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    Grana Padano

    Lasagna Swirls with Pumpkin, Hazelnuts, and Grana Padano

    Group 393Medium
    Group 3824-6 people
    T460 min

    Ingredienti

    500 g lasagne
    200 g Grana Padano
    1 kg pumpkin
    100 g hazelnut (chopped)
    1 red onion
    Rosemary
    Thyme
    Sage
    Extra virgin olive oil
    Salt & pepper

    For the béchamel sauce:
    500 g milk
    50 g butter
    50 g flour Nutmeg
    Salt & pepper 

    Preparazione

    STEP 1

    To make the béchamel sauce, melt the butter in a small saucepan over low heat, add the flour and mix well with a whisk to obtain a smooth mixture with no lumps. Stir in the milk at room temperature, then add a pinch of salt and the grated nutmeg. Cook, while constantly stirring, over low heat for 5-6 minutes, until the sauce becomes creamy.

    STEP 2

    Peel and dice the pumpkin and sauté it in a non-stick pan with a drizzle of olive oil and the chopped onion. Add a few rosemary needles, thyme, and a few chopped sage leaves, pour in a glass of water, cover with a lid, and cook over low heat for 10-15 minutes, until you can mash the pumpkin with a fork. Once cooked, add salt and pepper and leave to cool.

    STEP 3

    Boil the lasagne for a few minutes, drain, dry and grease the pasta sheets and place them on a large chopping board. Spread a few tablespoons of béchamel on each sheet, add a few tablespoons of pumpkin puree, sprinkle with chopped hazelnuts and lots of Grana Padano.

    STEP 4

    Roll the lasagna sheets and cut each one into three parts.
    Spread a few tablespoons of béchamel on the bottom of an oven dish and arrange the swirls inside it.
    Sprinkle the swirls with grated Grana Padano and bake in a preheated fan oven at 200 °C for 25-30 minutes.

    STEP 5

    Serve the lasagna swirls warm.

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