Pumpkin and Rosemary Lasagna Recipe
A delicious and surprising Italian autumn dish—authentic flavor made with simple ingredients.
Ingredients for 2–3 people:
- 12 lasagna sheets*
- Riserva del Mare fine salt*
- Extra-virgin olive oil*
- 500 ml milk
- 45 g butter
- 35 g flour
- 150 ml liquid cream
- 150 ml hot water
- 2 sprigs fresh rosemary
- Nutmeg
- Black pepper
* Products available at MO Tra Mozzarelle & Olive
- Remove the pumpkin seeds and skin, then cut the flesh into cubes.
- Add a drizzle of extra-virgin olive oil to a pan and add the cubed pumpkin. Cover the pan and cook over low heat, seasoning with Riserva del Mare fine salt and nutmeg. Cook for about 15 minutes (cooking time depends on the size of the cubes), adding the water halfway through.
- Meanwhile, warm the milk with the rosemary leaves and let it infuse for about 10 minutes.
- Melt the butter in a pan. Once melted, add the flour and stir constantly while cooking; the mixture should lighten slightly in color.
- Remove the rosemary leaves from the milk and add the butter-flour mixture. Heat briefly, ensuring the resulting béchamel sauce remains relatively thin. Season with salt, pepper, and nutmeg.
- Puree the cooked pumpkin in a blender.
- Whip the heavy cream until stiff peaks form, then season with salt and pepper.
- In an oven-safe dish (approx. 23x17 cm), layer the ingredients as follows: a layer of béchamel, a layer of lasagna sheets, a layer of pumpkin, a layer of béchamel, a layer of lasagna sheets, a layer of pumpkin, half the whipped cream, a layer of lasagna sheets, a layer of pumpkin, a layer of béchamel, a layer of lasagna sheets, and finally the remaining béchamel and whipped cream.
- Bake for 35 minutes in a conventional oven preheated to 220°C. Serve immediately.
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