Today vegetarian lasagna with pumpkin, radicchio, nuts and taleggio. These are some lasagna’ details, vegetarian and no white sauce. Instead of béchamel sauce I used a soft and rich pumpkin puree, creamy enough to replace the white sauce. And instead of the traditional meat sauce I made a radicchio sauce, mushrooms and walnuts. The whole is enriched by the creaminess of taleggio, a soft cheese, savory and melting perfectly balancing the sweetness of pumpkin.
The lasagne with pumpkin are among my favorites, both in autumn and in winter: for example, I suggest definitely to try LASAGNE AUTUMN PUMPKIN AND SAUSAGE, really delicious. And the pumpkin is such a versatile vegetable to be perfect in all dishes: pasta, and even rice cakes. All delicious recipes that you can find in my RECIPES WITH PUMPKIN.
The vegetarian lasagna with pumpkin are very light dish, allowing you to not give up the rich taste of lasagna, especially if you used the thin sheets that you buy at the supermarket in the refrigerator compartment. Of course, even at home you can prepare too thin sheets of pasta if you have a pasta machine or if you have arms strong enough to be able to use with skill a rolling pin. Obviously, the dish also lends itself to become vegan, just omit the cheese. The taste of vegetables is rich enough to support those still lasagna. I leave you remembering to take a look at all my OF RECIPES LASAGNE and BAKED PASTA. ranging from winter to summer ones lasagna, from meat to fish. And I wish you good day!
a pack of fresh lasagne
500 grams of pumpkin
a radicchio Dop
250 grams of mushrooms
a fresh onion
60 grams of Walnut kernels
chives, to taste
parsley, to taste
extra virgin olive oil, to taste
salt and pepper, to taste
250 grams of taleggio Dop
100 grams of shredded PDO parmigiano Reggiano
vegetable broth, to taste
50 ml of cream
30 grams of butter
For pumpkin cream finely chop onion, put it in a saucepan and FRY until it turns Golden, then add the sliced leeks and Red pumpkin cut into small pieces, cover with vegetable broth and cook until the pumpkin won't be tender. Once cooked, pass the pumpkin to the mixer, Add the cream, season with salt, pepper and cook until creamy smooth and dense.
Add 50 grams of Parmesan cheese, stir and set aside. For the ragout of vegetables, Finely chop the onion, parsley, the chives, the spring onion, radicchio, and then chopped mushrooms. Place in a pan the onion and 6 tablespoons oil, Let it Saute and add the spring onion. Brown well and add the radicchio, mushrooms and herbs: season with salt and pepper and then jump over high heat for 5 minutes. Crispy mushrooms and radicchio must remain.
Preheat oven to 200 degrees static. Compose the lasagna by distributing a little pumpkin cream on the bottom of the baking tray, then cover with the dough, then distribute the pasta vegetable ragout, a handful of nuts, abundant taleggio and grated Parmesan cheese. Do this for all layers of lasagne ending with pumpkin cream. Distribute the cream of flakes of butter, sprinkled with parmesan cheese and pour a little vegetable broth at the 4 corners of the baking tray.
Bake for 20 minutes and allow to cool for 10 minutes before serving lasagna, spoiling it with a few walnut gheriglio and a little thinly cut fresh spring onion.
MATCHING: It's a very rich recipe, with various aromatic and gustatory profiles conferred by various ingredients: Taleggio Dop, porcini mushrooms, pumpkin. Don't we match a wine but a beer, coming from Sicily, in particular the country of Sinagra, in the province of Messina. Is being produced by young "Epic Brewery" (born in 2013) and named after the God of the winds "Aeolus". It's a clear craft beer, style Pale Ale, light and floral scents, with good contrast of bitter hops and malts given. Combined with this dish, on one side, softens the sweetness of pumpkin; on the other hand, invokes the bitter tones typical of Taleggio cheese and radicchio, without covering the characteristic taste of porcini mushrooms.