Lasagna with Pumpkin & Mushrooms
Ingredients – Serves 8
- 250g Lasagna Sheets
- 150g Pancetta
- 80g Flour
- Grated Parmesan
- Extra Virgin Olive Oil
- 1kg Mixed Mushrooms, cleaned
- 450g Pumpkin
- 120g Butter
- 1 Onion
- Garlic Clove
- Milk
- Salt
Method
- For the pumpkin and mushroom pie recipe, chop half an onion and sauté it for 8-10 minutes in a saucepan with a drizzle of oil and a little salt. Cut the pumpkin into small pieces and add it to the onion with about 150 g of water. Cook over low heat, adding water when you see that the pumpkin is dry. In total, you will need about 250 g of water and 20 minutes of cooking time. In the end, blend it into a cream.
- Prepare a béchamel sauce: melt the butter, add the flour and cook for 3 minutes; add 1 litre of milk and cook, stirring, until it thickens, in about 10 minutes. Turn off the heat, add the pumpkin cream to the béchamel sauce and add salt.
- Cut the mushrooms into small pieces and sauté them in a pan with a clove of garlic and 3 tablespoons of oil for 10 minutes. Salt them.
- Assemble the lasagna by placing a layer of pumpkin bechamel on the bottom of a baking dish and then alternating layers of pasta, bechamel, mushrooms and grated Parmesan. Finish with bechamel and parmesan. Bake at 180°C for 30′.
- Meanwhile, dry the bacon, baking it until it becomes crispy. Pat it to dry excess fat and chop it. Serve it over the pie.