Pumpkin and Sausage Lasagna

The sweetness of the pumpkin pairs perfectly with the bold flavor of the sausage, while the béchamel sauce and cheese create an irresistible, golden-brown top layer.

Ingredients for fresh pasta sheets:

- 500g finely-milled durum wheat flour (semola rimacinata)

- 210 ml water

- Die No. 6 (0.8 mm lasagna sheets)

Ingredients for the filling/topping:

- 500g pumpkin (cleaned and prepared)

- 300g sausage

- 500 ml béchamel sauce

- 1 yellow onion

- Extra virgin olive oil (to taste)

- Salt and pepper

- Rosemary

Instructions

1- Add the ingredients to the Pastamagic container, starting with the flour, then close the lid. Start the Pastamagic (press button 4) and slowly pour in the water. Let the Pastamagic run; it will extrude thin pasta sheets, perfect for lasagna.

2- Cook the pumpkin

Dice the pumpkin and cook it in a pan with a drizzle of olive oil and the chopped onion. Add a pinch of salt and some rosemary.

Once the pumpkin is soft, I blend it and add the béchamel sauce, mixing well.

3- Brown the sausage

In a separate pan, crumble the sausage (after removing the casing) and sauté until fully cooked. Add it to the pumpkin mixture and stir well to combine all the flavors.

4- Assemble the lasagna

Spread a layer of the pumpkin and sausage mixture, then add a layer of lasagna sheets. Repeat the layers until all the ingredients are used up, finishing with a generous amount of Parmesan cheese.

5- Bake

Bake in a preheated static oven at 180°C (356°F) for 30 minutes, until the top is golden and appetizing.

Enjoy your meal!