Pumpkin and Speck Lasagne: best Seasonal Favorite

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:

1. Cut the butternut squash into slices, then peel it and cut the flesh into small cubes.
2. Heat a drizzle of oil in a large pan and sauté the garlic clove.
3. Add the squash, salt, pepper, and rosemary. Stir and cook for a moment.
4. Add hot broth, cover, and cook for about 20 minutes on low heat until soft.
5. Mash the squash with a fork until almost creamy.
6. In a rectangular baking dish for six portions, spread squash cream on the base and cover with fresh lasagna sheets.
7. Add more squash cream (thin with water if too dry).
8. Layer béchamel sauce, speck, grated cheese, and cubed cheese.
9. Cover with more lasagna sheets.
10. Repeat layers until all ingredients are used. Don’t add speck to the top layer.
11. Preheat oven to 375°F (190°C) fan/convection.
12. Bake for about 25 minutes until golden and bubbly.

Bon Appétit!