Savory pumpkin lasagna with prosciutto, gruyere, rosemary, and thyme.
Servings: 8 people
- 8 oz prosciutto
- 1 tbsp olive oil
- 2 large shallots, diced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1/2 cup butter
- 1/2 cup flour
- 4 cups milk
- 2 cups chicken broth
- 14 oz canned pumpkin puree
- 16 oz no boil lasagna noodles
- 8 oz Gruyere cheese, shredded
- 1/4 cup Parmesan cheese, grated
Preheat the oven to 350º. Place the prosciutto slices in a single layer on two baking sheets lined with parchment paper. Bake in the oven for 15 minutes, or until the prosciutto is crispy. Remove from the oven, cool slightly, then chop.
Meanwhile, heat olive oil in a frying pan over medium heat. Add the shallots and sauté until light golden. Remove from the heat and stir in the rosemary, thyme, and chopped prosciutto.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk to combine, then let cook for about a minute. Pour the milk in a little at a time, whisking after each addition. The mixture will clump together in the beginning but if you continue adding the milk slowly and whisking, it will eventually loosen up and make a smooth sauce. Add the chicken broth all at once, turn the heat to high, and bring to a boil while whisking. Once the sauce boils, lower the heat and simmer for 5 minutes to thicken the sauce. Turn off the heat, add the canned pumpkin and 2 tsp. salt, and whisk to combine.
To assemble the lasagna, spread about 1 cup of the sauce over the bottom of a 9x13 ceramic or glass baking dish, then top with 3-4 lasagna noodles. Overlap them as little as possible to avoid undercooked noodles. Don't be afraid to break pieces off, they don't have to look perfect in the dish! Spread 1/4 of the remaining sauce over the noodles, then 1/3 of the prosciutto mixture and 1/4 of the Gruyere. Repeat this noodles, sauce, prosciutto, Gruyere layering two more times. Finish with a final layer of noodles, the remaining sauce, the remaining Gruyere, and the Parmesan cheese. Cover with foil and bake for 45 minutes, then uncover and bake for 10 more minutes.
The pumpkin lasagna can be assembled and kept refrigerated one day ahead.