This recipe surprised me....long time ago I saw something similar, but I did it my way.....it was delicious!
1.5 cups 00 flour
1/2 cup of semolina
1 tablespoon olive oil
water as needed
Make a dough, and pass it through your pasta machine until number 6. Cut it in squares anc cook it in boiled water for 3 minutes. Take them out. Place it in a cold water to stop cooking it.
3 leeks chopped finely
Saute the leeks and set aside.
For the bechamel
3 tablespoons unsalted butter
4 tablespoons flour
500 ml whole milk
1 teaspoon salt
ground black pepper
Melt the butter, and add the flour. Once it is cooked, add the milk, salt, nutmeg, and black pepper. Coot it until you have a creamy sauce. Add the leeks. Set aside.
400 grams of baked pumpkin pealed and without seeds
3 tablespoons of flour
In a blender, blend the pumpkin with milk, and add the flour. Place it in a pot at low-medium heat, and cook it until you have a creamy sauce. It depend on the milk you add the amount of flour you need. Add salt and pepper. Set aside
Cheese: I used grated Gouda cheese.
In a oven proof pan place one layer of cooked dough, then a layer of bechamel sauce and on top grated cheese. Then add another dough layer, and on top the pumpkin sauce, add some grated cheese. Repeat as you make the height you want it. I repeated it two times. On the last layer, add some parmiggianpo grated cheese.
Bake it at 375F for 30 minutes. Serve it warm. ENJOY!!
Cool that you even made your own lasagna dough. It surely looks very yummy, and comforting!ReplyDelete
What a delicious fall lasagna...thank you for the inspiration.ReplyDelete