Basic recipe: pumpkin puree for your preparations
34 recipes
Pumpkin lasagna, mushrooms and ham
ingredients
servings
3
Pumpkin
300 grams
Dried mushrooms
20 grams
Light bechamel sauce
400 mL
Prosciutto
20 grams
Lasagne, egg pasta
250 grams
first courses from Italy
Pumpkin lasagna, mushrooms and ham
Pumpkin lasagna, mushrooms and ham
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A nutritious and tasty dish
preparation
step 1
Clean and cut the pumpkin into cubes of about 2cm per side, cook them in a pan with a little olive oil and season with salt, pepper, garlic and rosemary
step 2
In the meantime, boil some water in a fairly large pot, add salt and blanch the egg lasagna for a few minutes (you can use them directly from the dried, but passing them first in water they will cook
step 3
first in the oven). Put the mushrooms in addition to soak (I used the dried ones, if you use the fresh ones, cut them and cook them in a pan like the pumpkin)
step 4
Now that the ingredients are ready, all that remains is to assemble the lasagna: take a baking sheet and cover the bottom with some béchamel, make a layer of egg pasta and add the pumpkin, mushrooms, ham
step 5
uncooked and cover with béchamel, pepper and grate over a little 'grain. Now add another layer of dough and repeat the process until the ingredients run out, I got three
step 6
layers (four of pasta). On top of the last layer of dough, add béchamel, grated Parmesan cheese and bake at 200º for 20 minutes.
