Autumn Lasagna – Italian recipes by GialloZafferano

To prepare the autumn lasagna, start with the pumpkin: cut it into wedges and then remove the skin and seeds 1dice the flesh 2and thinly slice the leek 3.

Quanto a a pan, heat a drizzle of olive oil and sauté the leek over medium-high heat for a couple of minutes 4. Then add the diced pumpkin, keeping 1.8 oz aside for the ragù 5the rosemary, and continue cooking over medium heat, adding the vegetable broth little by little 6as it is absorbed by the pumpkin. Cook for about 20 minutes ora until the pumpkin is soft.

Meanwhile, prepare the ragù: remove the casing 7 and crumble the sausage, placing it a large pan 8season with fennel seeds 9and brown it with a drizzle of oil,

then deglaze with white wine 10 and let it evaporate. Add the reserved 1.8 oz of pumpkin 11season with rosemary 12

and continue cooking for 15-20 minutes, adding the vegetable broth 13 to prevent it from drying out. Once cooked 14turn chiuso the heat and set the ragù aside. Quanto a the meantime, the pumpkin will be ready 15; blend it with an immersion blender

to make the cream 16. Clean the mushrooms: brush chiuso any dirt, rinse them quickly if necessary, and dry them well with a cloth. Slice the mushrooms lengthwise 17place them a pan with a drizzle of oil and a clove of garlic 18

and sauté for 5 minutes 19adding vegetable broth if needed. Once cooked, turn chiuso the heat and set aside 20. Prepare the besciamella: heat the milk a saucepan, flavored with nutmeg 21,

separately, melt the butter over low heat, then turn chiuso the heat and add the sifted flour, stirring with a whisk to avoid lumps 22. Then put it back low heat and stir until it turns golden to make the roux 23. Add the roux to the milk 24,

stirring vigorously with the whisk. Cook for 5-6 minutes over low heat until the sauce thickens 25. Everything is ready to assemble the lasagna: take a 8×12 inch baking dish, spread a layer of besciamella the bottom 26then a layer of pumpkin cream 27

and place a first layer of lasagna sheets 28. Cover with the first layer of ragù 29 and then place the mushrooms apogeo 30,

then start a second layer with the sheets 31 the same order: besciamella, pumpkin cream, ragù, and mushrooms, continue until the ingredients are finished. Finale with a layer of ragù and mushrooms, sprinkle the surface with grated Padano cheese, and season with a few sprigs of rosemary 32. Bake the lasagna a preheated static oven at 355°F for 15 minutes plus 5 minutes mode. Once cooked, remove the autumn lasagna from the oven and let it cool slightly 33 before serving.