Lasagna Swirls with Pumpkin, Hazelnuts, and Grana Padano
Medium
4-6 people
60 min
Ingredienti
500 g lasagne
200 g Grana Padano
1 kg pumpkin
100 g hazelnut (chopped)
1 red onion
Rosemary
Thyme
Sage
Extra virgin olive oil
Salt & pepper
For the béchamel sauce:
500 g milk
50 g butter
50 g flour Nutmeg
Salt & pepper
Preparazione
STEP 1
To make the béchamel sauce, melt the butter in a small saucepan over low heat, add the flour and mix well with a whisk to obtain a smooth mixture with no lumps. Stir in the milk at room temperature, then add a pinch of salt and the grated nutmeg. Cook, while constantly stirring, over low heat for 5-6 minutes, until the sauce becomes creamy.
STEP 2
Peel and dice the pumpkin and sauté it in a non-stick pan with a drizzle of olive oil and the chopped onion. Add a few rosemary needles, thyme, and a few chopped sage leaves, pour in a glass of water, cover with a lid, and cook over low heat for 10-15 minutes, until you can mash the pumpkin with a fork. Once cooked, add salt and pepper and leave to cool.
STEP 3
Boil the lasagne for a few minutes, drain, dry and grease the pasta sheets and place them on a large chopping board. Spread a few tablespoons of béchamel on each sheet, add a few tablespoons of pumpkin puree, sprinkle with chopped hazelnuts and lots of Grana Padano.
STEP 4
Roll the lasagna sheets and cut each one into three parts. Spread a few tablespoons of béchamel on the bottom of an oven dish and arrange the swirls inside it. Sprinkle the swirls with grated Grana Padano and bake in a preheated fan oven at 200 °C for 25-30 minutes.