Autumn lasagna with baked pumpkin and gorgonzola
A unique combination of flavors – the comforting sweetness of roasted pumpkin and spicy gorgonzola with a hint of rosemary
- 1 middle-sized butternut pumpkin (around 750 g when cleaned and diced)
- 1 pack ready-made lasagne pasta (try to get those that don't need to be pre-cooked)
- 150 g butter
- 2 tbsp flour
- 7,5 dl warm milk
- 100 g gorgonzola
- rosemary
- fine Himalayan salt 0,3-0,5 mm
- black pepper tellicherry
- nutmeg
- 2 tbsp olive oil
- aluminum foil
- Preheat the oven to 180 degrees.
- Clean the pumpkin from seeds and skin and cut into small cubes. Season it with salt and pepper, add olive oil and mix well.
- Line a baking sheet with baking paper, place the pumpkin on it and add rosemary sprigs. Bake until soft (approx. 30 min) at 180 degrees.
- During this time, make the béchamel sauce. Melt the butter over low heat, add the flour and heat slowly. Add the warm milk slowly and stir all the time with a whisk to avoid clumps. When the sauce thickens and becomes silky, lightly salt it and grate some nutmeg into it.
- Reduce the heat and now add the gorgonzola pieces to the béchamel, stirring constantly to melt the cheese.
- Assemble the lasagna: first, put some béchamel with gorgonzola on the bottom of the baking dish, then a layer of dough, then again the béchamel on which you will spread the pumpkin cubes. Sprinkle generously with grated parmesan cheese. Repeat the process until you use up all the ingredients. Finish with béchamel, pumpkin cubes and Parmesan cheese.
- Cover with aluminum foil and bake in the oven for about half an hour. After that, remove the foil and bake for another ten minutes until golden brown.
- Serve hot with a green salad.
Pumpkin season is at its peak, so if you've had your fill of many people's favorite cream soup or pumpkin pie, we suggest you try this lasagna as soon as possible in which pumpkin is the main star. Trust us, you won't make them just once.
A unique combination of flavors - the comforting sweetness of roasted pumpkin and spicy gorgonzola with a hint of rosemary will be a pleasant surprise for your taste buds. Perfect for days when you want a nutritious meal without meat. And don't worry, the good old béchamel sauce is still here!
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