Pumpkin and Speck Lasagne: best Seasonal Favorite…
Pumpkin and Speck Lasagne is a delicious baked pasta dish with creamy pumpkin, speck and stringy cheese (mozzarella, scamorza or provolone). Just a few simple ingredients to serve a delicious pasta dish that is also perfect for special occasions.
Ingredients :
For the butternut squash cream:
- 2 kg (4.4 lbs) butternut squash (whole, not yet cleaned)
- 1 clove of garlic
- Fresh rosemary, to taste
- 1 pinch of salt
- 1 pinch of black pepper
- 150 ml (2/3 cup) hot broth (or hot water with a stock cube)
For the layers:
- 250 g (8.8 oz) egg lasagna sheets (fresh or dried, ready to cook)
- 500 ml (2 cups) béchamel sauce
- 150 g (5.3 oz) mild provolone cheese (or scamorza or low-moisture mozzarella)
- 80 g (2.8 oz) grated Parmesan cheese
- 100 g (3.5 oz) speck (sliced or chopped)
How to prepare Pumpkin and Speck Lasagne:
- Cut the butternut squash into slices, then peel it and cut the flesh into small cubes.
- Heat a drizzle of oil in a large pan and sauté the garlic clove.
- Add the squash, salt, pepper, and rosemary. Stir and cook for a moment.
- Add hot broth, cover, and cook for about 20 minutes on low heat until soft.
- Mash the squash with a fork until almost creamy.
- In a rectangular baking dish for six portions, spread squash cream on the base and cover with fresh lasagna sheets.
- Add more squash cream (thin with water if too dry).
- Layer béchamel sauce, speck, grated cheese, and cubed cheese.
- Cover with more lasagna sheets.
- Repeat layers until all ingredients are used. Don’t add speck to the top layer.
- Preheat oven to 375°F (190°C) fan/convection.
- Bake for about 25 minutes until golden and bubbly.
Bon Appétit!