Pumpkin, speck and walnut lasagna
For a change from classic lasagna Bolognese, we suggest an autumnal version with pumpkin, speck, and walnuts! The best part? Part of the pumpkin is puréed and then blended into the béchamel sauce for a wonderfully smooth texture, while the rest retains its lovely, melting chunks.
Ingredients · Servings 4
- 150g of lasagna pasta (dried)
- 400g of pumpkin
- 80g of thinly sliced speck
- 60g of grated Parmesan cheese
- 30g of walnut kernels
- 4 cl of white wine
- 30g of onion
- Dried rosemary
- Olive oil
- Cell
- Pepper
- 50 cl of whole milk
- 40g of butter
- 40g of flour
- Cell
- Pepper
- Nutmeg
Method · 1 h 2 min
- Cut the pumpkin into small cubes. Fry the finely chopped onion in olive oil, add the pumpkin, season with salt and cook for 5 minutes over medium/high heat, stirring occasionally.
- Pour in the white wine and let it evaporate. Add the rosemary and cook for 10 to 15 minutes, adding water as needed, until the pumpkin is tender.
- Prepare the béchamel sauce: Melt the butter and add the flour to form a roux. Gradually pour in the hot milk, whisking constantly. Season with salt, pepper, and nutmeg.
- Blend half of the cooked pumpkin until you get a cream.
- Add the pumpkin cream to the béchamel sauce and mix well until you obtain a smooth cream.
- Thinly slice the speck and roughly chop the walnuts.
- Preheat the oven to 180°C (350°F). Spread a little béchamel sauce on the bottom of the dish. Alternate layers of lasagna sheets, pumpkin béchamel sauce, diced pumpkin, speck, chopped walnuts, and Parmesan cheese. Repeat until the dish is full.
- Finish with a layer of lasagna. Carefully cover the surface with the remaining béchamel sauce and top with a layer of parmesan cheese, a few pieces of speck, and walnuts.
- Bake in a fan-assisted oven for 25 minutes at 180°C. Remove from the oven and let rest for 7 to 8 minutes before serving.
- And there you have it, your lasagna dish is ready!
