Pumpkin, Spinach & Sausage White Lasagna

This lasagna is ideal for fondant cheese. The sweet delicate flavors of the cheeses and pumpkin is well balanced by the opposing lemonish-spinach and especially by the spiced, and lightly chilly, sausage.

It was a real success when I served it to my guests last night. Therefore, I hope you will enjoy it too πŸ™‚

Pumpkin, Spinach & Sausage White Lasagna
  • DifficultyEasy
  • Preparation time30 Minutes
  • Cooking time1 Hour
  • Servingserves 3/4 people
  • Cooking methodOven
  • CuisineItalian


  • 1 lbesciamella sauce
  • 800 gpumpkin pulp
  • 600 gfresh spinach leaves
  • 300 gSicilian or Maltese spiced pork sausage
  • 250 gSicilian provolone cheese
  • 250 ggrated Pecorino cheese (or Parmesan cheese)
  • 200 gfresh lasagne
  • 35 gbutter
  • 2 spoonsbreadcrumb
  • 2 pinchestable salt
  • 2 spoonsextra virgin olive oil
  • 1medium onion
  • 1 sprigfresh rosemary
  • 1small lemon


  1. – wash and rinse well the spinach;

    – bring to boil abundant salted water and simmer the spinach for about 5 minutes;

    – drain the spinach and squeeze them well to remove all the water in excess;

    – transfer them in them in a bowl and season them with the lemon juice;

    – keep them aside for when you will assemble the lasagna;

    – chop the onion finely and put it into a large saucepan;

    – add 2 pinches of table salt, 2 full spoons of extra virgin olive oil and mix well;

    – chop the pumpkin in small cubes and put them onto the onion;

    – top with the rosemary and crushed garlic clove;

    – put the saucepan on the stove on medium heat;

    – as soon as the oil starts to saute lower the heat to minimum, cover the saucepan and let the vegetables simmer slowly;

    – when the vegetables become soft (it will take around 20 minutes) remove the lid and put the heat to medium and stir well for a few seconds;

    – the pumpkin will be ready when most of the water will have evaporated. You must obtain a creamy sauce, not a liquid one;

    – remove the saucepan form the stove;

    – remove the garlic and rosemary from the stewed pumpkin;

    – transfer half of the stewed pumpkin into a food processor together with the besciamella sauce, and blend everything together till you get a nice smooth and thick orange sauce;

    – chop the provolone cheese and the sausage in cubes and keep them aside;

    – grease a 14 inch baking tray with butter, and sprinkle it with one spoonful of breadcrumbs;

    – spread a thin layer of sauce at the bottom of the tray;

    – now lay one sheet of lasagna, cut a second one into stripes to cover all the base of the tray;

    – pour enough sauce to cover the lasagna sheets, and spread a handful of spinach bites, stewed pumpkin, provolone cheese, sausage and top everything with a generous sprinkle of grated cheese;

    – lay another layer of lasagna, then sauce, spinach, pumpkin, cheese, sausage and grated cheese;

    – carry on with this process till you finish the sauce (you should make around 4 layers);

    – sprinkle the top with a spoonful of breadcrumbs and one of grated Parmesan cheese;

    – cut the remaining butter into small pieces and spread it on top;

    – bake at 175 degrees for about 1 hour;

    – when ready, remove the lasagna from the oven and allow them to rest for about 30 minutes before serving them.

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