Lasagne bake with pumpkin and spinach
Food — di Redazione
Here is an original, seasonal take on one of the most beloved dishes in Italian cuisine: lasagne. To be made with pumpkin, spinach and cheese.
Lasagne bake with pumpkin and spinach
Here is an original, seasonal take on one of the most beloved dishes in Italian cuisine: lasagne. To be made with pumpkin, spinach and cheese.
Ingredients for the lasagne bake with pumpkin and spinach
- 500 g lasagne
- 100 g semi-aged Asiago cheese
- 400 g pumpkin
- fresh rosemary
- 400 g spinach
- 200 g cherry tomatoes
- Parmigiano Reggiano
- extra virgin olive oil
- black pepper, to grind
For the béchamel:
- 20 g butter
- 20 g flour
- 500 ml fresh whole milk
Method for the lasagne bake with pumpkin and spinach
To make the béchamel, melt the butter in a saucepan, add the flour and stir well. Cook briefly, then gradually incorporate the milk, taking care not to form lumps. Continue cooking until the mixture has become thick and creamy. Season with salt and pepper.
Preheat the oven to 180 degrees. Meanwhile, peel the pumpkin and cut it into thin slices, lay them on the baking tray and dress with oil, rosemary and salt. Roast the pumpkin in the oven for about ten minutes. Remove from the oven and set aside. Wilt the spinach for a few moments in a pan with the water left on the leaves from the last rinse and a pinch of salt. Drain, chop and add a little pepper. Prepare the cherry tomatoes: wash them and cut into quarters. Blanch the lasagne sheets following the cooking instructions on the packet.
Now it is time to assemble everything: in a baking dish, spread a thin layer of béchamel, lay down the first layer of lasagne, then add spinach, pumpkin, a few cherry tomatoes, a generous handful of diced Asiago and one of grated Parmigiano Reggiano. Repeat the process in sequence until all the ingredients are used up. Bake for 30–35 minutes.