Pumpkin Lasagna
8 servings
60 minutes
Pumpkin lasagna is an original reinterpretation of the classic Italian dish with a gentle autumn touch. Its history begins in creative culinary experiments, combining traditional pasta sheets with the rich flavor of pumpkin, the sweetness of apples, and the aroma of sage. The creamy Gruyère sauce adds depth to the flavor, making the texture incredibly velvety. Baked to a golden crust, the lasagna reveals sweet-spicy notes of cinnamon and nutmeg, creating a harmonious balance between salty and sweet. This dish is perfect for cozy family evenings, complementing the autumn atmosphere with warmth and rich taste. It is served hot, slightly cooled to better reveal all layers of tender dough and rich filling.
1
Thoroughly coat ¾ of the pumpkin with olive oil, season with salt and pepper to taste. Place on a baking sheet and bake on the middle rack for 45 minutes. Once done, set aside and cool.
- Pumpkin: 4 pieces
- Olive oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Increase the oven temperature to 200°C.
3
Cut the remaining ¼ of the pumpkin into small cubes. Heat 2 tablespoons of butter in a large skillet over high heat until it starts to foam. Add the chopped pumpkin and apples and cook, stirring for 10 minutes until the pumpkin is soft and browned on all sides.
- Pumpkin: 4 pieces
- Butter: 6 tablespoons
- Apple: 2 pieces
4
Salt and pepper to taste, and mix with chopped sage. Transfer to a bowl and set aside for a while.
- Salt: to taste
- Ground black pepper: to taste
- Crushed sage leaves: 20 g
5
Place the baked pumpkin in a blender bowl, add an egg, 2 tablespoons of butter, maple syrup, cinnamon, and half a nutmeg. Blend until smooth puree, transfer to a bowl, and set aside for a while.
- Pumpkin: 4 pieces
- Chicken egg (large): 1 piece
- Butter: 6 tablespoons
- Maple syrup: 2 tablespoons
- Cinnamon: 0.3 teaspoon
- Nutmeg: 0.3 teaspoon
6
Place the lasagna sheets in a baking dish and cover with cold water. Set aside, shaking the dish occasionally to prevent the sheets from sticking.
7
Meanwhile, heat 2 tablespoons of butter with garlic in a small skillet and cook over medium heat, stirring, for 1 minute until the garlic releases its aroma. Add the flour and gently mix with a whisk, continuing to cook for 2 minutes until the flour turns golden.
- Butter: 6 tablespoons
- Finely chopped garlic: 2 cloves
- Wheat flour: 2 tablespoons
8
While continuously whisking, slowly add the milk, then bring the mixture to a boil while actively whisking and remove from heat. Add 250 g of Gruyère and mix until the mixture is homogeneous. If there are chunks left, blend the mixture until smooth. Add the remaining nutmeg, salt, and pepper to taste and set aside for a while.
- Milk: 2 glasss
- Gruyere cheese: 330 g
- Nutmeg: 0.3 teaspoon
- Salt: to taste
- Ground black pepper: to taste
9
Drain the water from the lasagna sheets and place them on a clean towel to remove excess moisture.
10
Layer 1/6 of the white sauce at the bottom of the baking dish, then add 3 sheets of pasta. On top, spread 1/5 of the pumpkin puree and ¼ of the pumpkin-apple mixture. Pour over with 1/6 of the white sauce. Repeat the same with subsequent layers. You should have 1/6 of the white sauce and 1/5 of the pumpkin puree left. Top with the last 3 sheets of pasta, remaining puree, Gruyère cheese, and white sauce.
- Ready-made dry lasagne sheets: 3 pieces
- Pumpkin: 4 pieces
- Apple: 2 pieces
- Gruyere cheese: 330 g
11
Cover with foil and place in the oven.
12
After 20 minutes, remove the foil and continue baking for another 15 minutes until a golden crust forms and the sauce bubbles.
13
Remove from the oven and cool for 5 minutes. Cut and serve.