Pumpkin time!

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Halloween is round the corner and its pumpkin time in the kitchen! We had in stock 2 colourful oblong pumpkins with which I decided to make a lasagne. The lasagne sheets we prepared home-made with egg pasta dough. For those of you who do not have free time to do them you can freely substitute these with ready-made lasagne sheets.

Pumpkin and veal sausage lasagne

Ingredients for 6 persons:

• lasagne sheets
• 200g veal sausage
• 2 tins tomato pulp
• 1.5kg pumpkin, cleaned and cut into cubes
• 1 onion, chopped
• 1 rosemary sprig, chopped
• 150g asiago cheese, sliced
• 1 double cream
• 100g parmesan, grated

Put the chopped onion and pumpkin put into a pan with some olive oil and cook until pumpkin becomes soft. Remove excess liquid, then add chopped rosemary leaves and blend everything to a puree. Keep aside.

In another saucepan cook the crumbled sausage meat and add the tomato pulp. Leave to simmer for 20 minutes.

You can now start assembling the lasagne. Oil the base of an oven-proof dish, place the first layer of lasagne sheets, top up with some tomato and sausage sauce then with the pumpkin puree and the sliced asiago cheese. Place another layer of lasagne sheets and repeat the process. Finish off with lasagne sheets, double cream poured over and sprinkle the grated parmesan. Cook in pre-heated oven of 180 degrees celsius for around 20–30 minutes.

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