Autumn lasagne with pumpkin, Taleggio cheese and pistachio sauce
Ingredients to choose
For 8 serves
  • frozen lasagna pasta sheets
    800 g
  • pumpkin sauce
    200 g
  • béchamel sauce
    1,5 kg
  • taleggio cheese
    200 g
  • pistachio sauce-sicily recipe
    140 g
  • grated parmigiano regiano cheese
    80 g
How to prepare it
Preparation time: 90 minutes.
For Béchamel sauce UHT WHOLE MILK 1.5 kg, BUTTER 135 g, SOFT WHEAT FLOUR 120 g, SALT 18 g, NUTMEG POWDER 0.8 g):

1. Bring the salty milk to the boil.
2. Make the roux with the melted butter and the flour.
3. When the milk is about to boil add the chopped Taleggio cheese.
4. When the milk boils add the roux and thicken.
5. Season well with the nutmeg powder.


For the lasagne pie:

1. Soak the lasagne sheets in boiling water for 2 minutes and half.
2. Drain well and leave them to cool.
3. To build the lasagne pie, spread the Béchamel sauce into a large deep ovenproof dish, then cover with lasagne sheets. Spoon over with the Béchamel sauce, a fifth of pumpkin sauce, a fifth of pistachio sauce and a fifth of grated parmigiana Regiano cheese, respectively.
4. Repeat this 5 times, finishing with a layer of Béchamel sauce.
5. Bake at 165 °C at 70% of humidity for 40 minutes.
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Pumpkin sauce
This smooth pumpkin creamy sauce has the sweet delicate flavour of ripe Italian pumpkins. This sauce is so versatile and can be used with pasta and rice based dishes, in particular with vegetarian lasagne and as fillings for ravioli and as a topping on pizzas.

Save (+) Code Packaging and format Net weight Pieces per package Zoom
(+) 013042 TIN 1/2 400 g 12
Pistachio sauce
Chopped pistachios a drizzle of oil to mix and this unmistakable sauce is ready. Ideal accompaniment to all your dishes, tasty as a condiment for pasta, it makes delicious second courses based on fish or white meat, excellent for filling croutons and canapés, and as an ingredient for gourmet pizzas and focaccia.

Special pizza
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(+) 012609 Glass Jar - 580 ml 500 g 6
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