Name: PUMPKIN Béchamel AND SAUSAGE LASAGNA
Prep time: 120 min
Cook time: 20 min
Cuisine: Italian
Ingredients: 2 cups Kabocha pumpkin pulp from roasted pumpkin (see below); 4 tablespoons butter unsalted; 4 tablespoons all purpose (AP) flour; 2 cups whole milk; 1 pinch salt; 2/3 cup grated parmesan; 1/4 teaspoon pumpkin spice; 1/4 teaspoon nutmeg; 1/8 teaspoon cinnamon powder; 1 Kabocha squash (small); 2 bunches fresh sage; 2 bunches fresh rosemary; 2 bunches fresh thyme; salt and pepper (as needed); 2 tablespoons EVOO; 1 pound Italian sausage (of choice); 1 garlic clove (minced); 1 sprig fresh rosemary; 1/2 onion (sweet, minced); 1/2 cup wine; 4 tablespoons tomato paste; 4 ounces grated mozzarella cheese (low moisture); 1 tablespoon EVOO; 3 egg (large); 3 cups 00 flour; 1 pinch salt (as needed); water (as needed)

Earthy, rich, a bit rustic, and definitely no-nonsense : Pumpkin and Sausage lasagna.

A combination where the sweetness of the Pumpkin is balanced by the spicy and rich sausage, all encased in a paper thin lasagna pasta sheets.
Try it, and it will become soon your favorite holiday tradition.

DifficultyMedium
CostMedium
Preparation time2 Hours
Cooking time20 Minutes
Serving6
Cooking methodOven
CuisineItalian

Ingredients

Pumpkin Béchamel

2 cups Kabocha pumpkin pulp from roasted pumpkin (see below)

4 tablespoons butter unsalted

4 tablespoons all purpose (AP) flour

2 cups whole milk

1 pinch salt

²/₃ cup grated parmesan

¹/₄ teaspoon pumpkin spice

¹/₄ teaspoon nutmeg

¹/₈ teaspoon cinnamon powder

Roasted pumpkin

1 Kabocha squash (small)

2 bunches fresh sage

2 bunches fresh rosemary

2 bunches fresh thyme

salt and pepper (as needed)

2 tablespoons EVOO

Sauge sauce

1 pound Italian sausage (of choice)

1 garlic clove (minced)

1 sprig fresh rosemary

¹/₂ onion (sweet, minced)

¹/₂ cup wine

4 tablespoons tomato paste

4 ounces grated mozzarella cheese (low moisture)

1 tablespoon EVOO

Pasta sough

3 egg (large)

3 cups 00 flour

1 pinch salt (as needed)

water (as needed)

Tools

1 Baking Tray

Steps

Make the Pumpkin Béchamel

To roast the Pumpkin for the Lasagna:
Pre heat oven to 400°

Cut the pumpkin in half horizontally an remove the seeds.
Brush with oil the two halves and sprinkle salt in each cavity. Finally place the herbs inside each pumpkin cavity and place them face down on a lined baking sheet.
Bake for about 50 min or until tender. Let cool.
Once the Pumpkin has cooled down enough, using a spoon, scoop the pulp into the bowl of a food processor. Discard the skin and the herbs. Keep just the pulp.
Pulse until you get a smooth, silky, puree adding cheese and spices, tasting for salt. . Set aside.

To cook the sausage;
Place the oil, garlic, onion, and rosemary in a large skillet. When fragrant add the meat and press down the sides to break any lumps. Once the meat is no longer raw-color, add the wine and deglaze until is reduced by half. Now it’s time to add the tomato paste. Keep cooking until the tomato paste has darkened to a brick color. Keep cooking on low until all the water has evaporated another 15 min.
Set aside.

It is time to get the pasta ready. You can use some that is store bought. Cook according to package directions.
If you are making your own, roll it out very very thin. Number 7 on the ATLAS Marcato machine.

Make the Béchamel
Melt butter in a small casserole, then add the flour.
Once the flour has lost its white color, add the milk slowly while whisking vigorously until fully incorporated, mix in the spices, the pumpkin puree and the cheese.
Taste for salt. If the sauce needs more flavor you can add a teaspoon of apple cider vinegar.

BUILD THE LAYERS

Spread enough Pumpkin Béchamel to cover the bottom of a 9×9 baking sheet.
Sprinkle 1/3 of the meat
Layer as follows:
Pasta sheets
A few dollops of Béchamel and some mozzarella cheese
Pasta sheets
A few dollops of Béchamel and 1/3 of the meat
Pasta sheets
Mozzarella and Béchamel
Pasta Sheets
Remaining meat, some Béchamel
Pasta Sheets
Top with Béchamel and Mozzarella and dollop with tiny pieces of butter.