Pumpkin Lasagna using a Silvercrest Monsieur Cuisine
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a cozy autumn evening where the air is filled with the sweet scent of pumpkin and the savory aroma of smoked bacon. Enter Pumpkin Lasagna, a delightful twist on a classic dish that marries the earthy sweetness of pumpkin with the rich, smoky flavor of bacon, all layered between creamy ricotta and Gruyère cheese. This dish hails from the heart of Italian cuisine, where lasagna is revered, but here it takes a seasonal spin that even the most devoted pasta purists would drool over. Fun fact: pumpkins were once used as a remedy for everything from freckles to snake bites, so you might just be eating your way to better health while indulging in this decadent meal. Serve it up with a side salad, and you have a dish that’s as comforting as a warm hug on a chilly day!
Ingredients
- 800 g Butternut squash
- 200 g Onion
- 2 Cloves of garlic
- 20 g Olive oil
- 2 Pinch(es) Salt
- 2 Pinch(es) Pepper
- 50 g Butter
- 50 g Flour t55
- 500 g Milk
- 1 Pinch(es) Nutmeg gourd
- 30 g Grated gruyère
Steps
Pumpkin and Onion Puree
- Peel, deseed, cut into cubes, and add 800 g of butternut squash in the food processor bowl.
- Peel, cut in four, and add 200 g of onion in the food processor bowl.
- Peel, and add 2 cloves of garlic in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Add 20 g of olive oil, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 10:00min / 120°C / Speed 1.
- Mix manual: 20sec / 0°C / Speed 7.
- Transfer the content of the food processor bowl in a bowl.
- Setaside the preparation content in the bowl.
Béchamel Sauce
- Wash the food processor bowl.
- Add 50 g of butter in the food processor bowl.
- Mix manual: 2:00min / 100°C / Speed 1.
- Add 50 g of flour t55 in the food processor bowl.
- Mix manual: 2:00min / 90°C / Speed 2.
- Add 500 g of milk, 1 pinch(es) of salt, 1 pinch(es) of pepper, 1 pinch(es) of nutmeg gourd in the food processor bowl.
- Mix manual: 8:00min / 90°C / Speed 4.
- Transfer the content of the food processor bowl in the bowl.
- Setaside the preparation content in the bowl.
Assembling and Baking
- Preheat the oven at 180°C.
- In a baking dish, spread a thin layer of the butternut squash puree.
- Add a layer of lasagna.
- Pour a layer of béchamel sauce over the pasta.
- Sprinkle 30 g of grated gruyère on the preparation content.
- Repeat the layers: butternut squash puree, lasagna, béchamel sauce, and Grated Gruyère, until all ingredients are used.
- End with a layer of béchamel sauce and Grated Gruyère on top.
- Cook in the oven at 180°C during 25min.
- Bake until golden brown and bubbly, about 30 minutes.
- Let stand for a few minutes before serving.
- Serve Hot.
