About the Recipe
Pumpkin, mushroom, and pumpkin seed lasagna is a rich and sophisticated dish that combines autumn flavors and intricate preparation into a harmonious blend of layers and textures. This dish features homemade egg pasta layered with creamy pumpkin puree, rich cheese fondue, and a crunchy topping of caramelized pumpkin seeds and grilled porcini mushrooms.
Egg Pasta: The lasagna pasta is made from flour and eggs, rolled thin, and briefly blanched to achieve the perfect texture that holds the layers together and blends seamlessly with the other ingredients.
Pumpkin Cream: The pumpkin cream is made from cooked and blended pumpkin, flavored with onion, rosemary, and bay leaf. It has a smooth, velvety texture with a sweet and delicate flavor that contrasts beautifully with the other elements of the dish.
Cheese Fondue: The cheese fondue is made from double cream and grated Parmesan cheese, creating a rich, creamy sauce that melds perfectly with the pumpkin cream and other ingredients.
Porcini Mushrooms: The porcini mushrooms are grilled until golden and crispy. They add an earthy flavor and texture that contrasts nicely with the softness of the pumpkin cream and fondue.
Caramelized Pumpkin Seeds: Pumpkin seeds are caramelized with sugar and water until crunchy and slightly sweet. They add a crunchy texture and a touch of sweetness to the dish, enhancing its complexity and taste.
The lasagna is assembled by layering sheets of pasta with pumpkin cream, cheese fondue, mushrooms, and caramelized pumpkin seeds. Each layer contributes its own texture and flavor, creating a dish that is both complex and harmonious. Once assembled, the lasagna is baked until the top is golden and crispy, while the interior remains soft and flavorful.
Served hot, the pumpkin, mushroom, and pumpkin seed lasagna is a comforting and satisfying dish, ideal for a special lunch or dinner. The combination of fresh ingredients and meticulous preparation makes it a gourmet option that celebrates autumn flavors and offers a delightful variation on classic lasagna.
Ingredients
Lasagna Dough
300 gr Flour “00”
3 eggs
Vegetable stock
100 gr Carrot
100 gr Celery
100 gr Onion
1 l Water
Pumpkin cream
100 gr Onion
400 gr Pumpkin
600 ml Vegetable Stock
Rosemary, Bay leaf
Cheese fondue
500 ml Double cream
500 gr Parmesan cheese
Sage, Basil, Lemon zest
Grilled mushrooms
300 gr Porcini mushrooms
Caramelized pumpkin seeds
200 gr Pumpkin seeds
50 gr Sugar
5 ml Water
Preparation
Lasagna dough
Step 1
Make a well in the center of the flour and add the eggs, previously beaten with salt. Slowly incorporate the eggs into the flour to avoid forming lumps, knead for 15-20 minutes until you obtain a smooth and homogeneous dough. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Step 2
Using the same flour with which the dough was made, roll out the pasta to a thickness of 2-3 mm. Then cut the pasta into rectangular pieces, the same size as the baking dish in which the lasagna will be made.
Step 3
Blanch the pasta rectangles in boiling salted water for 1 minute, then immediately cool them in ice water for 10 seconds, and finally dry them well with a kitchen towel.
Vegetable stock
Step 1
Roughly chop the carrots and celery. Cut the onion in half, then roast it well with a bit of vegetable oil in a pan and add it along with the carrots and celery to a pot with water.
Step 2
Bring to a boil and then reduce the heat to low, cooking the broth for 30 minutes.
Step 3
Strain the broth, add salt and keep it warm.
Pumpkin cream
Step 1
Finely chop the onion and roughly chop the pumpkin.
Step 2
Sauté the onion with extra virgin olive oil, then add the pumpkin and cook for 5-10 minutes over high heat.
Step 3
Add the vegetable broth and cook for 20 minutes.
Step 4
Add bay leaf and rosemary, and let it steep for 15 minutes.
Step 5
Remove the herbs and blend the pumpkin until you get a smooth and homogeneous cream.
Cheese fondue
Step 1
Grate the Parmesan cheese and set it aside.
Step 2
Bring the double cream to a boil with the herbs, then strain it into the Parmesan cheese and blend everything together.
Grilled mushrooms
Step 1
Slice the mushrooms into 1-2 cm thick pieces and grill over high heat. Salt them only after cooking.
Caramelized pumpkin seeds
Step 1
Dissolve the sugar in the water until it forms caramel.
Step 2
Add the pumpkin seeds and cook for 3-5 minutes.
FINAL STEP
Assemble the lasagna by alternating layers of egg pasta with pumpkin cream, cheese fondue, mushrooms, and pumpkin seeds until the dish is filled.
Bake the lasagna in a preheated oven at 200°C for 45 minutes.