All the taste, all the aromas and all the colors of autumn can be found in this exquisite dish, lasagna prepared with pumpkin, savoy cabbage, radicchio and Roquefort. Lots of vegetables to fill up on fiber, mineral salts and antioxidants and then, to complete this delicious recipe, the strong and decisive touch of Roquefort cheese. Did you know that roquefort is anti-inflammatory and supports our natural defenses? Indeed, it is believed that the properties of this cheese may explain, at least in part, the famous French paradox under which, despite a high-fat diet, this population has a low incidence rate of cardiovascular disease (Petyaev et al, ScientificWorldJournal., 2013 ).
Ingredients
Dried durum wheat lasagna
300 grams of pumpkin pulp
1 red onion
1/2 head of savoy cabbage (or one if the savoy cabbage is small)
1 head of red radicchio
120 grams of roquefort cheese
Soy or rice bechamel
Extra virgin olive oil
Sea salt
Pepper
Cut the pumpkin into cubes, slice the onion and cut the savoy cabbage and radicchio into strips. In a large pan, brown the onion with a drizzle of extra virgin olive oil. Add the pumpkin and cook for five minutes, stirring often, then add the savoy cabbage and radicchio along with a ladle of water and continue to cook for 10 minutes, season with salt and pepper and then set aside. Blanch two sheets of lasagna for 3-4 minutes, then drain and let them cool, they will be used to fill all the spaces left by the dry lasagna. Grease the bottom of a pan with high sides with extra virgin olive oil and distribute a little béchamel. Cover the bottom of the pan with a layer of dried lasagna, use blanched pieces of lasagna to fill the holes. Spread a layer of béchamel, then spread the pumpkin, savoy cabbage and radicchio mixture. Distribute some Roquefort. Cover with another layer of lasagna and so on, until all the ingredients are used up. Finish with a layer of lasagna, a layer of bechamel and pieces of Roquefort. Bake at 180° C for 35 minutes, take out and serve!
