Everything you’ll need to make this Pumpkin Lasagna Recipe
- 2 carrots
- 2 sweet potatoes
- 2 garlic cloves
- 3 leeks
- 1.5 kg pumpkin, cleaned
- 2-3 tbsp olive oil
- 1 sprig fresh thyme
- Salt, pepper
- 3 slices bacon, finely chopped
- 16 lasagna sheets
- 150 g aged spicy graviera cheese
For the Cream
- 1.5 liters whole milk, warm
- 125 g butter
- 125 g flour
- A pinch of nutmeg
- Salt, pepper
- 2 egg yolks
- 200 g cream cheese
- 2 tbsp chives, finely chopped
- 100 g Parmesan cheese, grated
Instructions
Roasted Vegetables
- Slice the leeks in half lengthwise, then cut into 4 cm pieces.
- Cut the carrots, sweet potatoes, and pumpkin into thin slices. Place all the vegetables in a large baking tray.
- Add the garlic (sliced), drizzle with olive oil, season with salt, pepper, and fresh thyme. Mix well to coat evenly.
- Roast the vegetables in a preheated convection oven at 180°C , on the middle rack, for 40 minutes, until softened and caramelized.
- Stir the roasted vegetables gently with the pan juices using a spoon.
- Sauté the bacon in a non-stick pan without any added fat until evenly golden. Drain on paper towels.
Cream
- Melt the butter in a small pot over medium heat.
- Add the flour and stir with a whisk for 1-2 minutes until cooked. Remove from heat.
- Add a small amount of warm milk, whisking to fully dissolve the flour. Gradually add the rest of the milk, whisking constantly.
- Return the pot to the heat and cook the cream over low heat, stirring regularly, until slightly thickened.
- Season with salt, pepper, and freshly grated nutmeg.
- Remove from heat and let the cream sit for 5 minutes.
- Stir in the cream cheese, egg yolks, ¾ of the Parmesan, and mix quickly until smooth.
Assembly
- In a greased baking dish, spread a ladleful of cream evenly and layer with 4 lasagna sheets.
- Add a layer of roasted vegetables, sprinkle with some graviera cheese, and a bit of bacon.
- Repeat the layers of lasagna sheets, vegetables, cream, and graviera cheese three times, finishing with a thick layer of cream on top. Sprinkle with the remaining Parmesan.
- Cover the dish with parchment paper and aluminum foil. Bake in a preheated oven at 180°C on the middle rack for 35 minutes.
- Uncover the dish and bake for an additional 10 minutes, until the surface is golden brown.
- Let the lasagna rest for 15 minutes before serving.
Enjoy!
Source: Argiro Barbarigou