The lasagna with pumpkin is a perfect first course for a Sunday with the family or for a festive lunch. The sheets of fresh egg pasta, to be made at home or bought ready-made in a local shop or supermarket if you are in a hurry, must be alternated with a rich filling with typically winter flavors, in which the sapidity of the pork sausage is balanced by the sweetness of this extraordinary vegetable with its characteristic orange colour. The addition of the béchamel and the grated parmesan cheese will make the final preparation creamy and irresistibly gratinated on the surface. A simple and quick dish, to be prepared even in advance, and that will conquer adults and children alike. So let’s see how to prepare the lasagna with pumpkin and pork sausage following our recipe step by step.
Prepare the béchamel; melt the butter in a high-sided saucepan, then pour in the flour (1) and cook until you will obtain a roux.
Pour in the hot milk, continuing to mix (2), put back on the heat and cook until thickened. Season with salt.
Once you will have a thick and creamy bechamel sauce, transfer it to a bowl (3), cover with a sheet of cling film and set aside.
Clean the pumpkin, removing the peel and any seeds and filaments. Cut the pulp into chunks (4).
In a saucepan, brown the garlic with a drizzle of extra-virgin olive oil and the rosemary; add the pumpkin (5), add salt and cook for 10 minutes adding a ladle of water. Take a third of the pumpkin and blend it until creamy.
Remove the casing from the pork sausage and then crumble it. Transfer it to a pan with a drizzle of extra-virgin olive oil (6), then put it on the stove and cook until it will be crisp.
Prepare the lasagna; cover the bottom of a baking dish with a layer of béchamel and place the lasagna sheets on top (7).
Cover the sheets with a further layer of béchamel (8).
Sprinkle with the pumpkin cubes and the pumpkin cream, the pork sausage and some grated parmesan cheese (9); cover with another layer of pasta and continue in this way until all the ingredients will be used up.
Cover the surface with the remaining pumpkin and béchamel (10), then bake at 180 degrees C and cook for about 25 minutes.
After the cooking time will be elapsed, take the lasagna out of the oven and serve it hot (11).
The lasagna with pumpkin can be preserved in the refrigerator for 3-4 days in a special container with an airtight seal.