Autumn lasagna with pumpkin: very fast, without frying anything<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
As mentioned, preparing it is not only simple, but it is also very fast.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Ingredients<\/strong><\/p>\n\n\n\n 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.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n Then a new layer of pumpkin and so on, until you’ve run out of ingredients.<\/p>\n\n\n\n Finally, arrange pumpkin, Parmesan cheese, breadcrumbs, oil, salt, a sprinkling of pepper and then chopped thyme and parsley.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n After twenty minutes, uncover the pan and continue cooking for another twenty minutes, until a succulent crust forms.<\/p>\n\n\n\n You can serve it hot or at room temperature.<\/p>\n\n\n\n Enjoy your meal!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" 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 […]<\/p>\n","protected":false},"author":2,"featured_media":651,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-650","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nThe Procedure<\/h2>\n\n\n\n