Traditional Italian dish originates from Emilia Romagna, with pumpkin and sausages. It is very tasty and juicy. Follow recipe.
Ingredients: medium, total time: 1 h 40 min., 4 persons
For the Base:
500 g egg pasta for lasagna
1 medium pumpkin, cleaned, diced
4 sausages, crushed
1/2 glass of white wine
200 g of Parmesan cheese, grated
nutmeg to taste
Béchamel sauce:
20 g of butter
30 g of flour 00
1/2 glass of milk
nutmeg, grated to taste
Preparation:
Cook the sausage and peel the skin, roughly chop it finely with a knife and put it in heated oil to fry a little to release its fat.
Then remove from the heat, place on a kitchen towel to drain the fat. When the fat has drained, put the minced sausage on the fire again and cook with white wine for about 15 minutes.
When it's done, set it aside.
Wash and clean the pumpkin from the seeds and cut into larger cubes and wrap each one separately in aluminum foil and bake in a preheated oven at 200 C for about 60 minutes.
Béchamel sauce:
Prepare béchamel, look here, use the amount from this recipe of course.
When you have baked the pumpkins, cut it into small pieces, blend or propagate and place in a bowl. Add 1–2 tablespoons of béchamel and stir. Set aside.
Add a little nutmeg to the sausage and stir. Put in a bowl on the side.
Grease the bottom of the pan with béchamel and place the first layer of pasta on it.
Cover with a mixture of pumpkin and sausage, add Parmesan and cover with more pasta.
Repeat the process for two more layers in the same order.
Drizzle with the rest of the béchamel sauce, and finally, sprinkle with Parmesan cheese and bake at 180 °C for 40 minutes.
After the time has elapsed, increase the temperature to 250 °C and bake for another 10 minutes.
Serve pumpkin and sausage lasagna hot.
Buon appetito!
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