Lasagna with butter, Italian sausage, and scamorza
Ingredients
4 persons
- 4 Italian sausages (with or without fennel)
- 1 butternut
- 2 tablespoons Elvea Double Concentrate
- 60 grams of butter
- 70 grams of flour
- 700 milliliters of milk
- 1 smoked scamorza
- 1 cup grated mozzarella cheese
- 1 tablespoon ricotta
- 3 sprigs fresh thyme
- 1 clove garlic
- salt
- pepper
- Italian herbs
- chili flakes
- olive oil
Preparation
-
1
Preheat the oven to 200 degrees
-
2
Cut the butternut in half, remove the seeds, and dice the flesh. Bake for 40 minutes with a drizzle of olive oil, thyme, and Italian herbs.
-
3
Sauté Italian sausage in a frying pan drizzled with olive oil, sprinkled with Italian herbs and minced garlic, and a sprig of thyme.
-
4
Set the cooked meat aside.
-
5
While the pumpkin is cooking, prepare the béchamel sauce: melt 60g butter and add 70g flour. When you start to smell it, add 700 ml of milk. Remove from heat when the mixture thickens and add a pinch of nutmeg, salt, and pepper. Set aside.
-
6
Once the butternut squash is melted, scoop out the flesh from the cooked squash and mix it with the Italian herbs, ricotta, and Elvea tomato paste.
-
7
Lower the oven to 190 degrees and make the lasagna. Start with a layer of béchamel sauce, add the lasagna sheets, add a layer of butternut cream, béchamel sauce, meat, and repeat. Add pieces of diced smoked scamorza, cover with a lasagna sheet and finish with the béchamel sauce, grated mozzarella, and a few pieces of scamorza.
-
8
Bake for about 25 minutes, or until a nice golden-brown crust forms.
-
9
Remove from the oven and add chili flakes, fresh parsley, Parmesan, and aromatic herbs. Enjoy!
