Lasagna with pumpkin and nettle sauce – CHE SUGO NOVA

Lasagne alla Zucca e all'Ortica

Lasagna with pumpkin and nettle is a very special and tasty first course that will win your guests over.

Lasagna with pumpkin and nettle

Lasagna with pumpkin and nettle is a very special and tasty first course that will win your guests over.
Lasagna is the most creamy dish, that’s why so many people like it.
By using CHESUGO alla Zucca-pumpkin sauce and CHE SUGO all’ Ortica- nettle sauce, you will cook the most creamy lasagna ever and the success will be guaranteed!

CHE SUGO line is created for all those who considered  quality as  a  “must” in their kitchen, for those who have little time but love to eat well.
The preparation time is noticeably reduced so  you can dedicate yourself to something else without give up truly unique dishes, such as Lasagna with pumpkin and nettle.

Find out how to prepare Lasagna with pumpkin and nettle following our recipe.

Ingredients
Lasagna with pumpkin and nettle for 4 people:

  • 300 g of Lasagna;
  • 300 g of CHESUGO alla Zucca-pumpkin sauce;
  • 300 g of CHESUGO all’Ortica- nettle sauce;
  • 1 onion;
  • 150 g of minced veal and pork;
  • 250 g of ricotta cheese;
  • 200 g of grated Parmesan cheese;
  • 500 ml of béchamel;
  • extra virgin olive oil;
  • salt to taste;
  • pepper to taste;
  • 1 cup of white cooking wine.

Preparation
Lasagna with Pumpkin and Nettle, here’s how to prepare it:

  • clean the onion and finely chop It;
  • put the onion in a pan and let it brown with some extra virgin olive oil;
  • let it dry, then add the meat and brown it well;
  • once you’ve added the minced meat, pour a small cup of white wine;
  • taste it and add salt and pepper to taste;
  • now add CHESUGO alla Zucca – pumpkin sauce and 100 g of ricotta cheese;
  • let CHESUGO all’Ortica-nettle sauce heat using another pan;
  • now add 100 g of ricotta cheese;
  • add salt and pepper to taste;
  • take a baking dish with a high edge and spread some béchamel all over its bottom;
  • add a sheet of lasagna covering it with a ladle of pumpkin seasonings;
  • spread all the ingredients and add some grated cheese;
  • add some béchamel and cover with another sheet of lasagna;
  • now add a ladle of nettle seasonings;
  • spread again all the ingredients and add some grated cheese;
  • add some béchamel and cover with another sheet of lasagna;
  • continue in this way to get the largest possible number of lasagna layers;
  • finally cover the last layer of your lasagna with some béchamel and a sprinkle of grated cheese;
  • preheat the oven to a temperature of 180 ° and bake the lasagna for about 45 minutes;
  • if you lasagna is getting too brown  then cover it with some tin foil and remove it only the last 10 minutes of cooking ;
  • finally let the lasagna cool down for 10 minutes before serving.

Enjoy your meal!

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