Ingredients for a baking dish 20×30 cm: 15 sheets of Lasagna, 400g Smoked Scamorza cheese (or Smoked Gouda cheese), 200g Mozzarella, 100g Parmesan cheese grated, Extra virgin olive oil q. b., Black pepper q.b.
Ingredients for the bechamel sauce: Whole milk 1l, 100g Butter, 100g Flour, Nutmeg q.b., Salt q.b.
Ingredients for the pumpkin sauce: 1,5Kg Pumpkin, 2 Garlic cloves, Rosemary q.b., Salt q.b., Black pepper q.b., Nutmeg q.b., 25g Extra virgin olive oil.
Preparation:
01.Start with the bechamel sauce. Pour the milk into a saucepan, add nutmeg, salt and black pepper. Slowly bring to boil.
02.In another pot pour the butter into cubes and let it melt. At this point add the flour all at once. Stir quickly with a whisk until you get a nice golden mix.
03.Slowly add the warm milk, stirring constantly with the whisk. Cook until the bechamel sauce has thickened. Keep aside.
04.Peel the pumpkin it and remove the internal seeds. Then cut it into cubes of approximately 1cm. You will have to get approximately 850g of pumpkin cubes.
05.Finely chop the rosemary and transfer it to a pot where you have already poured the oil and the peeled and crushed garlic cloves. Let it flavor over medium heat and add the pumpkin cubes.
06.Add salt, pepper and nutmeg. Mix well, cook for a while at medium heat. Cover with a lid and lower the heat and cook for about 15/20 min. Remember to check that it does not dry out too much due to an excessive temperature; in any case it is good to mix from time to time. In the end the pumpkin will turn out to be very soft: if you can easily crush it with a fork, it is ready.
07.While the pumpkin cooks cut into small cubes the Scamorza. Then do the same with the mozzarella. As soon as the pumpkin is cooked, pour half of it into the bechamel sauce and mix well.
08.Build the lasagna: on the bottom of a baking dish, make a light layer of pumpkin bechamel sauce, arrange 3 sheets next to each other and then sprinkle with another pumpkin bechamel sauce. Add a little diced Scamorza cheese.
09.Add a little mozzarella, a sprinkling of Parmesan and a little diced pumpkin. Cover with more dough and repeat until 4 layers are formed.
10.Season the last layer of dough well. Add pepper, a drizzle of oil and bake in a preheated static oven at 180°C for about 35 min. If towards the end of cooking you want to add a golden finish on the top surface, give a few minutes of grilling. Remove from the oven, wait a few minutes and serve your pumpkin lasagna!
He cooks. She tastes. 