Among the dishes most loved by Italians, in addition to the classic filling with meat sauce and béchamel, you can indulge yourself in equally appetizing seasonal variations. Here are some recipes
Autumn is a very generous season. Even if the hour of hibernation is approaching for nature, the market is still a riot of colors and scents. From the pumpkin at chestnuts, from radish to the mushrooms, there are many first fruits with which you can indulge yourself in the kitchen. An alternative way to enhance these ingredients is to turn them into fillings for appetizing autumn lasagna. Here are some recipes to try.
Autumn lasagna with mushroom ragout and scamorza cheese
When gods are found mushrooms firm and fragrant, better take advantage of it. Browned in the pan become an excellent substitute for meat sauce. For the stuffed for six people it takes 400 grams of mushrooms mixed, including i porcini mushrooms, 300 grams of smoked scamorza cheese, 50 grams of parmesan, garlic, extra virgin olive oil, nutmeg, salt And pepper. First you need to prepare the fresh pasta: pour 400 grams of Flour, create a fountain, add four egg and slowly incorporate them. Work the dough vigorously for about ten minutes, let it rest for half an hour wrapped in cling film, then obtain the puff pastry. Then we move on to stuffing. In a pan pour theoil, sauté a clove of garlic and remove it before adding the mushrooms cleaned and cut in strips. Season with salt and pepper and cook for a few minutes. Take 2/3 of the mushrooms, chop them and set the remaining portion aside. Once the bechamel, pour a layer into a pan, place the puff pastry blanched in boiling salted water, pour another layer of bechamel, the mushrooms and cover with smoked scamorza cheese cut into thin slices. Proceed to the edge and garnish the last layer with the whole mushrooms and a sprinkling of grated Parmesan cheese. Cook at 180 ° C for about 30 minutes.
Radicchio, chestnuts and speck
Radish And chestnuts are two typically autumnal ingredients. Flavored with the speck become a perfect filling for lasagna. In this case the béchamel is replaced by one chestnut cream. The doses for the filling are 300 grams of speck, 50 grams of parmesan grated, 600 grams of chestnuts (cooked and peeled), 500 ml of milk entire, 700 grams of radish, one shallot, half a glass of White wine, walnuts muscat, extra virgin olive oil, salt And pepper. In a pan, after frying the chopped shallot, add the radicchio cut into strips, deglaze with the white wine, add salt and pepper and let it dry for about ten minutes. In the meantime, put a pan with the milk flavored with nutmeg. When it boils, add the chestnut pulp passed to the vegetable mill. Cook for about ten minutes, until the cream thickens. At this point, compose the lasagna in a pan, starting with a layer of chestnut cream, then one of puff pastry already blanched in boiling salted water, then again the cream, the radish and it speck. On the last layer also add the grated Parmesan cheese and bake at 220 ° C for 30 minutes.
Pumpkin and béchamel with gorgonzola
The undisputed queen of this season remains there pumpkin, which could not fail to end up in an autumn lasagna recipe. Six people need 600 grams of pumpkin already clean, 600 grams of bechamel, 100 grams of parmesan grated, 200 grams of gorgonzola, one onion, extra virgin olive oil, walnuts muscat And pepper. Cut the pumpkin into thin slices and sauté it in a frying pan in oil and onion. Prepare the bechamel and, when cooked add the gorgozola cut into small pieces, mixing everything together. At this point, compose the lasagna. In a pan create a first layer of béchamel with gorgonzola, lay the puff pastry blanched in boiling salted water, distribute over these evenly the pumpkin, sprinkle with the parmesan and pour two more ladles of bechamel. Continue like this up to the edge of the pan. Bake at 200 ° C for 35/40 minutes.
More autumn lasagna
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