Pumpkin lasagne with bacon and hazelnuts
Pumpkin season has started! Finally the big orange vegetable is available at the market or even in your own garden! The pumpkin is an extremely multifaceted vegetable with a strong flavour and a lot of health benefits. You can use it for everything: as a soup or an appetizer, as a side dish or even in desserts and cakes; it`s a real multitask!
In this dish I easily replaced the meat ragout of the traditional lasagne with a pumpkin ragout flavoured with rosemary. And on the top of the lasagne are some roasted hazelnuts and smoky bacon. If you`re making a little party with your friends in the autumn, this is a perfect dish to make fast for a lot of people.
You can use any kind of pumpkin for this recipe, you only need to check how long it needs to cook until done. The bacon I used is from South Tyrol – my home – and it has a strong and smoky flavour but of course you can use other bacon or even ham if you like that more (or for vegetarians without any of them). For the perfect taste I put some rosemary and a lot of parmesan on the top. Of course you can make more than two layers in the lasagne, but in this cas don`t forget to increase the amount of ingredients.
To put the lasagne in the oven I would recommend you to use a fireproof casserole made of glass, porcelain or stainless steel.
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Pumpkin lasagne with bacon and hazelnuts
Ingredients
- 9 lasagne sheets (circa 20 x 10 cm)
- 500 g pumpkin
- ¼ onion
- olive oil
- rosemary
- 1 tbsp white wine
- 6 slices bacon
- 20 g hazelnuts chopped
- parmesan
Bechamel sauce:
- 550 ml milk
- 30 g butter
- 40 g flour
- ½ bay leaf
- 1 pinch nutmeg
Instructions
- If necessary, precook the lasagne sheets for some minutes (follow the instructions written on the package).
- Peel the pumpkin, remove the pits and cut it into cubes with a lenght of 0,5 cm. Cut the onion in small pieces and roast it in a sauce pan with olive oil. Throw in the pumpkin cubes, salt, pepper and a sprig of rosemary and let it cook for 5 minutes. Then deglace the pumpkin with white wine and remove it from the stove.
- For the bechamel sauce heat the milk in a pan. In the same time let the butter melt in another sauce pan and add the flour, wisk it well with a wisk. Add the hot milk to the flour mixture and wisk until it gets smooth. Add salt, pepper, the bay leaf and the nutmeg and let it cook for 5-7 minutes on low heat until thicken up.
- Preheat the oven to 180 degrees Celcius or 356 degrees Fahrenheit.
- Start to built the lasagne: start on the bottom with a little bit of bechamel sauce. Then put the lasagna sheets over it and continue with more bechamel sauce and ⅓ of the pumpkin ragout. Sprinkle some grated parmesan over it and repeat this step one more time.
- At the end put the slices of bacon, the chopped hazelnuts, grated parmesan and some rosemary on the top of the lasagne.
- Put the lasagne in the oven and bake it for 25 minutes.
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