Pumpkin Lasagna Recipe

Delicious pumpkin lasagna. Tasty, mouthwatering, melts in your mouth pumpkin lasagna.

Enough decadent epithets though, time to describe exactly how to make a homemade lasagna, from scratch.

Although it takes about 2 hours for it to be ready, the recipe is extremely easy to follow. And you only need few ingredients to make it!

Without further ado, here’s how to make a delicious, homemade pumpkin lasagna.

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Pumpkin Lasagna

Course

Main Dish

Prep Time

2 hours

Cook Time

30 minutes

Servings

people

Ingredients

Pumpkin Lasagna

• 1 pack lasagna noodles
• 30 oz. pumpkin (850 gr.)
• 4 oz. bacon (100 gr.)
• 7 oz. mozzarella cheese (200 gr.)
• 20 oz. Champignon mushrooms (600 gr.)
• 1 shallot
• 2-3 cloves garlic
• 1/2 stick butter (50 g.)
• 1 tbsp. olive oil
• 1/2 tsp. rosemary
• a pinch salt & pepper

Bechamel Sauce

• 3 oz. butter (80 gr.)
• 3 oz. all purpose flour (80 gr).)
• 30 oz. milk (850 ml)

Course Main Dish Prep Time 2 hours Cook Time 30 minutes Servings people Ingredients Pumpkin Lasagna 1 pack lasagna noodles 30 oz. pumpkin (850 gr.) 4 oz. bacon (100 gr.) 7 oz. mozzarella cheese (200 gr.) 20 oz. Champignon mushrooms (600 gr.) 1 shallot 2-3 cloves garlic 1/2 stick butter (50 g.) 1 tbsp. olive oil 1/2 tsp. rosemary a pinch salt & pepper Bechamel Sauce 3 oz. butter (80 gr.) 3 oz. all purpose flour (80 gr).) 30 oz. milk (850 ml)

Instructions

1. Chop the shallot, rosemary and 1 garlic clove and fry them in butter.

   
2. Dice the pumpkin in the meantime, and then add it into the pan. Cook with the lid on for a few minutes, until the pumpkin becomes tender. Add salt and pepper to taste and, if necessary, add some water during the cooking process.

   
3. Meanwhile, prepare the Bechamel sauce. Melt the butter and, when liquid, add the flour. Fry for a couple minutes, and then add the milk, slowly, stirring continuously. Add salt and pepper to taste.

   
4. When the Bechamel sauce and pumpkin are both ready, blend half the pumpkin quantity and the remaining garlic with the sauce, until smooth.

   
5. Next, fry the bacon and mushrooms in olive oil. When ready, mix in the remaining pumpkin.

   

Assemble the pumpkin lasagna

1. On the bottom of a heat resistant tray, add 1 ladle of pumpkin Bechamel sauce.

   
2. Add a layer of lasagna noodles next.

   
3. Continue with a a layer of Bechamel sauce...

   
4. ... then add a layer of pumpkin lasagna stuffing...

   
5. ... add some cheese on top ...

   
6. ... and then continue adding the layers in the same manner: lasagna noodles, Bechamel sauce, pumpkin stuffing and cheese.

   
7. Over the last layer of lasagna noodles, pour the remaining Bechamel sauce and finish with the remaining cheese.

   
8. Bake at 350F (180C) for about 30 minutes.