Saving at home – Lasagna with pumpkin and mushrooms

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Pumpkin, pumpkin and more pumpkin. Well yes, this is the best time to cook it since it is now its season.

The lasagna with pumpkin and mushrooms are a tasty and hearty first course, perfect to prepare in winter.

You can choose to leave the pumpkin in small pieces, or blend it and add it to the béchamel sauce as in this recipe, to create a creamy and colorful mixture to alternate with the layers of fresh pasta and champignon mushrooms that you have cooked in the pan.

Let’s start:

LASAGNA WITH PUMPKIN AND MUSHROOMS

Ingredients for 4 people: 250 g of fresh sheets for lasagne – grated Parmesan – extra virgin olive oil – 500 g of mushrooms Champignon – 1/2 shallot – 1 clove of garlic in a shirt – salt – 600 g (approximately) of pumpkin without the skin FOR THE BÉCHAMEL: 1 l of milk – 100 g of butter – 100 g flour – nutmeg

Preparation:

Clean the pumpkin, cut it into slices and put it to cook in the oven (already hot) at 170 º C. for about 30 minutes. Meanwhile, put in a pan, with a drizzle of extra virgin olive oil, half shallot and a clove of garlic in its skin to fry.

After a few minutes, add the mushrooms and cut into thin slices, salt and cook. Finally remove the garlic and let cool.  When the pumpkin is ready, put it in the mixer and blend until you get a soft mixture that you will then add to the béchamel sauce.

Put the milk to boil in a small pan, while, apart, melt the butter, and, only when it is completely melted, you will join the flour.

Let thicken for a couple of minutes, then transfer this mixture into the milk, now boiling.

Flavor with the nutmeg and stir.

Pour the pureed pumpkin pulp and stir to mix well.

At this point you can proceed to assemble your lasagne: pour a little olive oil in a baking dish (about 15×25 cm in size) and a thin layer of béchamel with pumpkin.

Lay on the sheets of fresh pasta and cover with the béchamel sauce and finally the mushrooms.

Sprinkle with grated Parmesan cheese and so on until the ingredients are complete. Finish with the béchamel sauce, parmesan cheese and a drizzle of oil.

Bake in a ventilated oven already hot at 200º C. for about 20 minutes.

Enjoy your meal!

original recipe:

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