Pumpkin and Sausage Lasagna, the Original Recipe

Here is the easy recipe for pumpkin and sausage lasagna!

200 g of AIA Paesana Luganega sausage

500 g of bechamel sauce

500 g of lasagna

1 kg of pumpkin

1 clove of garlic

1 sprig of rosemary

Extra virgin olive oil

Salt

100 g of grated Parmesan cheese

Description

Among the many lasagna recipes that you can bake for your guests, today we propose one that is perfect for the autumn season: pumpkin and sausage lasagna. This preparation is made from genuine seasonal ingredients that recall the typical autumn days spent around the table with friends, savoring warm and enveloping dishes. The pumpkin and sausage lasagna is not only easy to make, but it is also perfect to be served on the occasion of a lunch with relatives or an autumn dinner with friends.

Here is the complete recipe!

Luganega Paesana

Procedure

Peel the pumpkin and cut its flesh into pieces. In a non-stick pan, put a drizzle of EVO oil, the garlic, and the pumpkin cubes that you will season with a pinch of salt and cook for about a quarter of an hour. In the meantime, remove the casing from the sausage and crumble it, then put it in the pan with the pumpkin where you will cook it for 5 minutes.

In a pot with plenty of boiling salted water, cook the lasagna and after draining them, arrange them on a baking dish on the bottom of which you have laid the bechamel sauce (here's how to prepare it at home).

On the layer of bechamel sauce, lay a layer of lasagna and then a layer of pumpkin and sausage and alternate like this until all the ingredients are used up. Sprinkle with grated Parmesan cheese at the end and bake in a preheated oven at 200°C for about 30 minutes.

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