Lasagna with Asiago PDO, pumpkin and leeks


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



First courses

Preparation time

1 hour


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.

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