Wow lasagna with pumpkin, speck, blue cheese and nuts (that’s all folks!)

When we say: long live to the abundance!

    Come on, let’s make them for Christmas lunch: they are delicious and irresistible. Creamy and tasty, they’ll conquer you all  with the crunch of roasted speck!

 

 

SERVES 4 PEOPLE
READY IN 40′

 

INGREDIENTI:

2 oz butter

2 oz all- purpose flour

2 cups cold milk

Salt and nutmeg to taste

2-3 tablespoons baked pumpkin purée

 

15 speck slices

 

1 confezione di sfogliavelo Rana

Acqua molto calda q.b.

 

1 fettina di gorgonzola dolce

3 cucchiai di noci

 

 

 

 

STEP 1: MAKE THE BECHAMEL SAUCE

In a non-stick saucepan, melt the butter. Remove from heat and add the flour,

stirring with a whisk until you’ll get a golden cream.

Put the pan on the fire and add the milk, beating with a whisk to avoid lumps. Add salt and nutmeg to taste.

Carry on cooking over low heat for 10 minutes. If it gets too firm you can add a little milk!

Now add baked pumpkin purée

and mix.

 

 

STEP 2: BROWN THE SPECK

Slice speck

and brown it in a non-stick pan for ab. 3-4 minutes.

 

 

STEP 3: MAKE PASTA SOFT

Place the fresh egg pasta sheets in a bowl with hot water for 10 seconds, than drain them and place them on a kitchen rag.

 

 

STEP 4: PLACE INGREDIENTS IN THE BAKING TIN

Spread two tablespoons of bechamel sauce into the baking tin,

then cover with a pasta sheet,

and cover with a ladle of pumpkin bechamel, bluecheese, speck and nuts.

Cover with another pasta sheet

and continue adding the filling til the top of the lasagna layers where I suggest you to add a little pumpkin purée too.

 

 

STEP 5: COOK

Cook in preheated oven at 200°C for about 18-20 minutes.

 

#getBready & enjoy your meal

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Post Author: Aurora

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