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 | lasagne 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 the oven to 180 °C fan or 200 °C top/bottom heat. Remove the stem and seeds from the pumpkin and cut into cubes of approx. 1 cm.
Step 2 of 9:
Set aside 4 sage leaves for decoration. Pluck the remaining sage from the stems and roughly chop. Peel and finely chop the shallot and garlic.
Step 3 of 9:
Slice the Salsiccia lengthwise, remove the skin, and mash the meat with a fork. Finely grate the Parmesan.
Step 4 of 9:
Heat 3 tbsp. oil in a Frying Pan, add the sage leaves and fry in the oil over high heat for 1 minute until crispy. Then drain on kitchen paper.
Step 5 of 9:
In the previously used Frying Pan, fry the pumpkin for 7 minutes over medium heat.
Step 6 of 9:
Add the Salsiccia, shallot and garlic and fry for 3 more minutes. Season with salt and pepper to taste.
Step 7 of 9:
Deglaze with 100 ml white wine and 250 ml water and simmer over low heat for 5 minutes. Then add the Ricotta and 1/3 of the Parmesan and simmer for another 5 minutes.
Step 8 of 9:
In an ovenproof dish, layer the pumpkin Salsiccia sauce and lasagne sheets alternately, top with the remaining Parmesan, and bake in the preheated oven on the middle shelf for approx. 15 minutes until golden brown, until the Parmesan has melted.
Step 9 of 9:
Arrange the lasagne on a plate and garnish with fried sage leaves.
