To prepare lasagna with pumpkin cream and speck , it is important to choose fresh and quality ingredients. Using fresh lasagna sheets makes the dish even softer and tastier. However, if you prefer a more practical approach, dried ones also work well. In this recipe, the pumpkin cream becomes the protagonist, giving a sweet and velvety flavor.
Ingredients
- 9 sheets of lasagna (fresh or dried)
- 400 g pumpkin (cleaned and cut into cubes)
- 150 g of speck (sliced)
- 250 ml cooking cream
- 100 g grated parmesan cheese
- 1 onion (small, chopped)
- Extra virgin olive oil to taste
- Salt and pepper to taste
Instructions
- To start, cook the pumpkin with onion and oil until it becomes creamy. Add the cooking cream to make the cream even more velvety. Then, alternate the lasagna sheets with the pumpkin cream and the speck slices. Finish with grated parmesan for an intense flavor.
- Cooking takes about 30-35 minutes at 180°C. To prevent the lasagna from drying out too much, cover the pan with aluminum foil, removing it in the last 10 minutes.
Notes
- A handy tip for getting perfect slices is to let the lasagna rest for a few minutes before serving.
