Vegetable lasagna with pumpkin and escarole

Ingredients:

• 1 head escarole, coarsely chopped
• 1 head of garlic, cloves separated but not peeled
• 6 tbsp (90 g) butter
• 10 - 12 sage leaves, chopped
• 450 g pumpkin, peeled and cut into pieces
• 1.5 cups chicken broth
• 3 tablespoons of wheat flour
• 3 cups of milk
• Grated nutmeg
• 850 gr. pumpkin puree
• 3 eggs
• 2 cups ricotta
• 2 tbsp. grated Parmigiano
• 1 box of lasagna sheets
• 350 g Italian Fontina or Gouda cheese, grated

Preparation:

1. Preheat oven to 190°C.
2. Bring a small amount of water to a boil in a large saucepan and add salt. Cook the escarole for 5 minutes, then drain.
3. In a saucepan, cover the garlic cloves with water and simmer for 20 minutes. Drain and let cool. Peel the garlic and mash it with a fork.
4. Melt 3 tablespoons (45 g) butter in a medium saucepan over medium heat. Add the sage and stir. Add the pumpkin, stir, and season with salt and pepper. Pour in the chicken broth and simmer, stirring occasionally, for 15 minutes. All the liquid should be absorbed, and the pumpkin should be lightly toasted and tender. Remove from heat.
5. In another saucepan, melt the remaining 3 tablespoons (45 g) butter over medium heat. Add the flour and sauté for 1 minute. Add the milk and garlic puree, season with salt, pepper, and a little nutmeg. Cook until the sauce thickens slightly.
6. In a small bowl, combine the pumpkin puree and 2 eggs; season with salt. In another bowl, whisk together the ricotta, half the Parmigiano-Reggiano, and the remaining egg.
7. Preheat oven to 180°C. Soak lasagna sheets in water for 5 minutes.
8. Pour about half the garlic sauce into the bottom of a 9 x 11-inch baking dish. Add a layer of lasagna noodles, then half the pumpkin mixture. Make another layer of lasagna noodles and spread the ricotta over the mixture, followed by the pumpkin and escarole. Top with half the cheese, another layer of lasagna noodles, the remaining pumpkin, and another layer of lasagna noodles. Finish with the remaining garlic sauce and sprinkle with the remaining Parmesan and Fontina.
9. Bake the vegetable lasagna with pumpkin, covered with foil, for about 45 minutes. Increase the oven temperature to 200°C and continue cooking, uncovered, for another 15 minutes. Let it rest for 15 minutes, then cut and serve.
   
   Recipe Pumpkin lasagna.
   
   You can wrap the lasagna in foil and freeze it for later use. Reheat it in the oven for lunch, covered with foil, for 45 min. - 1 h., open and bake again 10-15 min.