Lasagne with winter vegetables
Delight your family with this comforting Lasagne with winter vegetables, a delightful vegetarian main course perfect for a cozy evening! Imagine layers of fresh pasta embracing broccoli, chard, and earthy mushrooms, all enrobed in a luscious pumpkin and crescenza cream. This Dairy-free and Gluten-free Lasagne is surprisingly easy to make, ready in just over an hour – the perfect homemade lasagne for a satisfying and wholesome meal!
Dietary Information
Servings:
- 1
To prepare the lasagne with winter vegetables, first put the dried porcini mushrooms to soak in warm water 1. Clean the pumpkin 2, peel it and cut it into cubes 3.
- 2
Heat a drizzle of oil in a saucepan and let it flavor with a clove of garlic in its skin 4, then pour in the pumpkin cubes 5, salt 6 and pepper.
- 3
Also add the thyme 7 and sauté for a few minutes, then moisten with a little water 8 and cook over medium heat for about 10 minutes. When the cubes are soft and well cooked, turn off the heat, remove the garlic and set aside 9.
- 4
Move on to the other vegetables: remove the broccoli stem 10 and obtain the florets 11, then bring a pot of salted water to a boil 12.
- 5
Pour the florets into the boiling water 13 and blanch for 2-3 minutes 14, then drain them in ice water 15, keeping the cooking water.
- 6
Do the same with the chard, after washing it: blanch it for a minute in the same water as the broccoli 16, then drain it in ice water 17. In a pan, flavor a drizzle of oil with a clove of garlic in its skin and a chili pepper cut into rounds 18.
- 7
Add the chard 19 and broccoli 20, lightly salt and sauté over high heat just long enough to dry them from excess liquid. Remove the garlic 21 and set aside; if the vegetables are very watery you can let them drain in a colander.
- 8
Now squeeze the mushrooms well from the soaking water 22 and pour them into a pan with hot oil and a clove of garlic 23. Salt and sauté them for a few minutes, until they are golden brown 24. Set aside.
- 9
Transfer the cooked pumpkin to a jug, add 165 g of crescenza 25 and blend with an immersion blender 26 to obtain a smooth and homogeneous cream 27.
- 10
You are ready to assemble your lasagna: take a baking dish of about 21x18 cm and place an egg lasagna sheet on the base 28, then spread a little pumpkin cream over the entire surface 29 and part of the mushrooms 30.
- 11
Also add a little chard and broccoli 31 and tufts of the remaining crescenza 32, then sprinkle with grated Parmigiano Reggiano 33.
- 12
Cover with another sheet of lasagna 34 and repeat the layers in the same way until you reach a total of 5 35. Cook in a static oven at 230° for 10 minutes, then remove from the oven and let it rest for a few minutes. Your lasagne with winter vegetables are ready to be served 36!
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