Lasagna with Asiago PDO, pumpkin and leeks

Category

First courses

Preparation time

1 hour

Preparation

Preheat the oven to 180°C.
Slice the pumpkin, remove the rind and seeds. Cook until soft.
Let it cool and then mash it with a fork or immersion blender to a smooth consistency. Add pepper, salt and oil and set aside.
In a frying pan, heat the olive oil over medium heat and add the sliced leeks. Cook until soft and translucent, stirring occasionally to prevent burning. Season with salt and pepper to taste.
In the meantime, prepare the béchamel sauce: pour the milk into the saucepan, add nutmeg, salt and let it heat up. In another saucepan, melt the butter with the flour, stirring with a whisk so that no lumps form. You will have obtained the roux. Now mix the roux with the hot milk, pouring it in slowly. Keep stirring over a gentle heat until the béchamel reaches the desired consistency. Now start composing the lasagne: in a lightly greased baking dish, spread a thin layer of béchamel sauce on the bottom. Cover with a first layer of lasagne. Spread half of the pumpkin and leek mixture evenly over the first row of lasagne. Sprinkle cubes of Asiago DOP Fresco over the pumpkin-leek mixture. Finally pour a layer of béchamel sauce over the cheese.

Repeat the process until all the ingredients are used up, finishing with a layer of béchamel sauce and abundant grated Asiago PDO Stravecchio on top.
Bake in a static oven preheated to 180° for about 45 minutes. Remove from oven and leave to rest for a few minutes before serving the lasagne.