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Pumpkin and Leek Lasagna · GialloZafferano.com

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  Speaker 1: Pumpkin and leek lasagna. Layer soft pumpkin and sweet leeks
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  Speaker 1: with fresh egg, pasta, bechamel and parmigiano-reggiano. The result is
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  Speaker 1: a rich, vegetarian baked dish with a golden crisp top
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  Speaker 1: and a creamy autumnal filling. This recipe serves 4 people.
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  Speaker 1: Preparation time is about 60 minutes plus 30 minutes resting
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  Speaker 1: for the pasta. Cooking time in the oven is about
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  Speaker 1: 25 to 30 minutes after the fillings and pasta are ready.
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  Speaker 1: For the fresh pasta, you need 4 cups or 500
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  Speaker 1: grams of type 00 flour, 5 eggs, 1 gram of
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  Speaker 1: fine salt, 5 milliliters or 1 teaspoon of extra virgin
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  Speaker 1: olive oil. For the filling, you need 600 grams or
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  Speaker 1: 2 1⁄2 cups of clean pumpkin cut into cubes. 600
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  Speaker 1: grams or 1.3 pounds of leeks trimmed and sliced. Extra
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  Speaker 1: virgin olive oil as needed. 100 grams or 1⁄2 cup
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  Speaker 1: of vegetable broth. Fine salt as needed. Black pepper as needed.
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  Speaker 1: 130 grams or 4.6 ounces of grated Parmigiano-Reggiano cheese. For
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  Speaker 1: the béchamel sauce, pronounced béchamel, you need 5 cups or 1.2
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  Speaker 1: liters of whole milk. 120 grams or 8 and 1
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  Speaker 1: half tablespoons of butter. 1 cup or 120 grams of
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  Speaker 1: type 00 flour. Fine salt as needed. Nutmeg as needed.
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  Speaker 1: Black pepper as needed. Start with the fresh pasta. Place
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  Speaker 1: the flour on the work surface and form a well.
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  Speaker 1: Breaking the eggs, add the fine salt and the olive oil.
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  Speaker 1: Use a fork and mix the eggs with the flour,
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  Speaker 1: drawing in the flour from the sides until everything comes together.
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  Speaker 1: Knead the dough by hand until it becomes smooth and homogeneous.
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  Speaker 1: Wrap the dough in plastic wrap and place it in
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  Speaker 1: the refrigerator to rest for 30 minutes. While the dough rests,
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  Speaker 1: prepare the vegetables for the filling. Trim the leeks and
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  Speaker 1: slice them. Make sure the pumpkin is cleaned, then cut
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  Speaker 1: it into cubes. Heat some extra virgin olive oil in
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  Speaker 1: a large pan. Add the sliced leeks and the pumpkin cubes.
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  Speaker 1: Jason with fine salt and black pepper. Cook over low
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  Speaker 1: heat for about 20 minutes until the vegetables are tender.
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  Speaker 1: While they cook, add the vegetable broth little by little,
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  Speaker 1: or some hot water if needed, so the vegetables do
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  Speaker 1: not burn and cook gently. When the pumpkin and leeks
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  Speaker 1: are soft, keep the filling warm. Prepare the bechamel sauce.
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  Speaker 1: Warm the milk in a separate saucepan. In another small saucepan,
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  Speaker 1: melt the butter over low heat. Add the flour to
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  Speaker 1: the melted butter and stir well to form a smooth roux,
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  Speaker 1: without lumps. Season the warm milk with nutmeg, fine salt
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  Speaker 1: and black pepper. Then pour the hot milk in a
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  Speaker 1: steady stream into the roux, stirring constantly to avoid lumps.
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  Speaker 1: Continue to cook and stir for about 5 minutes, until
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  Speaker 1: the bechamel thickens and becomes smooth. Keep it warm. Now
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  Speaker 1: roll out the fresh pasta. Take the rested dough from
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  Speaker 1: the refrigerator. Cut off a portion of dough and pass
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  Speaker 1: it through the pasta machine, starting from the widest setting.
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  Speaker 1: Fold and pass it again if needed, then gradually reduce
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  Speaker 1: the thickness, step by step, until the sheet is about
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  Speaker 1: 1 to 2 mm thick. Continue with the remaining dough.
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  Speaker 1: Cut the pasta sheets into rectangles of about 22 by
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  Speaker 1: 16 centimeters, which is approximately 8.66 by 6.30 inches. Bring
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  Speaker 1: a pot of salted water to a boil. Blanch the
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  Speaker 1: pasta rectangles briefly in the boiling water, just enough to
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  Speaker 1: soften them. Drain them and place them on a tray,
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  Speaker 1: keeping them slightly separated so they do not stick. At
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  Speaker 1: this point, the pumpkin and leek filling is tender and warm,
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  Speaker 1: and the bechamel is ready. Preheat a conventional oven to
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  Speaker 1: 356 degrees Fahrenheit. Prepare a baking dish of about 20
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  Speaker 1: by 24 centimeters, which is approximately 7.87 by 9.45 inches.
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  Speaker 1: On the bottom of the dish, spread a thin layer
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  Speaker 1: of bechamel. Lay the first sheet of pasta over the bechamel.
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  Speaker 1: Cover the pasta with more bechamel. Distribute some of the
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  Speaker 1: pumpkin and leek mixture on top. Sprinkle a generous layer
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  Speaker 1: of grated Parmigiano-Reggiano. Repeat this sequence, alternating pasta, bechamel, pumpkin
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  Speaker 1: and leek filling, and Parmigiano-Reggiano until all the ingredients are used.
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  Speaker 1: Form a total of five layers of pasta. On the
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  Speaker 1: final layer, spread bechamel and some of the vegetable filling.
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  Speaker 1: Finish with a last generous sprinkling of Parmigiano-Reggiano on the surface.
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  Speaker 1: Place the dish in the preheated oven at 356 degrees Fahrenheit.
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  Speaker 1: Bake for about 25 to 30 minutes, until the top
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  Speaker 1: is golden and forms a crisp crust. When the pumpkin
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  Speaker 1: and leek lasagna is ready, remove the dish from the oven.
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  Speaker 1: Let the lasagna rest for a few minutes, so the
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  Speaker 1: layers set and are easier to cut. Then cut into
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  Speaker 1: portions and serve the lasagna hot, with its creamy interior
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  Speaker 1: and golden top.