Monday, July 22 2024

Discover the epitome of culinary sophistication with our luxurious Pumpkin and Gorgonzola Lasagna.

This Italian-inspired masterpiece harmoniously blends the soft, velvety richness of pumpkin with the robust, tangy appeal of gorgonzola cheese.

Made with layers of béchamel sauce, tender lasagna noodles and a flavorful herbed tomato sauce, this recipe takes traditional lasagna to new levels of gastronomic delight.

Perfect for special occasions or an elegant family dinner, this dish serves 8 people and is bound to impress any dinner table.







For the tomato and herb sauce:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 can of crushed tomatoes (28 ounces)
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

For the béchamel sauce:

  • 4 tablespoons unsalted butter
  • 1/4 cup whole-wheat flour
  • 4 cups whole milk
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste

For the lasagna:

  • 12 lasagna noodles, cooked according to package instructions
  • 1 medium pumpkin, peeled, seeded and cut into thin rounds
  • 8 ounces Gorgonzola cheese, crumbled
  • 1 cup grated Parmigiano Reggiano cheese
  • Fresh basil leaves for garnish (optional)




Step 1: Prepare the tomato herb sauce.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for another 1 to 2 minutes until fragrant.

Add the crushed tomatoes, dried basil, dried oregano, salt and black pepper. Simmer for 15-20 minutes, stirring occasionally. Set aside.

Step 2: Prepare the béchamel sauce.

In a separate saucepan, melt the butter over medium heat.

Add the whole wheat flour and cook for 2-3 minutes, stirring constantly, until the mixture turns lightly golden.

Gradually add the milk and continue cooking and whisking until the sauce thickens, about 10 minutes.

Season the béchamel with nutmeg, salt, and black pepper. Set aside.

Step 3: Prepare the pumpkin.

In a large skillet, heat some olive oil over medium heat.

Add the thinly sliced pumpkin and sauté for 2-3 minutes per side or until tender and slightly caramelized. Set aside.

Step 4: Assemble the lasagna

Preheat the oven to 370 F.

In a large baking dish, spread a thin layer of herb tomato sauce on the bottom.

Arrange 4 lasagna noodles on top of the sauce.

Spread a third of the sautéed pumpkin, a third of the crumbled gorgonzola and a third of the béchamel sauce.

Repeat the layering process twice, ending with a final layer of lasagna noodles, tomato sauce, bechamel sauce and a generous sprinkling of grated Parmigiano Reggiano cheese.

Step 5: Bake and serve

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Remove the aluminum foil and bake for another 10 to 15 minutes, or until the lasagna is golden brown.

Allow the lasagna to rest for 10-15 minutes before serving. This will enhance the flavors.

If desired, garnish with fresh basil leaves for an extra touch of elegance.

Slice, serve and savor the extraordinary flavors of luxurious pumpkin and gorgonzola lasagna. Enjoy!

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