RomanItalian
Pumpkin and Artichoke Lasagna
by Cucina con Ruben · 548K subscribers on YouTube
A creamy and flavorful lasagna made with roasted pumpkin and artichokes, perfect for a festive Christmas dinner.
- Cook
- 40 min
- Difficulty
- medium
Ingredients
9 items- 100 gButterfor the béchamel
- 100 gFlourfor the béchamel
- 1 lMilkhot, for the béchamel
- Carciofia bunch of artichokes, trimmed and roasted
- Mentucciafresh mint, to taste
- Pumpkinpumpkin, cut into small cubes
- Parmigiano Reggianograted, to taste
- Pecorino Romanograted, to taste
- Lasagna Sheetslasagna sheets, as needed
Method
- Prepare the béchamel: melt 100 g of butter, add 100 g of flour, toast it, then gradually incorporate 1 liter of hot milk.
- Prepare the artichokes: remove the outer leaves and the beard, slice thinly, add fresh mint, and roast them.
- Cut the pumpkin into small cubes.
- Spread a thin layer of béchamel on the bottom of a baking dish.
- Place a layer of lasagna sheets on top.
- Spread a mixture of béchamel, pumpkin, artichokes, grated Parmesan, and grated Pecorino Romano.
- Repeat layers: béchamel, lasagna sheets, béchamel-vegetable mixture, cheese until the dish is filled.
- Finish with a final layer of only béchamel and grated Parmesan.
- Bake in a preheated oven at 200 °C for 40 minutes.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
