Vegetable Lasagna with Pumpkin and Escarol – a detailed recipe cooking. 
AT ремя: 1 час. 50 minutes Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 head of escalola salad, coarsely chopped
- 1 head of garlic, separate the cloves from each other, but not to clean
- 6 tbsp. l (90 gr.) Butter
- 10 – 12 sage leaves, crushed
- 45 0 gr pumpkin peeled and sliced
- 1.5 tbsp. chicken broth
- 3 tbsp. l wheat flour
- 3 tbsp. milk
- Grated nutmeg
- 850 gr. pumpkin puree
- 3 eggs
- 2 tbsp. ricotta
- 2 tbsp. grated Parmigiano
- 1 box of lasagna sheets
- 350 gr Italian cheese Fontina or Gouda, grated
Recipes with similar ingredients: pumpkin, pumpkin puree, pasta lasagna, ricotta cheese, parmesan cheese, fontina cheese, gouda cheese, eggs, milk, nutmeg, garlic, sage
Recipe preparation:
- Preheat the oven to 190 ° C.
- Bring some water to a boil in a large saucepan, and add salt. Prepare escarol for 5 minutes, then drain.
- In a saucepan, pour garlic cloves with water and simmer for 20 minutes. Drain and cool. Peel the garlic and mash in a puree with using a fork.
- Melt 3 tbsp. l (45 gr.) Butter in a medium saucepan over medium heat. Add sage and mix. Add the pumpkin mix and season with salt and pepper. Pour in the chicken stock and cook, stirring occasionally, for 15 minutes. All liquid should be absorbed, and the pumpkin should be slightly fried and soft. Remove from heat.
- In another pan, melt the remaining 3 tbsp over medium heat. l (45 gr.) Butter. Add flour and sauté for 1 min Add milk and mashed garlic, season with salt, pepper and a little nutmeg. Cook until the sauce is lightly thickens.
- In a small bowl, mix pumpkin puree, 2 eggs; salt it. Вin another bowl, whisk together the ricotta, half Parmigiano Reggiano and the remaining egg.
- Preheat the oven to 180 ° C. Soak lasagna sheets in water in within 5 minutes
- Pour about half of the garlic sauce into the bottom of the pan. baking size 23 by 28 cm. Add a layer of lasagna sheets and then half the mixture with pumpkin. Make another layer of lasagna sheets and spread ricotta throughout the mixture, followed by pumpkin and escarol. Lay out half the cheese, another layer of lasagna sheets remaining pumpkin and another layer of lasagna sheets. End up with the rest garlic sauce and sprinkle with the remaining parmesan and fontina.
- Bake vegetable lasagna with pumpkin, covered with foil, approx. 45min Raise the oven temperature to 200 ° C and continue cooking, open, another 15 minutes Leave on for 15 minutes, then cut and Serve. Pumpkin Lasagna Recipe. You Can Wrap Lasagna In foil and freeze until next time. Warm up for lunch in open the oven with foil for 45 min-1 h, open and bake another 10-15 minutes.
