Pumpkin Christmas Lasagna

By GialloZafferano · 90 min

Ingredients

Instructions

1. Quarter the Delica squash and remove the seeds. Season with salt, black pepper, a generous drizzle of olive oil and plenty of thyme, sage and rosemary. Wrap in foil and roast at 360°F (180°C) for 1 hour.
2. Remove the casings from the sausages and cook the meat in a hot pan for 10–12 minutes until well browned.
3. Finely slice the leeks and add them to the pan. Deglaze with the white wine, add fresh thyme and cook 10–12 minutes until flavorful and slightly reduced.
4. Melt the butter in a saucepan, whisk in the flour and cook 3–4 minutes until golden.
5. Add all the cold milk at once and stir constantly. Simmer 7–8 minutes until thickened. Season with salt, black pepper and nutmeg.
6. Once the squash is cooked, scoop out ¾ cup (200g) and stir it into the béchamel to flavor it and give it an orange colour.
7. In a baking dish, layer pumpkin béchamel, sausage and leek ragù, then lasagna sheets. Repeat for 5–6 layers in total.
8. Scatter blue cheese chunks and a generous amount of Parmesan over each layer.
9. Finish with only béchamel and cheeses on top. Bake until bubbly and golden on top, and serve hot.

Summarized from GialloZafferano's video. Watch it for the details.

More recipes with

CheeseMilkParmesan cheeseSausageLeekLasagnaBlue cheese