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Lasagna with pumpkin and leek

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Ingredients

For 8-10 people
250 g durum wheat dried lasagna (no eggs)
1.2 Kg of Hokkaido or Delica pumpkin (peeled)
1 large leek (including the green part)
1 pinch of cayenne pepper
extra virgin olive oil
salt
béchamel sauce (white sauce) (for this lasagna double all quantities)

For coverage
nutritional yeast flakes
breadcrumbs

Instructions

Peel the leek and cut into slices the white part chopped and the green part.
Peel the pumpkin (in case of organic Hokkaido or Delica pumpkin you can also use the peel and remove only the seeds) and dice: the smaller before they will cook.
Saute the leeks in a large pan with a few tablespoons of oil, when it begins to wilt, add the diced pumpkin, chopped rosemary needles, pepper, salt, a glass of water, then stir and cover with a lid.
Cook over low heat, stirring occasionally and making sure that doesn't stick to the bottom, in which case add a little water.
After cooking the pumpkin should be soft and simply discard pinwheel with spoon, plus the water must have been completely absorbed.

While the filling is cooking, prepare the béchamel sauce, doubling the doses for this preparation (it will take a liter of vegetable milk).

Fast lasagna blanched in boiling salted water, where you will have also added a bit of vegetable oil so that it doesn't stick together.
Although it is not expressly require a preventative lasagne or cannelloni cooking, to get a better result I personally prefer to give them a blanched: just a couple of minutes, no more, and you can leave the dough still lasts, rather than al dente: in this way you avoid having raw parts or not well cooked in the final dish you are preparing to prepare. Do bake a few at a time.
Waiting to use the lasagna for final assembly, after blanching lay them over a large flat surface, such as a large baking sheet, plates, 1 dishcloth clean ... taking care not to break them and pass a thin layer of oil between a sheet of lasagna and the other in any points of contact (possibly not place them on top of each other but lay them separately by ensuring that you do not appicchino with each other).

When the pumpkin and leek stuffing is cooked and the béchamel sauce is ready, you can proceed with the assembly of your lasagna.
Oil a large ovenproof dish, arrange on bottom of a thin layer of béchamel sauce, then one of pasta, one pumpkin and again the béchamel sauce.
Continue in this manner until all of the dough, giving the doses according to the layers and ending with the béchamel sauce.
Finish with a light dusting of nutritional yeast flakes and bread crumbs on the surface, in order to obtain an optimal browning.
Bake at 200° C for 45-50 minutes and serve hot!

If you follow carefully all the directions to prepare above, this lasagna will be so delicious and soft that will melt in your mouth, giving you and your guests unforgettable gustatory sensations! We have done all the bis!


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Notes

Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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