Lasagne with pumpkin and sausage
Lasagne with pumpkin and sausage is a typical first course of the autumn season. Very appetising, it adds to the delicate and sweet taste of pumpkin the intense and savoury flavour of sausage, obviously from Calabria. The pumpkin, by the way, is a vegetable with recognized healthy properties and rich in nutrients, primarily carotenes, substances with strong antioxidant and anti-inflammatory properties that the body also uses for the production of vitamin A.
Ingredients for 4 people
1kg of pumpkin pulp
500g of fresh lasagne
500g of béchamel sauce
200g of seasoned Calabrian sausage
100g of grated Parmesan cheese
1 clove of garlic
Rosemary to taste
Extra virgin olive oil to taste
Salt to taste
How to prepare Lasagna with pumpkin and sausage
Peel the pumpkin, remove the skin and cut the flesh into cubes, then cut into chunks the seasoned Calabrian sausage.
Heat 2-3 tablespoons of extra virgin olive oil in a frying pan and brown a clove of garlic; add the pumpkin cubes, a few sprigs of rosemary and salt to taste.
Cook with the lid on for a quarter of an hour over a medium-high flame, then add the sausage pieces, mix well and continue cooking over a high flame, without the lid, for 3-4 minutes.
In a large pot, boil plenty of salted water, add a tablespoon of olive oil (to prevent the pasta sheets from sticking together) and cook the fresh lasagne for a couple of minutes. Drain the pasta sheets and place them on a clean tea towel.
Place a few tablespoons of béchamel sauce on the bottom of an oven tray and lay a first layer of lasagne, covering it with pumpkin and sausage. Cover with more béchamel sauce and a sprinkling of grated Parmesan cheese. Repeat the alternation of ingredients until all the sheets of pasta are used up, taking care to finish the last layer with plenty of béchamel sauce, pumpkin, sausage and grated Parmesan cheese.
Bake in a preheated oven at 200° for about half an hour. Remove from the oven and leave to cool before portioning and serving.
