Pumpkin and sausage lasagne, the original recipe
Here is the easy recipe for pumpkin and sausage lasagna!
200 g AIA Paesana Luganega sausage
500 g béchamel sauce
500 g lasagne
1 kg pumpkin
1 garlic clove
1 sprig of rosemary
100 g grated parmesan cheese
Of all the possible lasagne recipes for serving to your guests, today we wish to introduce one that is perfect for the autumn season: lasagne with pumpkin and sausage. This dish is made from genuine seasonal ingredients, typical of autumn days spent around a table enjoying warming comfort food in the company of friends. Lasagne with pumpkin and sausage is not only easy to make but also makes an ideal dish for serving as a family meal or for an autumn dinner party with friends. Here is the complete recipe!
Remove the peel from the pumpkin and cut the flesh into cubes. Place the garlic and pumpkin cubes seasoned with a pinch of salt in a non-stick pan together with a drizzle of EVO oil and cook for about 15 minutes. In the meantime, remove the skin from the sausage and crumble the sausage meat before adding it to the pan with the pumpkin. Cook for a further 5 minutes.
Cook the lasagne sheets in a saucepan with plenty of boiling salted water and when strained, arrange them in an oven-proof dish as described below, starting with a layer of béchamel sauce (here’s how to make it yourself).
On top of the layer of béchamel sauce, arrange a layer of lasagne followed by a layer of pumpkin and sausage meat. Continue in this way until you have used up all of the ingredients. Finally, sprinkle with grated parmesan cheese and bake in a preheated oven at 200°C for about 30 minutes. Your delicious dish of lasagne with pumpkin and sausage is ready to serve!