Pumpkin and sausage lasagna

Name: Pumpkin and sausage lasagna
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 6
Ingredients: Lasagne egg pasta 7.75 oz; Delica pumpkin (to clean) 1.3 lbs; Mozzarella cheese 4.25 oz; Grana Padano PDO cheese (to grate) 4.2 oz; Sausage 13 oz; Peeled tomatoes 1.7 cups; White onions 1; Tomato paste 4 tbsp; White wine 0.8 glass; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Parsley to taste; Whole milk 4 ¼ cups; Butter 7 tbsp; Type 00 flour 0.8 cup; Nutmeg to taste; Fine salt to taste

it de fr es br

877

Calories per serving

Energy Kcal 877
Carbohydrates g 57
of which sugars g 13.4
Protein g 33.7
Fats g 55.8
of which saturated fat g 26.47.00
Fiber g 3
Cholesterol mg 156
Sodium mg 1383

Difficulty: Average
Prep time: 30 min
Cook time: 1 h 20 min
Serving: 6
Cost: Average

PRESENTATION

Emilia-Romagna in northern Italy is famous for its comforting dishes, and this pumpkin sausage lasagna is a perfect example. It is like—really—a warm hug on a chilly autumn day. Seriously good. Incorporating the sweet heart of pumpkin with hearty sausage lasagna, it fills the kitchen with a rich, savory aroma that just calls everyone to the table. Plus, it's got that colorful warmth, making it a Sunday favorite. The way the creamy pumpkin blends with the sausage and tender pasta layers? Pretty much unbeatable.

Here's the thing: in Emilia-Romagna, using fresh, seasonal ingredients is key. Pumpkin really stands out during the cooler months. While classic lasagna usually has a meat ragù, this pumpkin sausage lasagna offers a gentle, sweet twist that goes perfectly with robust sausage flavors. And you know, as it bakes, it turns into a bubbling masterpiece—golden cheese and herby sausage aromas everywhere. It's super super tempting.

And listen, some families like to throw in a sprinkle of nutmeg or extra herbs into their homemade sausage lasagna—which is great. It adds to its autumnal coziness. And honestly, among many fall lasagna recipes, this one's a standout. It's a moist, layered pasta bake that's just perfect for sharing with loved ones. It's the kind of meal that really fills you up and warms your soul, celebrating an Italian tradition with a seasonal flair that makes it a must-try every autumn.

Whether you are serving it at a family gathering or a cozy dinner with friends, this dish is sure to be a hit. I mean, the flavors and textures are hard to beat. For real.

INGREDIENTS

877

Calories per serving

For a 12x8 inch baking dish: Lasagne egg pasta 7.75 oz (220 g); Delica pumpkin 1.3 lbs (580 g) - (to clean); Mozzarella cheese 4.25 oz (120 g); Grana Padano PDO cheese 4.2 oz (120 g) - (to grate)

for the sauce: Sausage 13 oz (370 g); Peeled tomatoes 1.7 cups (400 g); White onions 1; Tomato paste 4 tbsp (60 g); White wine 0.8 glass (120 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Parsley to taste

for the béchamel: Whole milk 4 ¼ cups (1 l); Butter 7 tbsp (100 g); Type 00 flour 0.8 cup (100 g); Nutmeg to taste; Fine salt to taste

Preparation

How to prepare Pumpkin and sausage lasagna

To prepare pumpkin and sausage lasagna, start with the sauce: peel and finely slice the onion 1, in a pan pour a drizzle of oil and add the onion, and sauté for a few minutes on low heat 2. Meanwhile, cut the sausage into pieces about 1.5 inches long 3.

Add the sausage pieces 4 and brown them briefly. Then deglaze with white wine 5, and when the alcohol has evaporated, add the canned tomatoes 6

and the tomato paste 7. Stir everything well, salt, pepper, and cook on low heat for about twenty minutes with the lid on 8. Meanwhile, prepare the béchamel: in a small pot melt the butter over low heat, then turn off the heat and incorporate the flour, mixing with a whisk 9.

Then pour the hot milk 10, return to the heat, and thicken the sauce over medium heat, then salt and season with nutmeg. The béchamel should be quite fluid 11. Meanwhile, the sauce will be cooked, season with fresh chopped parsley 12

and set aside 13. Peel the pumpkin 14 and cut it into very thin slices 15, so that they cook in the lasagna without pre-cooking.

Now assemble the lasagna: in a 12x8 inch rectangular baking dish spread a layer of béchamel 16, place a layer of pasta 17, then the sauce 18,

the pumpkin, mozzarella cubes 19, and grated Grana Padano PDO cheese 20. Spread another layer of béchamel 21.

Make another layer with the pasta sheets, the béchamel 22, the pumpkin, and the sauce 34, continue until all the ingredients are used up.

Finish with a final layer of béchamel, pumpkin, sauce, mozzarella, and parmesan 25 26. Bake in a preheated static oven at 355°F for 40 minutes. Once cooked, remove the pumpkin and sausage lasagna from the oven and let it cool slightly before serving it at the table 27.

Storage

Lasagna can be stored in the refrigerator for a maximum of 2 days. Alternatively, if you have used all fresh ingredients, it can be frozen.

Tip

If you prefer, you can use Homemade pasta (sheets and shapes) following our fresh pasta recipe. In this case, the béchamel should be thicker, as fresh sheets absorb less liquid than dry pasta.

For the translation of some texts, artificial intelligence tools may have been used.