Fall Lasagna! Make It Ahead and Enjoy It Whenever You Like
Pumpkin, mushrooms, and broccoli rabe: fall lasagna brings all the flavor of the season to the table! Discover recipes you can make ahead, so you'll have a rich, inviting first course ready for any occasion.
Make them today, enjoy them whenever you like
When the days start to get cooler, what could be better than a beautiful baking dish of steaming lasagna? Layers of pasta, creamy sauces, and fall ingredients come together in one of the most beloved first courses. And there's an extra advantage: you can make it ahead and save it for just the right moment. From versions with pumpkin to ones with mushrooms, let these 3 recipes inspire you to bring all the flavor of fall to the table!
Pumpkin and Leek Lasagna
Pumpkin and leek lasagna is a vegetarian first course that captures all the aromas and colors of fall! Imagine layers of homemade fresh pasta alternating with a soft filling of pumpkin and leeks, wrapped in creamy béchamel and enriched with Parmigiano Reggiano. In the oven, a golden crust forms, hiding a delicate and flavorful center. You can assemble it ahead of time and bake it at just the right moment, to bring a special Sunday lunch to the table without spending the whole morning at the stove!
Lasagna with Broccoli Rabe and Sausage
Broccoli rabe and sausage lasagna is a rich, flavorful first course that brings all the character of rustic cooking to the table! Layers of egg pasta alternate with browned sausage, broccoli rabe flavored with garlic and chili pepper, velvety béchamel, and melty provola. The finishing touch? A golden Parmigiano crust that makes every portion even more inviting. You can prepare the different fillings ahead of time and assemble the lasagna whenever you prefer, for a fall lunch that smells of home and tradition!
Lasagna with mushrooms
Mushroom lasagna is a triumph of fall flavors, with all the aroma of the woods tucked into one baking dish! Imagine layers of egg pasta filled with porcini, chanterelles, button mushrooms, and oyster mushrooms, enriched with savory pancetta and velvety béchamel. What makes this first course even more special is the creamy taleggio and leek fondue, which coats every ingredient. You can prepare the sauces and fillings ahead of time and assemble the lasagna whenever you prefer, for a rich and inviting Sunday lunch, with a beautiful golden crust on top!
