Pumpkin Lasagna with Gorgonzola Sauce

Name: Pumpkin Lasagna with Gorgonzola Sauce - Teodosia D.
Ingredients: 400g pumpkin puree; 1/2 pack of fresh lasagna sheets; 150g gorgonzola; 500ml milk; 100ml white wine; 4 tablespoons flour; salt; 4 tablespoons parmesan/cheese; 2 sprigs of fresh rosemary; 1 sprig of fresh thyme; a little butter

Pasta/Pizza - Pumpkin Lasagna with Gorgonzola Sauce by Teodosia D. - Recipia

The pumpkin is a versatile and delicious vegetable, perfect for being transformed into a savory puree, which will become the base of an innovative lasagna. We start by preparing the pumpkin: it is cut into uniform-sized cubes for even cooking. After cutting, the pumpkin is washed well under a stream of cold water and placed in a large pot. Water is added to cover the pumpkin completely, so it cooks evenly. Then, 100 ml of white wine is poured in, which will add a subtle and refined flavor, and salt is sprinkled to taste. The flavors blend perfectly with the addition of a few fresh sprigs of rosemary and thyme, which will provide a tempting aroma to the dish. It is left on medium heat until the water completely evaporates and the pumpkin becomes soft. After the water has evaporated, the sprigs of rosemary and thyme are carefully removed, and the pumpkin is transferred to the blender cup. It is blended until a fine and creamy puree is obtained, which will be the delicious base for our lasagna. The resulting puree is placed in a bowl and set aside to cool slightly. Next, we prepare the gorgonzola sauce. In a small saucepan, a piece of butter is added and let melt over medium heat. Once the butter has completely melted, the tablespoons of flour are added, stirring constantly to avoid lumps. The flour is allowed to cook lightly while the aroma develops. After a few minutes, it is deglazed with milk, stirring continuously until the sauce begins to boil and thickens. Then, the saucepan is removed from the heat, and the gorgonzola is gradually added, mixing well to completely melt into the sauce. Now we are ready to assemble the lasagna. In a baking dish, the lasagna sheets are arranged, placing enough to cover the bottom. 3 tablespoons of pumpkin puree are added, followed by 3 tablespoons of gorgonzola sauce. This process is repeated, alternating layers of lasagna sheets with pumpkin puree and gorgonzola sauce until all ingredients are used. The last layer should be made up of gorgonzola sauce, and generously grated parmesan is sprinkled on top. To achieve a perfect crust, a few small pieces of butter are added on the parmesan layer. The dish is placed in the preheated oven, letting the lasagna bake until it becomes golden and appetizing. Once baked, the lasagna is allowed to cool slightly before being portioned. This combination of pumpkin and gorgonzola will provide a refined dish, perfect for impressing guests. Enjoy your meal!