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.
| Prep Time | 2 hours |
| Cook Time | 30 minutes |
| Servings |
people
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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)
Ingredients
Pumpkin Lasagna
Bechamel Sauce
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Instructions
- Chop the shallot, rosemary and 1 garlic clove and fry them in butter.
- 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.
- 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.
- When the Bechamel sauce and pumpkin are both ready, blend half the pumpkin quantity and the remaining garlic with the sauce, until smooth.
- Next, fry the bacon and mushrooms in olive oil. When ready, mix in the remaining pumpkin.
Assemble the pumpkin lasagna
- On the bottom of a heat resistant tray, add 1 ladle of pumpkin Bechamel sauce.
- Add a layer of lasagna noodles next.
- Continue with a a layer of Bechamel sauce...
- ... then add a layer of pumpkin lasagna stuffing...
- ... add some cheese on top ...
- ... and then continue adding the layers in the same manner: lasagna noodles, Bechamel sauce, pumpkin stuffing and cheese.
- Over the last layer of lasagna noodles, pour the remaining Bechamel sauce and finish with the remaining cheese.
- Bake at 350F (180C) for about 30 minutes.
wow wow wow , i have tasted one lasagna when i was abroad but i didnt know that it could be done with pumpkin. Nice work and good recipe. Will try it out one day
Its look like yummi. I should try this at home.