Lasagna with Winter Vegetables

Name: Lasagna with Winter Vegetables
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Lasagne egg pasta 5; Delica pumpkin (to clean) 2 ¼ cups; Broccoli (to clean) 3.3 cups; Swiss chard 8 ½ cups; Crescenza cheese 1 ½ cup; Porcini mushrooms dried 2.1 oz; Parmigiano Reggiano PDO cheese (to be grated) 3.5 oz; Garlic 3 cloves; Fresh chili pepper 1; Thyme to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Serving: 4 persone

PRESENTATION

What better way to make vegetables appetizing than diving them into a creamy lasagna? Try our winter vegetable lasagna recipe and taste the goodness! Broccoli and greens are enriched with dried porcini mushrooms and alternate with an aromatic pumpkin and crescenza cream that gives everything a velvety texture. Easy to prepare thanks to the use of ready-made pasta sheets, winter vegetable lasagna is perfect to serve as a first course for Sunday lunch, a tasty and genuine way to pamper your family!

Don't miss these other lasagna recipes for the coldest season:

INGREDIENTS
For a 21x18 cm baking dish: Lasagne egg pasta 5; Delica pumpkin 2 ¼ cups (500 g) - (to clean); Broccoli 3.3 cups (300 g) - (to clean); Swiss chard 8 ½ cups (300 g); Crescenza cheese 1 ½ cup (330 g); Porcini mushrooms 2.1 oz (60 g) - dried; Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - (to be grated); Garlic 3 cloves; Fresh chili pepper 1; Thyme to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Lasagna with Winter Vegetables

To prepare the winter vegetable lasagna, first soak the dried porcini mushrooms in warm water 1. Clean the pumpkin 2, peel it, and cut it into cubes 3.

Heat a splash of oil in a saucepan and let it infuse with a clove of garlic with its skin on 4, then add the pumpkin cubes 5, salt 6 and pepper.

Add the thyme 7 and sauté for a few minutes, then add a little water 8 and cook over medium heat for about 10 minutes. When the cubes are soft and well-cooked, turn off the heat, remove the garlic, and set aside 9.

Move on to the other vegetables: remove the stem from the broccoli 10 and separate the florets 11, then bring a pot of salted water to a boil 12.

Place the florets in the boiling water 13 and blanch them for 2-3 minutes 14, then drain them into ice water 15, saving the cooking water.

Do the same with the greens after washing them: blanch them for a minute in the same broccoli water 16, then drain them into ice water 17. In a pan, flavor a drizzle of oil with a clove of garlic with its skin on and a chili pepper cut into rings 18.

Add the greens 19 and broccoli 20, lightly salt, and sauté over high heat just long enough to dry them from excess liquid. Remove the garlic 21 and set aside; if the vegetables are very watery, you can let them drain in a colander.

Now squeeze the mushrooms well from the soaking water 22 and place them in a pan with hot oil and a clove of garlic 23. Salt and sauté them for a few minutes until they are nicely golden 24. Set aside.

Transfer the cooked pumpkin into a pitcher, add 5.8 oz of crescenza cheese 25 and blend with an immersion mixer 26 to obtain a smooth and homogeneous cream 27.

You are ready to assemble your lasagna: take a baking dish of about 8x7 inches and place an egg lasagna sheet on the base 28, then spread some pumpkin cream over the entire surface 29 and part of the mushrooms 30.

Add some greens and broccoli 31 and dollops of the remaining crescenza 32, then sprinkle with grated Parmigiano Reggiano 33.

Cover with another lasagna sheet 34 and repeat the layers in the same way until you reach a total of 5 35. Bake in a static oven at 450°F for 10 minutes, then remove from the oven and let rest for a few minutes. Your winter vegetable lasagna is ready to be served 36!