Lasagna with pumpkin and amaretti recipe

preparation

1. For the lasagne sheets, knead the flour, eggs, a pinch of salt, oil and 1 tablespoon of cold water in a bowl. Knead the dough on a lightly floured work surface for 5 minutes. Then sprinkle with some semolina and wrap it in cling film and let it rest for 1 hour. Quarter the dough. Roll one quarter slightly flat with a rolling pin on a work surface sprinkled with a little pasta semolina. Turn the dough plate several times through the pasta machine from level 1 to 5. Cut the dough into 10 cm wide sheets on a work surface sprinkled with a little semolina. Do the same with the remaining pieces of dough. Pre-cook the lasagna sheets in boiling salted water for 30 seconds. Remove with a slotted spoon, rinse, place on a tray between wet kitchen towels and chill.

2. For the béchamel sauce, melt the butter in a saucepan over low heat. Sprinkle in the flour through a fine sieve and stir in. While stirring constantly, add the milk, add the bay leaf and let it simmer gently over a gentle heat for 20-25 minutes; stir often. Season with salt and nutmeg. Remove the bay leaf and stir in the Parmesan.

3. Peel the nutmeg pumpkin (or clean or wash the Hokkaido pumpkin), halve it, remove the seeds using a spoon and cut into thin wedges. Clean the chili and cut into fine rings. Mix the pumpkin wedges in a bowl with the orange jam, oil, vinegar and chili, season with salt and pepper. Pluck sage leaves, chop finely and stir in. Put everything in a baking dish and cook in a preheated oven at 180 degrees (gas 2-3, fan oven not recommended) on the second rail from the bottom for about 30 minutes. Remove and then drain in a colander.

4. Finely grind the amaretti in a speed chopper. Grate the mountain cheese coarsely and mix 2/3 of it with the amaretti crumbs and the pumpkin. Spread a baking dish with 5 g butter. Smooth some béchamel onto the bottom of the dish. Then fill in layers of lasagna sheets, pumpkin mixture and béchamel. The last layer should be béchamel. Spread the remaining butter in flakes over the lasagna. Cook in the preheated oven on the 2nd rail from the bottom at 140 degrees (gas 1, fan oven not recommended) for 25 minutes. Spread the remaining mountain cheese on the lasagna and cook at 180 degrees (Gas 2-3, fan oven not recommended) for another 25 minutes until the surface becomes crispy. Remove the lasagna and let it cool for 5 minutes before serving. Finally serve with balsamic vinegar.

5. Tip: The pasta dough is for approx. 22 lasagne sheets. The rest can be frozen easily. If you want it to be quicker, you can also use ready-made lasagna sheets for our recipes. The cooking time then increases by approx. 5 minutes.