Delicious lasagna made with pumpkin, sausage, and béchamel sauce. Layered with non-pre-cooked lasagna sheets, this dish is baked until golden and bubbling.
1: Cut the pumpkin into cubes without the skin.
2: In a pan, heat 2-3 tablespoons of oil with the halved garlic and let it infuse.
3: Add the cubed pumpkin, rosemary, and a pinch of salt, then cook for 15 minutes on medium-high heat.
4: Remove the sausage from its casing and crumble it with your hands.
5: Add the crumbled sausage to the same pan with the cooked pumpkin and cook for 5 minutes on high heat.
6: In a baking dish, make a light layer of béchamel at the bottom.
7: Layer with non-pre-cooked lasagna sheets, followed by a layer of pumpkin and sausage.
8: Add more béchamel and a little Parmesan, then continue to layer ingredients until exhausted.
9: Finish with a layer of lasagna, abundant béchamel, the remaining pumpkin and sausage, and plenty of grated Parmesan.
10: Bake in a preheated oven at 200° for about 25 minutes.
