Discover our vegetarian lasagna made entirely with seasonal ingredients. Pumpkin, red pesto, and smoked scamorza cheese: an autumnal delight full of unique flavors!
Ingredients for 4–6 people
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1 kg cleaned pumpkin (2 kg with skin and seeds)
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2 teaspoons Extra Virgin Olive Oil Colavita
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4 sprigs of rosemary
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Salt
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20 sage leaves
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1 pack of Colavita Wavy Lasagne Sheets
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20 g butter
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40 g Parmesan
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300 g smoked scamorza cheese
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1 jar of Red Pesto in Extra Virgin Olive Oil Colavita
For the béchamel:
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50 g butter
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50 g Colavita 00 flour
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500 ml whole milk
Preheat the oven to 180°C (fan mode).
Clean the pumpkin by removing the skin, seeds, and fibers. Slice into 1 cm thick pieces. Season with a pinch of salt, rosemary, and extra virgin olive oil. Roast for about 30 minutes.
Meanwhile, prepare the béchamel by melting the butter, stirring in the flour, and gradually adding warm milk. Season with salt, pepper, and nutmeg.
Bring a pot of salted water to a boil and briefly blanch the lasagne sheets.
Slice the smoked scamorza cheese.
Assemble the lasagna by layering pasta, pumpkin, red pesto, béchamel, and scamorza.
Finish with a layer of sage and a generous sprinkle of grated Parmesan.
Bake for approximately 25 minutes. If needed, use the grill at the end to achieve a golden top.
