Creamy Comfort: Pumpkin and Toasted Sage Lasagna

Preheat the oven to 200°C. Distribute the pumpkin cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, season with salt and pepper. Bake for 25-30 minutes, or until they are soft and slightly caramelized. Set aside.

While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes, until they brown and release their water. Add the chopped garlic and cook for 1 more minute, perfuming the environment.

Add the chopped collard greens to the mushroom skillet and cook for 2-3 minutes, until wilted. Season with salt and pepper. Turn off the heat and set aside. This vegetable mixture brings depth of flavor and nutrients to your lasagna.

For the sage and browned butter bechamel: In a medium saucepan, melt the butter over medium heat. Cook for 3-5 minutes, stirring occasionally, until the butter acquires a golden color and a nutty aroma. Add the chopped sage and cook for 1 more minute. This is the secret of this recipe: the brown butter.

Add the wheat flour to the pan with the browned butter and sage. Cook, stirring constantly, for 1-2 minutes, forming a roux. Pour the heated milk gradually, beating vigorously with a whisk to avoid lumps. Cook until thickened, season with salt, pepper, and nutmeg. The professional technique is the slow incorporation of milk for a smooth sauce.

In a small bowl, mix the ricotta with 2 tablespoons of grated parmesan, salt, and pepper. This mixture adds a layer of creaminess and freshness to the lasagna. Keep the ingredients simple to enhance the main flavor.

Hora de montar! Espalhe uma fina camada do bechamel no fundo de um refratário (aprox. 23x33cm). Coloque uma camada de placas de lasagna. Em seguida, adicione metade da abóbora assada, metade da mistura de cogumelos e couve. Espalhe metade da ricota.

Regue com mais bechamel, cubra com queijo muçarela e parmesão. Repita as camadas: placas de lasagna, o restante da abóbora, cogumelos e couve, ricota, bechamel, muçarela e parmesão. Finalize com uma camada generosa de bechamel e queijos. A dica mais importante é não sobrecarregar as camadas para um cozimento uniforme.

Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the aluminum foil and bake for another 15-20 minutes, or until the top is golden and bubbly. Let rest for 10 minutes before serving, so the layers settle. The most common mistake is cutting the lasagna too hot, resulting in collapse.