Simple pumpkin lasagna with spicy salsiccia and sage
The lively salsiccia takes center stage in this pasta dish. Salsiccia is a coarse Italian sausage, refined with sweet fennel seeds. The origin of this rustic, country-style sausage is unfortunately unknown.
45 min
Total Time
35 min
Cooking Time
10 min
Preperation Time
Ingredients
| 150 g | Lasagna sheets |
| 2 | Salsiccia |
| 300 g | Hokkaido pumpkin |
| 1 bunch | Sage |
| 250 g | Ricotta |
| 50 g | Parmesan |
| 1 | Shallot |
| 1 clove of garlic | |
| 100 ml | White wine |
| 250 ml | Water |
| 3 tbsp | Olive oil |
| Salt | |
| Pepper |
Instructions
Step 1 of 9:
Preheat oven to 180 °C fan/ 200 °C conventional. Free the pumpkin from the stem and seeds and cut into approx. 1 cm cubes.
Step 2 of 9:
Set aside 4 sage leaves for decoration. Pluck the remaining sage from the stems and chop roughly. Peel and finely chop the shallot and garlic.
Step 3 of 9:
Cut the Salsiccia lengthwise, remove the casing, and mash the meat with a fork. Finely grate the Parmesan.
Step 4 of 9:
Heat 3 tbsp oil in a pan, add the sage leaves and fry until crispy in the oil for 1 minute over high heat. Then drain on kitchen paper.
Step 5 of 9:
In the pan used previously, fry the pumpkin for 7 minutes over medium heat.
Step 6 of 9:
Add the Salsiccia, shallot, and garlic and sauté for 3 minutes. Season with salt and pepper to taste.
Step 7 of 9:
Deglaze with 100 ml white wine and 250 ml water and simmer for 5 minutes over low heat. Then add the Ricotta and 1/3 of the Parmesan and continue to simmer for 5 minutes.
Step 8 of 9:
In an ovenproof dish, layer the pumpkin-Salsiccia sauce and lasagna sheets alternately, cover with the remaining Parmesan, and then bake in the preheated oven on the middle rack for approx. 15 minutes until golden brown and the Parmesan has melted.
Step 9 of 9:
Arrange the Lasagna on a plate and garnish with fried sage leaves.
