Autumn lasagna with pumpkin: very fast, without frying anything

This pumpkin parmigiana that we present today is a purely autumn recipe, if only for the presence of pumpkin. It is a second course that can easily conquer both for the simplicity of the preparation and for the soft and stringy goodness of the result.

In reality, the following recipe includes a delicious variation, and that is the use of raw pumpkin, that is, without frying, without grilling and without even first putting it in the oven.

As mentioned, preparing it is not only simple, but it is also very fast.

After cleaning the pumpkin, cut it into thin slices, lightly dip them in flour and arrange it in layers alternating with mozzarella, parmesan and cooked ham.

Autumn lasagna with pumpkin: very fast, without frying anything

Ingredients

These are the ingredients needed: a kilo of pumpkin (including the skin); 400 grams of mozzarella (fior di latte); double-zero flour to taste; 150 grams of cooked ham; extra virgin olive oil to taste; Parmigiano Reggiano to taste; breadcrumbs to taste; thyme, parsley and rosemary to taste; salt to taste.

The Procedure

Clean the pumpkin from the seeds, remove the skin and cut it into rather thin slices, maximum half a centimeter wide. Lightly flour these pumpkin strips.

Now take a baking sheet and brush the bottom with oil. Then arrange a first layer of pumpkin, cover it with parmesan, cooked ham, mozzarella in small pieces, a drizzle of oil and a pinch of salt.

Then a new layer of pumpkin and so on, until you’ve run out of ingredients.

Finally, arrange pumpkin, Parmesan cheese, breadcrumbs, oil, salt, a sprinkling of pepper and then chopped thyme and parsley.

Place in a preheated oven at 200 degrees for about twenty minutes, covering everything with either a sheet of wet and wrung out parchment paper or aluminum foil.

After twenty minutes, uncover the pan and continue cooking for another twenty minutes, until a succulent crust forms.

You can serve it hot or at room temperature.

Enjoy your meal!