Lasagna with Pumpkin and Sausages
1 hour 30 min. Recipe Yield:
6 servings Difficulty:
Medium recipe
Lasagne with pumpkin and sausages - an Italian recipe made from pumpkin and sausages. Sausages can be replaced with regular minced meat, but then you will have to add spices and seasonings. You can buy lasagna leaves ready-made, but you should lightly boil them before putting them in the pan. When preparing the filling, you can add dry white wine to the minced meat and cook until the wine has evaporated. You can use any cheese for lasagna, as long as it melts well; Scamorza cheese is great.
Recipe Ingredients
Cooking Recipe
The recipe for lasagna with pumpkin and sausages is very simple. First you need to prepare the lasagna dough. Beat the eggs into the sifted flour and knead the dough. Wrap the dough in film and set aside for 15-20 minutes. Then roll out the dough to the size of the baking pan.
Finely chop the onion, cut the smoked brisket into small cubes, and also cut the pumpkin and cheese into small cubes. Remove the casing from the sausages and mash them with a fork.
Melt butter in a frying pan, add chopped onion and fry. When the onion becomes translucent, add the brisket and fry until slightly golden brown. Then add the sausages and stir. The minced meat needs to separate.
When the minced meat is slightly browned, add the chopped pumpkin and stir. Simmer over medium heat, covered, until the pumpkin is completely cooked, stirring occasionally.
The dough is ready, the filling is ready, the sauce is left. Bechamel is very easy to prepare. Melt the butter in a frying pan, add flour and stir quickly to steam the flour. Gradually add milk, stirring with a whisk to avoid lumps. Add salt, pepper, grated nutmeg and cook, stirring until the sauce becomes creamy in thickness.
Place a small amount of sauce in a baking dish, then a sheet of dough, followed by a layer of sauce. Next, lay out the pumpkin and sausage filling, lay out the diced cheese, followed by the dough, sauce, and so on. Sprinkle lasagna with grated Parmesan on top and place in an oven preheated to 180°C (355°F) and bake for 30-40 minutes.