Lasagna with pumpkin, sausage and provolone cheese
October is the month of pumpkin; low-calorie, rich in fiber, pro-vitamin A and carotenoids (which give the vegetable its classic orange color), in addition to being the absolute star of the Halloween holiday, it is also queen of the tables; its sweetish and not too savory flavor make it ideal for preparing excellent first courses or side dishes. In this recipe, we bring you pumpkin as the main element of a mouthwatering lasagna with Calabrian sausage and provolone cheese. Fragrant, colorful and very creamy, this lasagna is the ideal dish to propose at a lunch with family and friends.
Ingredients of lasagna with pumpkin, sausage and provolone cheese
- 700ml béchamel sauce
- 10 lasagna sheets
- 500g pumpkin
- 500g fresh sausage
- 1 clove of garlic
- 400g provola calabrese cheese
- 150g grated parmesan cheese
- Extra virgin olive oil to taste
- Nutmeg to taste
- White wine to taste
- Salt and pepper to taste
The recipe for Lasagna with pumpkin, sausage and provolone cheese
In a pan we place a round of extra virgin olive oil in which we will brown a clove of garlic. We remove the garlic and brown in the pan the fresh sausage stripped of its casing and coarsely crumbled. We deglaze with white wine and finish cooking.
We wash and hull the squash, cut it into four pieces and wrap each piece in silver paper. We bake in the oven for about an hour at 200°.
Let's blend the pumpkin pulp and add it to the bechamel sauce, season with salt, pepper and nutmeg, then mix everything well until the mixture is smooth. We add the previously browned sausage to the mixture and stir.
In a fairly large baking dish, we arrange a layer of béchamel sauce on the bottom, then lay the lasagna sheet on the bottom and cover with the dressing made earlier. We sprinkle with grated parmesan cheese and lay a few slices of provolone.
We follow the same procedure to make more layers until we run out of pasta sheets. We bake for about 25-30 minutes in a preheated oven at 180 degrees.
