Tuesday, October 13, 2020

Pumpkin and Bechamel Leek Lasagne....Thanksgiving recipe


This recipe surprised me....long time ago I saw something similar, but I did it my way.....it was delicious!

Lasagna dough

1.5 cups 00 flour
1/2 cup of semolina
2 eggs
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.

Bechamel sauce

3 leeks chopped finely
Olive oil

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
ground nutmeg

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.

Pumpkin sauce

400 grams of baked pumpkin pealed and without seeds
3 tablespoons of flour
some milk

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!!


  1. Cool that you even made your own lasagna dough. It surely looks very yummy, and comforting!

  2. What a delicious fall lasagna...thank you for the inspiration.