Lasagna zucca e salsiccia 
Lasagna with Pumpkin and Sausage
When you're gifted a beautiful yellow pumpkin and you're in the mood for lasagna, why not make the most of it?
Lasagna with Pumpkin and Sausage
When you're gifted a beautiful yellow pumpkin and you're in the mood for lasagna, why not make the most of it?
Cooking Instructions
- 1
First, prepare the pumpkin by cooking it in a wide, shallow pan with a drizzle of olive oil, minced garlic, salt, and pepper. Cover with a lid and cook until it is almost pureed.
- 2
Separately, prepare the béchamel sauce by melting the butter, adding the flour to create a roux, then adding the milk, salt, pepper, and nutmeg. Stir until thickened.
- 3
In a non-stick pan, brown the crumbled sausage without adding anything else. Cut the mozzarella into cubes.
- 4
Once the pumpkin is cooked, mix it with the béchamel sauce and the previously soaked mushrooms, and start assembling by beginning with a layer of pumpkin béchamel.
- 5
Continue with a layer of pasta, then more béchamel, sausage, mozzarella, and repeat until all ingredients are used. The last layer should be just béchamel, mozzarella, and Parmesan.
- 6
Preheat the oven to 400°F (200°C) and bake for about 20-25 minutes or until cooked through.
Cooksnaps
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