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Pumpkin Cream, Pancetta, and Mushroom Lasagna
Вкусная кухня | Лучшая кулинария | Самые лучшие рецепты | История блюд | Самая вкусная еда | Диетиче
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A hearty Italian autumn dish combining the sweetness of pumpkin, savory pancetta, earthy mushrooms, and gooey Scamorza cheese.
Ingredients
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COMPONENT to taste
- to taste
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Method
Make the béchamel: melt the butter, stir in the flour, then gradually pour in warm milk. Cook until thickened, season with salt and a pinch of nutmeg.
Dice the pumpkin, boil until tender, and blend into a puree. If it's too thick, add a splash of the cooking water.
Mix the pumpkin puree with a portion of the béchamel to create a velvety cream sauce.
In a baking dish, spread a little sauce, lay down lasagna sheets, then add mushrooms, pancetta, Scamorza, and cheese. Repeat for several layers.
Top the final layer with the remaining sauce, extra cheese, a crack of pepper, and a dab of butter.
Bake at 180°C (350°F) for 10 minutes covered with foil, then uncover and bake for another 10–15 minutes until golden and bubbling.
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