With the arrival of autumn, spending an evening at home can become an opportunity to cook truly delicious seasonal dishes. Not to mention, that the ingredients we have available in this period can prove to be a real panacea. The same goes for the star ingredient of today’s recipe. In fact, this autumn lasagna is rich in antioxidants and vitamins, perhaps effective against cancer.
Yes, because this reinterpretation of the classic dish involves the use of pumpkin. This is very rich in antioxidant vitamins, not counting minerals. Vitamin A, according to some studies, appears to protect against lung and oral cavity cancers. Instead, vitamin C strengthens the immune defenses and helps synthesize the collagen useful to have young skin. Vitamin E is an antioxidant just like vitamin A. Finally, vitamin B promotes the natural rhythm of metabolism. What can I say, pumpkin is a real health bomb, but with the right recipe it also becomes a bomb of goodness.
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Ingrediants
- 400 g of pumpkin;
- 750 ml of milk;
- 250 g of fresh lasagna;
- 90 g of butter;
- 3 small sausages;
- 75 g of flour;
- 1/2 glass of wine;
- 1 tablespoon of onion;
- 150 g of smoked cheese;
- parmesan;
- nutmeg;
- pepe;
- sale.
Rich in antioxidants and vitamins, this autumn lasagna perhaps effective against cancer
Let’s choose a sweet pumpkin, wash it and peel it. Then cut it into cubes and prepare the pan to be able to jump. Here we put 15 grams of butter together with the finely chopped onion. We wait for the onion to wilt becoming almost transparent and add the pumpkin. Let it go over medium heat for a few minutes, adjusting with salt. Then we cover everything with half a glass of water and lower the heat.
Meanwhile, extract the meat from the sausage and let it go over high heat in a hot pan. Our goal is to brown the meat, so we have to turn it often. At this point we blend with white wine until it evaporates completely. We turn off the heat and close the pan with a lid.
If we wish, we can also prepare the béchamel at home. We put the rest of the butter in a pan making it melt completely. Then we add 75 grams of flour, mixing quickly with a whisk. We add the milk slowly, continuing to turn quickly. We add salt, pepper and there is no nutmeg. We continue to mix the pan leaving it on the fire until we have obtained a smooth and thick cream.
Now it’s time to assemble the various ingredients. We spread two tablespoons of bechamel on the bottom of a baking dish and add a layer of lasagna. Cover again with the béchamel, adding pumpkin, sausage and a few cubes of smoked cheese. We repeat these layers until all the ingredients are used up. Finally, sprinkle the surface with Parmesan.
We bake in a static oven at 180 degrees for about 35 minutes. As usual, to enjoy them to the fullest let the lasagna rest before serving.
Next time, we can try instead the creamy autumn dish that could lower cholesterol and triglyceride levels
(We remind you to carefully read the warnings regarding this article, which can be consulted WHO”)–
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