Lasagna with Butter nut Squash, Radicchio and Provola Cheese
200g of Smoked Provola
1 pinch of nutmeg
75g of flour
450g of Pumpkin (Clean)
1 White Onion
1,3 l of whole milk
Parmiggiano cheese
Salt & Pepper
Olive oil
Walnuts
1- Prepare the roux, the starting point to make the béchamel sauce, which is made by stirring butter and flour in a skilet until the mixture does not detach itself from the sides of a pan. Make sure it does not stick. To make the béchamel, then add the hot milk, a pinch of nutmeg and salt, bring to boil, stirring to prevent lumps from forming.
2-Dice the squash into small cubes, cut the onion into thin slices and coarsely chop the Radicchio. Sauté the vegetables in a non stick skillet with some olive oil. When they wilt, remove from heat, season with salt and pepper.
3-Spread a ladle of béchamel and sauce on the bottom of a baking dish, then place two sheets of lasagna over it, cover them with the sauce and the béchamel, also adding the nuts, Parmiggiano and the provola cheese. Repeat the operation five times. Bake it in a hot oven (180C) for 20 minutes.