Lasagna with Asiago PDO, pumpkin and leeks
![](https://eltw.eu/wp-content/uploads/2024/06/lasagne-zucca-1.jpg)
Ingredients
INGREDIENTS (4 people)
- 250g fresh egg lasagne
- 500g pumpkin
- 2 leeks
- 200g diced Asiago DOP Fresco cheese
- Grated Asiago DOP Stravecchio cheese to taste
- 500ml béchamel sauce
- 2 tbsp. olive oil
- Salt and pepper to taste
- Nutmeg to taste
Instructions
Category
First courses
Preparation time
1 hour
Preparation
Wash the courgettes and remove the ends; blanch them in salted water for 5 minutes. Drain them and let them cool. Then cut them in half lengthways and gently scoop out the flesh. Boil the rice in salted water, drain and transfer to a bowl.
Rinse and clean the pepper, dice it and season it in a frying pan with the crushed garlic, 3 tablespoons of oil, the chopped courgette flesh and the peeled, chopped tomatoes.
Sprinkle the sauce with chopped parsley, season with salt and pepper and cook for about ten minutes over a moderate flame. When cooked, pour the vegetables into the container with the rice; add a grating of Asiago DOP Stravecchio and mix carefully. Stuff the courgette halves with the prepared mixture and place them in a buttered baking dish. Drizzle with the remaining oil and bake at 200° for 10 minutes.