Gnocchi with pumpkin and sausage
10 recipes
Pumpkin lasagne
ingredients
servings
6
Pumpkin
1500 grams
Salt
to taste
Curry powder
1 teaspoon
Garlic
2 wedges
Pork sausage
500 grams
Grated Parmesan cheese
60 grams
Fresh egg pasta
300 grams
first courses from Italy
Pumpkin lasagne
Pumpkin lasagne
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Lasagna with a typical autumn flavor
preparation
prepare first
Bechamel
step 1
Deprive the pumpkin from the peel. Cut into slices of 1cm and pass them in the oven at 200 ° C for 20/25 minutes to let it dry. Once cooked, blend it until you get a puree. Add salt and curry.
step 2
Make the bechamel sauce as described. Meanwhile cook the sausage in a nice hot pan with the garlic cloves (or garlic powder) until browned very well.
step 3
Add the pumpkin with the béchamel and sausage and mix well.
step 4
Add a layer of freshly pulled thin dough (about 1.5mm) into the baking sheet, depending on the size of the base of the pan. Cover with the béchamel and sausage mixture. Alternate with pasta until exhausted.
step 5
Cover the last layer with grated Parmigiano Reggiano DOP and bake at 180 ° C for 25/30 minutes in a static oven (or 20/25 in a convection oven). In the last 5 minutes place the oven in grill mode. Remove from the oven and serve.
