Preparation
INGREDIENTS FOR LASAGNA
- Egg Lasagna 200 g
- Extra Virgin Olive Oil Il Cavallino Toscano IGP 20 g
- Grated Grana Padano DOP 50 g
- Rosemary 1 sprig
FOR PUMPKIN VELVET
- Pumpkin 500 g
- Vegetable Broth 400g
- Leeks 1
- Extra Virgin Olive Oil Il Cavallino Toscano IGP 30 g
- Fine Salt to taste
- Black Pepper to taste
FOR BOLOGNESE SAUCE
- Sausage 460 g
- White Wine 100 ml
- Fennel Seeds a pinch
- Rosemary 1 sprig
- Vegetable Broth 50 ml
- Fine Salt to taste
- Extra Virgin Olive Oil Il Cavallino Toscano IGP 20 g
FOR BECHAMEL SAUCE
- Milk (warm) 500 ml
- All-Purpose Flour 50 g
- Butter 50 g
- Nutmeg to taste
- Fine Salt to taste
FOR MUSHROOMS
- Porcini Mushrooms 500 g
- Garlic 1 clove
- Vegetable Broth 50 ml
- Extra Virgin Olive Oil Il Cavallino Toscano IGP 30 g
- Fine Salt to taste Black
- Pepper to taste
To prepare the autumn lasagna, start with the pumpkin: cut it into wedges, remove the skin and seeds, dice the flesh, and thinly slice the leek.
In a saucepan, heat a drizzle of olive oil and sauté the leek over high heat for a couple of minutes. Then add the diced pumpkin (setting aside 50 g for the Bolognese sauce), rosemary, and continue cooking over medium heat, gradually adding vegetable broth as it is absorbed by the pumpkin. Cook for about 20 minutes or until the pumpkin is tender.
Meanwhile, prepare the Bolognese sauce: remove the casing from the sausage, crumble it into a large pan, add fennel seeds, and brown it with a drizzle of oil. Deglaze with white wine and let it evaporate. Add the 50 g of pumpkin set aside, flavor with rosemary, and continue cooking for 15-20 minutes, adding vegetable broth to prevent the mixture from drying out. Once cooked, set aside the Bolognese sauce.
By this time, the pumpkin should be ready. Blend it with an immersion blender to obtain a cream.
Clean the mushrooms: remove any dirt with a brush, quickly rinse if necessary, and dry well with a cloth. Slice the mushrooms lengthwise, place them in a pan with a drizzle of oil and a clove of garlic, sauté for 5 minutes, and deglaze with vegetable broth. Once cooked, set aside.
Prepare the bechamel sauce: heat the milk in a saucepan with nutmeg, melt the butter over low heat, then turn off the heat and add the sifted flour gradually, whisking to avoid lumps. Put it back on gentle heat and stir until it becomes golden to obtain the roux. Add the roux to the milk, whisking vigorously. Cook for 5-6 minutes over low heat until the sauce thickens.
Everything is ready to assemble the lasagna: take a rectangular baking dish (20x30 cm), spread a layer of bechamel on the bottom, then a layer of pumpkin cream, and place the first layer of lasagna sheets. Cover with the first layer of Bolognese sauce and then place the mushrooms on top. Start a second layer with the sheets and the same order: bechamel, pumpkin cream, Bolognese sauce, and mushrooms, continue until you run out of ingredients. Finish with a layer of Bolognese sauce and mushrooms, sprinkle the surface with grated Grana Padano and flavor with a few sprigs of rosemary. Bake the lasagna in a preheated static oven at 180°C for 15 minutes plus 5 minutes on grill mode.
Once cooked, remove the autumn lasagna from the oven and let it cool slightly before serving.
