🇮🇹 Italian Vegetarian

Pumpkin Lasagna

Name: Pumpkin Lasagna
Prep time: 18 min
Cook time: 30 min
Total time: 48 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 50 g Butter; 200 ml Heavy Cream; to taste Salt; 1, sliced into rings Onion; 1 tbsp, for the dish Olive Oil; 12 Lasagna Sheets; 500 ml Milk; 50 g All-Purpose Flour; 1 tsp Dried Oregano; 500 g, cubed Pumpkin; 100 g, grated Cheese

🇮🇹 Italian

Layered lasagna with pumpkin, rich ragù and silky béchamel, baked till the top blisters. About 48 minutes from fridge to table.

Prep 18 min Cook 30 min Serves 4 Hard

Ingredients

Butter50 g
Heavy Cream200 ml
Saltto taste
Onion1, sliced into rings
Olive Oil1 tbsp, for the dish
Lasagna Sheets12
Milk500 ml
All-Purpose Flour50 g
Dried Oregano1 tsp
Pumpkin500 g, cubed
Cheese100 g, grated

Optional extras

Fresh Basilhandful, to finish

Instructions

1
Heat the oven to 190°C and butter or oil a baking dish.
2
Layer the onion over the base, season, then nestle in the pumpkin.
3
Pour the cream around the edges, scatter over the cheese and the dried oregano.
4
Bake for 30-35 minutes until bubbling at the rim and burnished on top.
5
Rest for 5 minutes so it sets, then spoon out with the pan juices and plenty of black pepper.

Chef's tip

Every oven runs hot or cold; start checking 5 minutes early.

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Watch how it's made

Video: Pumpkin Pork Lasagna · on YouTube