Good morning, Today we prepare the autumn lasagne with pumpkin and sausage, tasty and very easy to prepare. To prepare for this change in lasagna, one of the favorite Italian dishes, I used one of my favorite seasonal ingredients, the pumpkin, and a very traditional pairing, the sausage. Obviously there's the bechamel and there are also fresh rosemary and Sage, for a hot scent and flirty.
These are special lasagna, very tasty but overall not heavy, and nice to see because the colors are bright and cheerful. Could also be one of the dishes to bring to the table at Christmas or on new year's Eve if you love respect tradition (and what could be more traditional in Italy lasagna?). But even give your dishes that creative touch that makes them always new and exciting to the palate. The pumpkin in December is still in the heyday, so take advantage to prepare it in different ways. Maybe peeking all my RECIPES WITH PUMPKIN, from appetizers to desserts. Indeed, do not miss the desserts with pumpkin, They are really sensational.
Among other things, just to make it work in terms of holiday season, for these autumn lasagne with pumpkin and sausage you can prepare everything in advance. The bechamel, browned sausage and pumpkin sauce, and then dial 3-4 hours before baking lasagna, keeping them in the refrigerator. If you can't afford a tip, use fresh egg puffs, so you won't need to add broth. Or you can prepare them at home (find the direct link between the ingredients) because I assure you that they are easy to make and really have a different flavor. And obviously, in terms of lasagna I still have much more to offer, then have a look at all my OF RECIPES LASAGNE, traditional and creative. Have a good day!
LASAGNE WITH PUMPKIN AND SAUSAGE (easy recipe)Print This
- a fresh egg lasagne sheets packaging (if you want them in the house found Here's the recipe)
- for the bechamel:
- 1 litre of full cream milk
- 4 tablespoons flour (about 80 grams)
- 60 grams of butter
- salt to taste
- Parmigiano Reggiano Pdo, to taste
- a pinch of nutmeg
- for the topping:
- a golden onion
- 500 grams of sausage
- 100 ml of white wine
- salt and pepper, to taste
- extra virgin olive oil, to taste
- 800 grams of pumpkin Red
- Fresh Sage, to taste
- a sprig of fresh rosemary
- butter, to taste
- Grated Parmigiano Reggiano PDO, to taste
To prepare lasagna with pumpkin and sausage, Finely chop the onion and powdered rosemary. Remove sausage from casing and make it into chunks. Brown the onion with a drizzle of extra virgin olive oil until it is slightly wilted. Add the sausage and cook on high heat for 5 minutes, turning it over often, until it changed color. Add wine. Add the rosemary and cook for about 15 minutes, until the liquid is not dried. Adjust salt if necessary (the sausages are usually rather sapide, then tasted before) and pepper. Set aside.
Clean the pumpkin by removing the peel, the seeds and filaments and cut into regular pieces. Skip the pumpkin in olive oil with fresh sage, salt and black pepper. Bake for a few minutes, until it is tender but still firm, because in the oven will continue cooking.
For the bechamel: melt the butter in a saucepan over low heat. Heat the milk. Remove the saucepan from the heat and add the flour to the butter, little at a time, stirring to form a roux (compound) smooth and homogeneous. Pour slowly the hot milk, causing it to absorb before adding more and add some salt. Cook over low heat stirring constantly: the white sauce will thicken and will be ready when velero spoon and should not be too thick. Remove from heat and amalgamate a pinch of nutmeg and grated Parmesan walnut.
Cover the bottom of a baking dish with 2 tablespoons of bechamel and a few small chunks of butter. Top a first layer of lasagna sheets. Cover with a little’ by pumpkin, sausage, bechamel, two or three Sage leaves and grated Parmesan cheese. Continue for at least another two layers, completing the lasagna with a layer of bechamel (make sure to cover the paste entirely, otherwise the edges you will burn in the oven). Spread evenly over the surface of the lasagna Dop Parmigiano Reggiano and add some butter.
Cover the lasagna with pumpkin and sausage with aluminum foil and bake for about 25-30 minutes, then remove the aluminum and a few minutes to brown in the oven, until the surface is golden lasagna. Let rest the lasagna with pumpkin and sausage for 10-15 minutes with the oven off and open door seeds, then serve immediately. Bon appétit!
THE PAIRING: In this recipe, the balance between sweet and salty is already given by the main ingredients: the pumpkin (on a low prevalence) and sausage (in salt prevalence). We choose, then, a pairing with a red wine, that does not prevail over both flavors and that accentuates neither sweet nor salty. The solution is disrupting the balance, with the introduction of a new element gustatory. To do this, We suggest a Montepulciano d'Abruzzo Cerasuolo Doc, produced by Winery Marramiero. A medium-bodied red wine, fresh and with clear red fruit scent, in particular cherry. A wine, when served fresh and young, it is never intrusive, with a dry, clean taste, and who can be very pleasing to the palate, especially with these tasty lasagna.