Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 6 | 40 minuti |
Ingredients
| 1100 g | pumpkin |
| 250 g | lasagna sheets |
| 100 g | parmesan |
| 60 g | nuts |
| 500 g | Sterilgarda béchamel sauce |
| 250 g | gorgonzola |
| 1 | sprig of rosemary |
| q.b. | salt |
| q.b. | pepper |
Prepare this recipe with:
Preparation
- Cut the pumpkin into cubes, season with salt, pepper and rosemary and cook in the oven at 180°C for about 15 minutes.
- Blend half of the cooked pumpkin with a few spoonfuls of Sterilgarda béchamel sauce to obtain a velvety cream.
- Spread Sterilgarda béchamel sauce over the bottom of the pan, arrange the lasagna sheets on top, and fill them with Sterilgarda béchamel sauce, pumpkin cream, pumpkin cubes, chopped gorgonzola, parmesan, and walnuts.
- Repeat the layers until all the ingredients are used up. Finish with Sterilgarda béchamel, pumpkin, gorgonzola, and a generous sprinkling of parmesan.
- Bake in a static oven at 180°C for 40 minutes, covering with aluminum foil for the first 20. Uncover and leave to gratinate until golden.
Melt the butter in a baking dish at 350 W and add the sliced porcini or champignon mushrooms and a chopped onion. Microwave for 8 minutes at 750W, ...
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