Halloween on the table: creamy pumpkin, delicate leeks, and velvety béchamel, wrapped in a crunchy almond crust. A dish that surprises and captivates with the first bite.
Place 300g of flour in a mound on the work surface. Crack the eggs into the center, add a pinch of salt, and a drizzle of extra virgin olive oil.
2
Roll out the pastry with a rolling pin to a thickness of about 1 mm and cut into rectangles the size of your baking tray.
3
Blanch the pasta sheets in salted water for 30–40 seconds, drain them carefully and place them on a clean tea towel.
Phase 2:
Dressing
1
To make the pumpkin cream, dice 800g of pumpkin and blanch for 3 minutes, until they begin to soften. Blend the pumpkin with an immersion blender until smooth and slightly thick. Set aside the cream for the lasagna filling.
2
For the pumpkin and leek filling, clean 500g of pumpkin and one leek, then dice them into evenly sized rounds. In a large pan, sauté the pumpkin and leek with a drizzle of oil and a knob of butter. Cook gently for about 10 minutes, seasoning with salt, pepper, and nutmeg, stirring frequently.
3
For the béchamel sauce, melt the butter in a small saucepan, add 70g of flour, and stir until a golden roux forms. Gradually pour in the hot milk, stirring constantly, and cook for about 6 minutes, until smooth and velvety. Finish with a pinch of salt and nutmeg.
Phase 3:
Plating
1
Grease the bottom of a baking dish and spread a thin layer of béchamel sauce. Arrange a layer of puff pastry on top, spread the pumpkin cream on top, and top with a few diced pumpkin and leek.
2
Cover with a drizzle of béchamel sauce and a sprinkling of parmesan.
3
Repeat the layers until you run out of ingredients, finishing with a layer of béchamel sauce.
4
Coarsely chop the almonds and distribute them over the last layer of béchamel sauce.
5
Bake in a Lhov oven at 180°C (static) or 170°C (fan assisted) for approximately 35 minutes, until the surface is golden and crispy.
6
Let the lasagna rest for at least 15 minutes outside the oven before cutting and serving, so as to preserve its consistency and flavors.
Discover more recipes
Asparagus risotto
Chives & Asparagus
First courses
Un risotto dal gusto primaverile, cremoso e ricco di sapore, capace di conquistare fin dal primo assaggio.
