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Lasagna with Pumpkin and Spanish Chorizo
Servings 12
Ingredients
For the Pumpkin:
- 3 pounds pumpkin peeled and cut into 1/2-inch cubes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika smoked
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon cinnamon
- 4 tablespoons olive oil
- 1 sweet onion halved and sliced thin
- 2 cloves garlic minced
For the Bechamel Sauce:
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 2 cups chicken broth
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground sage
- Salt to taste
For the Lasagna:
- 2 cups smoked mozzarella cheese grated
- 2 cups Manchego cheese grated
- 1 cup Parmesan cheese grated
- 3 tablespoons all-purpose flour
- 2 cups Spanish chorizo finely diced
- 2 teaspoons oregano
- 2 teaspoons red pepper flakes
- 2 teaspoons garlic powder
- 1 12 ounce box oven-ready lasagna noodles no boil
Instructions
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Preheat oven to 220° Celsius. In a large bowl, combine the pumpkin with the spices and 2 tablespoons ofolive oil. Spread out onto a baking sheet lined with parchment paper. Roast for 30 to 35 minutes or until fork tender. While the pumpkin is roasting, heat the other 2 tablespoons of olive oil to medium heat in a large skillet. Saute the onions and garlic for 5 to 7 minutes, set aside. Combine the roastedpumpkin with the onions and garlic.
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Prepare the bechamel sauce: Melt the butter in a medium saucepan at medium heat. Whisk in the flour until smooth and cook for 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, reduce heat to medium/low and simmer, stirring now and then, until thickened. Stir in the nutmeg, sage and salt to taste.
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Assemble the lasagna: Butter a 9×13 pan with butter. Toss the cheese (all cheese) with 2 tablespoons of flour, garlic powder, oregano and red pepper flakes. Reserve 1 cup of cheese for topping. Evenly coat the bottom of baking dish with 1 cup of sauce. Reserve 1 cup of sauce for topping.
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Lay 6 noodles over the top of sauce layer, breaking the noodles to fit if needed. Cover with half of the vegetables, add 1/2 of the cheese, 1/2 of the sauce and 1/2 of diced chorizo. Repeat another layer (veggies, cheese and sauce). Top with remaining noodles, reserved cup of sauce and reserved cup of cheese.
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Loosely cover with foil paper and bake until bubbly, about 45 to 50 minutes. Turn on broiler. Uncover the lasagna and broil until browned. Let stand for 20 minutes before serving. Yields up to 12 servings.
Recipe Notes
Posted by Sonia Mendez Garcia on November 24, 2013 at 9:00pm https://hispanickitchen.com