Italian
Pumpkin, Sausage and Walnut Lasagna
by Manu Food · 60K subscribers on YouTube
A truly tasty baked first course: lasagna with pumpkin cream, sausage, smoked provola, parmesan and walnuts for a crunchy touch. Perfect to prepare in advance.
- Servings
- 6
- Difficulty
- medium
Ingredients
13 items- 1 pcsOnionchopped
- Extra Virgin Olive Oilfor sautéing
- 500 gPumpkincut into small pieces
- Vegetable Broth Or Waterfor cooking the pumpkin
- Saltto taste
- Black Pepperto taste
- 300 gSausagecasings removed, browned
- 500 gBéchamel Saucehomemade (recipe referenced)
- Sfoglie di Lasagnaready-made egg pasta sheets
- 300 gProvolasmoked, sliced or cubed
- Parmigiano Reggianograted, to taste
- Noci Secchedried walnuts, roughly chopped
- Basilfresh leaves
Method
- Clean and cut the pumpkin into small pieces.
- Chop one onion and sauté it in a pan with a drizzle of extra virgin olive oil until lightly golden.
- Add the pumpkin pieces, a ladle of broth or water, a pinch of salt, and cook until the pumpkin is tender.
- Blend everything, draining off the cooking liquid to obtain a cream with a thick consistency.
- Remove the casing from the sausage and brown it gently in a drizzle of olive oil.
- Prepare a béchamel sauce (recipe available on my social channels and YouTube channel).
- Combine the pumpkin cream with the béchamel and mix well.
- In a baking dish, spread a layer of the pumpkin‑béchamel sauce, then arrange the first layer of lasagna sheets (ready‑made egg pasta).
- Top the pasta with sausage, provola cheese, salt, pepper, grated Parmigiano Reggiano, walnuts, and fresh basil leaves.
- Repeat with a second layer of lasagna sheets and the same toppings. The chef uses three layers total; at least three layers are recommended.
- Finish with a final layer of sauce, extra Parmigiano Reggiano, and walnuts.
- Bake in a preheated oven at 180°C for 20–25 minutes.
