In the kitchen with an autumn first course: pumpkin and mushroom lasagna

Pumpkin and mushroom lasagna is a baked first course perfect for family dinners. They are too good, even in the version without bechamel.

How can you not love lasagna? They lend themselves to a thousand variations, can be prepared in advance and, as if that weren't enough, they are delicious. Take for example the pumpkin and mushroom lasagna: tell us if you have ever found a better combination than the one between these two ingredients. We love it and the fact that it is often present in our recipes is proof of this.

The idea of ​​using it this time to prepare a first course in the oven arises as always from the need to have something ready to be baked on Sunday, when everyone is already with their legs under the table. Since it is autumn we have made 1 + 1 and used two symbolic ingredients of this season. We don't even want to talk about the result: they were very good!

How to prepare the pumpkin and mushroom lasagna recipe

1. First prepare the bechamel . In a saucepan, melt the butter with the flour and cook the roux until it has taken on a hazelnut color.
2. Then pour in the milk, stirring with a whisk, and cook until the sauce has thickened. Finally, season with nutmeg and season with salt.
3. Then clean the pumpkin , cut it into pieces of one centimeter and put it in a pan with 3 tablespoons of oil, a sprig of rosemary and a clove of garlic. Season with salt and pepper and cook until tender, adding a few tablespoons of water to facilitate cooking if necessary.
4. In a separate pan, heat another 2 tablespoons of oil with the garlic clove and cook the mushrooms until tender. You can use whatever variety you prefer, just make sure all the cooking liquid is well evaporated when you go to use them. Once ready, season with salt and season with chopped parsley.
5. Then blend the pumpkin with the béchamel.
6. Now that all the components of the dish are ready you can assemble the lasagna. Spread a layer of béchamel on the bottom of an ovenproof dish, cover with the pasta for lasagna and begin to alternate the states: béchamel, mushrooms and parmesan until all the ingredients are used up. You can also add slices of smoked cheese between one layer and the other.
7. Bake the lasagna at 180 ° C for 40 minutes and let it cool before taking it out of the oven.

As you can see it is an easy recipe perfect for autumn. If you like the combination, try it also in the risotto .

For a lighter first course, try the pumpkin and mushroom lasagna without bechamel. Preparing them is really simple and to obtain the classic creamy consistency proceed as follows: cook 1 kg of pumpkin in milk (about 1 l) keeping the heat low. Once tender, transfer it, draining it from the milk, into the blender jug ​​and start blending adding the milk a little at a time. Once you have a creamy consistency scented with pepper and nutmeg, season with salt and use it as the common bechamel.

storage

Lasagna to be cooked can be kept in the refrigerator for one day . Once cooked, on the other hand, they are kept cool, well covered, for a couple of days or they can be frozen already in portions.

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