share on

Mantuan lasagna





250 grams

Semiskimmed milk

500 mL

Type 00 wheat flour

50 grams


50 grams


1 teaspoon


1/2 unit


2 pinches

Amaretti biscuits

20 grams

Grated Parmesan cheese

60 grams

Lasagne, pasta

1 package

first courses from Italy - Lombardia

Mantuan lasagna

Mantuan lasagna

vegetarian with gluten with eggs with lactose with nuts high in calcium high in potassium high in phosphorus

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Mantuan lasagna

A dish with a perfect balance between sweet and savory

Mantuan lasagna step 1

step 1

Cook the pumpkin in the oven until it is soft.

Mantuan lasagna step 2

step 2

Meanwhile, prepare the béchamel sauce by melting the butter and then adding the flour, making it toast a little. Add the nutmeg and then gradually the milk and stir continuously until it is thick.

Mantuan lasagna step 3

step 3

Crumble the amaretti and add them to the grated Parmesan.

Mantuan lasagna step 4

step 4

Cut the pumpkin into small pieces and brown it in the stewed onion until it is slightly flavored.

Mantuan lasagna step 5

step 5

Put some béchamel on the bottom of a pan. Start with a layer of pasta then add a little pumpkin pour the bechamel and then cover with amaretti and Parmigiano Reggiano. Continue like this until the end of the ingredients.

Mantuan lasagna step 6

step 6

Bake at 180 degrees for 20 minutes.

Loading pic