Creamy Pumpkin Mushroom Lasagna 🍂

Name: Creamy Pumpkin Mushroom Lasagna 🍂
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: European, Italian, Mediterranean
Ingredients: 50g butter; 50g flour; 500ml milk; white pepper (to taste); salt (to taste); ground nutmeg (optional); 6 Lasagna sheets (precook if necessary); 500g Bechamel sauce; 330g Pumpkin; 200g Mushrooms (any); 75ml Vegetable Stock or Hot boiling water; 100g Mozzarella; 20g Parmesan; 1 Onion; 1 Garlic clove; 1 tbsp butter; Olive oil; Salt (to taste); Black pepper (to taste); Oregano (optional)

10 steps

Prep:15minCook:1h 5min

Friday is pasta day in my family. But tonight I've decided to cook creamy pumpkin mushroom lasagna with looots of cheese. Why not? 🧀 Baking dish size in the recipe 21x7 cm/8.3x2.7 inches 🧀 Lasagna sheets size 15x8.5 cm /5.9x3,1 inches 🧀 Use more or fewer lasagna sheets depending on the dish size and lasagna sheets you have. 🧀 Feel free to adjust the amount of cheese and type according to your preferences. 🧀 Precook the lasagna sheets if it is necessary. Follow the package instructions. P.S. ▪️This recipe is part of my "Pasta Series" on YouTube @mealyumium ▪️For video instructions, check out my YouTube Playlists #pasta series ▪️All pasta recipes in "PASTA 🍝 SERIES" community

Updated at: Thu, 17 Aug 2023 10:33:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories741 kcal (37%)

Total Fat45.7 g (65%)

Carbs61.1 g (24%)

Sugars16.3 g (18%)

Protein24.6 g (49%)

Sodium1179.2 mg (59%)

Fiber3.2 g (12%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Peel the pumpkin, and cut it into small cubes. Finely chop the onion, and peel the garlic clove. Slice the cleaned from earth mushrooms 2-3 mm. Grate cheese.

Cutting Board

Knife

Pumpkin330g

Mushrooms200g

mozzarella100g

parmesan20g

onion1

garlic clove1

Step 2

In a frying pan, pour olive oil, add butter and melt. Over low heat, fry the whole clove of garlic for about 1 minute to aromatize the oil.

Pan

CooktopHeat

Spatula

Mushrooms200g

garlic clove1

butter1 Tbsp

olive oil

Step 3

Saute chopped mushrooms in garlic oil until it is done, about 5 minutes. In the end, season with salt and pepper. Set aside.

CooktopHeat

Pan

Spatula

Mushrooms200g

garlic clove1

Step 4

Fry the onion until translucent in olive oil. Add chopped pumpkin to the onion, mix, and fry for 2-3 minutes.

CooktopHeat

Spatula

Pumpkin330g

onion1

olive oil

Step 5

Salt and pepper the fried pumpkin, and add spices (optional). Add boiling water or vegetable broth. Cover and simmer over low heat for 15 minutes.

CooktopHeat

Pan

Spatula

Lid

Pumpkin330g

Vegetable Stock75ml

onion1

salt

black pepper

oregano

Step 6

Prepare bechamel sauce. Heat milk without boiling it. In a separate heavy-bottomed saucepan, melt the butter over low heat. Stir in the flour with a whisk, and combine with the butter until smooth. Slowly pour the hot milk into the creamy flour mixture, stirring constantly with a whisk until smooth to avoid lumps. Remove from heat, salt, and pepper, nutmeg (optional).

Sauce Pan

Pot

Whisk

butter50g

flour50g

milk500ml

white pepper

salt

ground nutmeg

Step 7

Mix the earlier cooked pumpkin with the bechamel sauce.

Spatula

Pot

Bechamel sauce500g

Pumpkin330g

Step 8

Assemble lasagna. At the bottom of the baking dish, put the creamy pumpkin sauce, and spread it evenly. Lay out the lasagna sheets, then the sauce, mushrooms, grated cheese, and lasagna sheets. Repeat actions. Lay out the last layer of lasagna sheets, cover generously with sauce and cheese (mozzarella and parmesan), and sprinkle with oregano (optional).