They are a classic of our cooking, but today we want to propose a delicious alternative to the classic baked lasagne: pumpking lasagne, the perfect dish to serve for the Halloween dinner. Thanks to the pumpkin’s sweet taste and the creamy ingredientes used, it becomes a very appetizing main course.

Total Time: 1 hour and 30 minutes
Difficulty: medium

500 g of Antonio Amato lasagne

600 g of pumpkin

500 ml béchamel sauce

500 g of ricotta

300 g of mozzarella

20 g of butter

4 spoons of parmesan

salt and pepper to taste

parsley at one’s discretion

garlic

oil

Sear the Antonio Amato lasagne layers in a pot with slightly-salted water and leave it to boil for about 1 minute.

Drain them al dente and lay them on a rag in order to let them cool down and dry up.

In the meanwhile, put some oil and garlic in a pan and warm them up. Add 600 g of diced pumpkin and cook it for about 20 minutes with a lid on.

When partially cooked, add some fresh chopped parsley.

In a mixer, blend the pumpkin with 500 g of ricotta.

Set the oven at 180º.

In the meantime, put a spoon of béchamel at the bottom of an oven pan (you can make your own béchamel or use the ready-made white sauce) and put a layer of lasagna on it; spread a little bit of béchamel sauce, then the mashed pumpkin and the ricotta.

Lastly, add a layer of mozzarella and grated parmesan.

Keep layering the lasagne following this order, ending with a last layer of lasagne covered with the béchamel sauce, some knob of butter and a generous amount of grated parmesan.

Bake for about half an hour and, before serving, let your lasagne stand for at least ten minutes.

Serve your lasagne hot and stringy, they will be terribly delicious!