Lasagne with Porcini, Pumpkin and Gorgonzola

17/11/2023

Here is an Italian recipe for delicious lasagne with porcini, pumpkin and gorgonzola, a dish that pairs the sweetness of pumpkin with the intense flavour of porcini mushrooms and the creaminess of gorgonzola.

Ingredients

250 g egg lasagne (pre-cooked or to bake in the oven)
500 g cleaned pumpkin, cut into cubes
300 g fresh or rehydrated porcini mushrooms
200 g sweet gorgonzola
500 ml béchamel sauce
1 garlic clove
Extra-virgin olive oil
Salt and pepper to taste
Grated Parmesan for gratinating
Butter to taste

Preparation

Start with the pumpkin: heat a drizzle of oil in a pan with a whole garlic clove and add the pumpkin. Cook over medium-low heat until the pumpkin becomes tender. Season with salt and pepper and set aside.
Meanwhile, clean the porcini mushrooms, slice them and cook in a pan with a drizzle of oil and a pinch of salt until they release all their water and lightly brown.
In a bowl, crumble the gorgonzola and mix it with a little béchamel until you obtain a smooth, even cream.
Prepare a baking dish for the lasagne by lightly greasing it with butter. Make a first layer of lasagne, then add a layer of pumpkin, one of porcini and sprinkle with the gorgonzola and béchamel cream. Continue layering until all ingredients are used up.
Finish the final layer with the remaining béchamel and a generous dusting of grated Parmesan. Add a few knobs of butter on the surface.
Bake in a preheated oven at 180 °C for about 30-40 minutes, or until the surface is golden and crisp.
Let the lasagne rest for a few minutes before serving to allow them to set and become easier to slice.

This dish captures some of the best autumn flavours and pairs perfectly with a glass of full-bodied white wine or a young, fruity red.

You can also add a touch of chopped parsley or nutmeg to the béchamel for extra aroma. For a meat-free version, ensure the porcini are high quality and the gorgonzola is well-aged to maintain intense flavours. Enjoy!