Again we return to the load with pumpkin recipes! Autumn is the best time to use pumpkin and perform all kinds of recipes, whether sweet or salty, and there are many vitamins and properties that we can take advantage of the pumpkins. On this occasion, we are going to prepare a pumpkin lasagna recipe. Although he has many steps to follow, the preparation is simple and will be worth it when you can enjoy the final result. You will surprise your guests with a unique recipe and with all the flavor and essence of this era. Discover how to do easy pumpkin and eat pumpkin!
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to do pumpkin lasagna: |
| 300 grams of pumpkin 1 piece of sweet onion 2 cloves of garlic 1 leek Semi -cited milk glas |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to do pumpkin lasagna:
1. There are different ways of cooking the pumpkin, here we will show you one that is spectacular and is excellent and at its point, although if you do not opt ​​for this option, you can cook the pumpkin conventionally, in a pan with a glass of water some some water some 20 minutes or until Soldndezca. You can buy the pumpkin already cut and without seeds in a bag, or prepare 300 g of pumpkin. In any case, once cut, leave it in a bag and get it with a fork several times. Take the microwave for 10 minutes and you will see that it is perfect.
2. Let it rest in the microwave while continuing with the steps, so you will avoid burns. Pela, clean and pile the onion, garlic and leek; The latter only half, undo the greenest stem.
3. In a deep and spacious container, it moisturizes the paste sheets for the pumpkin lasagna, full of very hot water and sees the sheets of the sheets one by preventing them from sticking to each other.
4. While the sheets are hydrated, sauté the onion 4 minutes together with the leek and garlic, add ground pepper and nutmeg, remove.
5. You can already get the pumpkin from the microwave. Open the bag and crush with a fork, it will be very simple. Add the pumpkin puree to the pan with the sauce, and add two well -filled tablespoons of ricotta. Mix until the ingredients are totally integrated and form a paste. Remove from heat and reserve.
6. Prepare a Bechamel sauce for lasagna with light and in turn creamy texture. To do this, take the flour with a jet of oil and, little by little, pour the warm milk to little porky while you remove to prevent lumps from forming. Once you have the consistency of the Bechamel, give it a salt point, and add the chopped fresh basil and a little oregano. Remove and remove from heat. If you want to make a vegan bechamel, you can use soy milk.
Trick: Prepare the oven and preheat at 200 ºC up and down.
7. Take out the plates from the container and let the water drain on a large strainer. Then, use an oiled tray or source so that the sheets do not stay attached, and see the lasagna. Put two sheets with a small separation with each other, deposit two tablespoons of pumpkin mixture, and pour the bechamel with a spoonful of Parmesan. Cover with a sheet and fill in the same way until you finish your vegetarian pumpkin lasagna.
Trick: If you want to make a vegan pumpkin lasagna, you can omit the cheese or use a vegan cheese.
8. In the fourth and last sheet you will only put the Bechamel and Parmesan cheese more generously. Sprinkle above the side of the vera or smoked paprika to give it a very special touch that will accentuate its flavor and smell. Introduce in the oven at 180 ºC at medium height only with the resistance above, leave 20 minutes.
9. When you take the pumpkin and cheese lasagna at the table, sprinkle grated cheese to decorate. To accompany, you can prepare a salad of endive, tomato and anchovies. Bon Appetite!
