Pumpkin and sausage lasagna
by Tavolino
A rich and flavorful autumn first course that combines the sweetness of grilled pumpkin with the savory taste of sausage, all wrapped in a creamy béchamel sauce.
Ingredients
- Lasagna sheets 250 g
- Pumpkin 500 g
- Sausages 300 g
- Mozzarella 300 g
- Béchamel sauce 400 g
- White wine 1 small cup
- Oil to taste
- Salt to taste
- Garlic 1 clove
- Grated Parmesan cheese to taste
Preparation
- 1
Peel and slice 500 g of pumpkin.
- 2
Grill the pumpkin slices on both sides.
- 3
Season the grilled pumpkin with salt and oil to taste.
- 4
Remove the casing from 300 g of sausages and crumble them.
- 5
Brown the sausages in a pan with oil to taste and 1 clove of garlic for 600 seconds.
- 6
Deglaze with 1 small cup of white wine and add salt to taste.
- 7
Blanch 250 g of lasagna sheets in salted water with oil to taste.
- 8
Dry the lasagna sheets on a clean cloth.
- 9
Spread a thin layer of 400 g of béchamel sauce on the bottom of a baking dish.
- 10
Arrange a layer of lasagna sheets, cover with béchamel sauce, pumpkin, 300 g of sliced mozzarella, and sausage.
- 11
Repeat the layers until all ingredients are used up.
- 12
Finish with a layer of lasagna sheets, béchamel sauce, and a sprinkling of grated Parmesan cheese to taste.
- 13
Bake at 180°C for 1800 seconds.