taste; Extra virgin olive oil: to taste; Béchamel sauce; Whole milk: 500 ml; Flour: 50 g; Butter: 50 g; Nutmeg

Cuisine:

Italian

Ingredients

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

Directions

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.