Lasagne - Pumpkin and sausage

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the pumpkin and remove the seeds. Ease down the slices on a piece of parchment paper and put them into the oven. Bake the pumpkin for about 20 minutes or at least until it is really soft.

Step 2

While the pumpkin is getting ready, prepare the besciamella sauce. Melt the butter in a small pot, poor the flour, salt and nutmeg in it. Use a wooden spoon to stir and mix all the ingredients, until all the liquids are absorbed.

Step 3

Poor the milk into the pot and stir. Decrease the heat and keep stiring until the besciamella sauce is dense.

Step 4

When the pumpkin is ready, remove it from the oven and remove the skin with a knife. Put the pumpkin into the besciamella sauce and mix it with an immersion blender until you have a cream.

Step 5

Peel the sausage and crumble it.

Step 6

Take a pan, put it on the stove and heat it up. When is hot, ease down the sausage and roast it until is almost crispy.

Step 7

Cut the scamorza in thin slices.

Step 8

Take a baking tray, poor a couple of spoon of besciamella sauce on the bottom and spread it. Ease down the lasagna sheet and add some besciamella sauce on top of it. Spread the besciamella sauce, add some crumbled sausage and scamorza slices. Cover with another lasagna sheet. Continue until you finished all the ingredients. On top of the last sheet spread some grated parmesan too.

Step 9

Cover the baking tray with aluminium foil and bake for 20 minutes. Remove the aluminium foil and grill the lasagna for another 5 minutes before to serve.