Ingredients:
- 200g Lasagna Barilla
- 400g of Cabotiá pumpkin
- 2 garlic cloves
- 50g butter
- 50ml extra virgin olive oil
- 150g of Minas cheese
- 150g parmesan
- Salt and black pepper to taste
Bechamel sauce
- 80g wheat flour
- 80g of butter
- 1L of warm milk
- 80g parmesan
- nutmeg
- Salt and black pepper to taste
Preparation mode:
Cut the pumpkin in half and remove the seeds. Put a spoonful of butter in each half, salt and black pepper to taste. Wrap with aluminum foil. Place on a baking sheet and bake in a preheated oven at 180°C until soft to the touch.
Remove the pulp from the pumpkin with the help of a spoon. In a non-stick frying pan, brown the crushed garlic in a drizzle of olive oil, add the pumpkin pulp, salt, black pepper and nutmeg.
Béchamel: Make the roux- in a saucepan, melt the butter and add the flour. Cook until it starts to make a whitish foam. Then, lower the heat and add the warm milk little by little – stir with a fuet. When the mixture is homogeneous, increase the heat again and let it thicken. Turn off the heat, add the grated cheese and nutmeg, salt and black pepper to taste.
Assemble the lasagna interspersing the bechamel sauce with the pasta, the pumpkin puree and the grated Parmesan and Minas cheese. Repeat this process in up to 5 layers, finishing with the Parmesan cheese. Bake for 10 minutes in a preheated oven at 180°C. Remove from oven and let rest for 10 minutes before serving.
Ingredients:
- 200g Lasagna Barilla
- 400g of Cabotiá pumpkin
- 2 garlic cloves
- 50g butter
- 50ml extra virgin olive oil
- 150g of Minas cheese
- 150g parmesan
- Salt and black pepper to taste
Bechamel sauce
- 80g wheat flour
- 80g of butter
- 1L of warm milk
- 80g parmesan
- nutmeg
- Salt and black pepper to taste
Preparation mode:
Cut the pumpkin in half and remove the seeds. Put a spoonful of butter in each half, salt and black pepper to taste. Wrap with aluminum foil. Place on a baking sheet and bake in a preheated oven at 180°C until soft to the touch.
Remove the pulp from the pumpkin with the help of a spoon. In a non-stick frying pan, brown the crushed garlic in a drizzle of olive oil, add the pumpkin pulp, salt, black pepper and nutmeg.
Béchamel: Make the roux- in a saucepan, melt the butter and add the flour. Cook until it starts to make a whitish foam. Then, lower the heat and add the warm milk little by little – stir with a fuet. When the mixture is homogeneous, increase the heat again and let it thicken. Turn off the heat, add the grated cheese and nutmeg, salt and black pepper to taste.
Assemble the lasagna interspersing the bechamel sauce with the pasta, the pumpkin puree and the grated Parmesan and Minas cheese. Repeat this process in up to 5 layers, finishing with the Parmesan cheese. Bake for 10 minutes in a preheated oven at 180°C. Remove from oven and let rest for 10 minutes before serving.
