How to prepare vegetarian lasagna with pumpkin and radicchio at home

Today the easy recipe from the Vegetarian lasagna with pumpkin and radicchio, nuts and taleggio. These are Vegetarian lasagna and without béchamel sauce. Instead of béchamel I used a soft and rich pumpkin puree, creamy enough to replace the white sauce. And instead of the traditional meat sauce I prepared a radicchio ragout, mushrooms and walnuts. The whole is enriched by the creaminess of taleggio, a soft cheese, savory and melting perfectly balancing the sweetness of pumpkin.

How to make lasagna without béchamel sauce

The lasagna with pumpkin are among my favorites, both in autumn and in winter: for example, I suggest definitely to try LASAGNE AUTUMN PUMPKIN AND SAUSAGE, truly exquisite. 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. This variant of lasagna without béchamel sauce but with pumpkin puree it is really tasty.

The Vegetarian lasagna with pumpkin and radicchio I'm flat very light, 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. Naturally, even at home you can prepare egg pasta sheets equally thin if you have a dough sheeter or if you have arms strong enough to use a rolling pin. Obviously, The dish also lends itself to becoming 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!

VEGETARIAN LASAGNE WITH PUMPKIN, Radicchio And TALEGGIO

Portions: 6 Preparation: 30 minutes Cooking: 40 minutes 40 minutes

Nutrition facts: 250 calories 20 fat

Rating: 3.7/5

( 3 voted )

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Ingredients

a pack of fresh lasagne

500 grams of pumpkin

a radicchio Dop

250 grams of porcini mushrooms

a leek

an onion

a fresh spring onion

60 grams of Walnut kernels

chives

parsley

extra virgin olive oil

salt and pepper

250 grams of taleggio Dop

100 grams of grated Parmigiano Reggiano Dop

vegetable broth

50 ml of cream

30 grams of butter

Procedure

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, salt, pepper and cook until creamy smooth and dense.

Add 50 grams of Parmesan cheese, mix and set aside. For the ragout of vegetables, finely chop the onion, the parsley, The chives, the spring onion, the 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 the oven to 200 degrees static. Compose the lasagna by distributing a little pumpkin cream on the bottom of the pan, 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, a sprinkling of Parmesan and pour a little vegetable broth to the 4 corners of the pan.

Bake the lasagna for 20 minutes and let the lasagna cool for 10 minutes before serving, garnishing it with a few walnut kernels and a little subtle cut fresh spring onion. Let it rest 5 minutes before serving.

Note

Combination: It is a very rich recipe, with various aromatic and gustatory profiles conferred by various ingredients: Taleggio Dop, porcini, 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 is 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, invokes the bitter tones typical of Taleggio cheese and radicchio, without covering the characteristic taste of porcini mushrooms.