Saracen lasagna with cabbage and cinnamon pumpkin cream

Bring to the table a real creamy and tasty cuddle for your palate. We are talking about Saracen lasagna with cabbage and cinnamon pumpkin cream. Today I present you a vegetarian main dish full of taste and very simple to make. We are talking about the Seracen lasagna with Savoy cabbage and cinnamon pumpkin cream. It is a soft and delicate delicacy that is a real tasty treat for the palate. This delicacy is very popular with both adults and children of the house: for this reason, you can write down this recipe in your notebook among the simple ones that allow you to make your children eat vegetables without feeling the usual tantrums. But this delicacy is also perfect for a tasty lunch break from work that will fill you up without weighing you down.

To make this dish more delicious, you can do as I do and embellish it with a pumpkin cream made by blending 60 g of the pulp of this typical autumn vegetable with a little cooking water. In addition, you could add chunks of pumpkin toasted in a pan without any seasoning but scented with sprigs of rosemary to your liking that with their slight crunchiness would make this soft and delicate lasagna even more delicious. But, of course, you can also follow the instructions of the recipe to the letter: the result will still be excellent.

Ingredients

1 L Soy milk

350 g pumpkin

300 g Savoy cabbage

200 g cauliflower

180 g buckwheat flour

25 g potato starch

50 g cornstarch

12 boiled chestnuts

a shallot

rosemary

nutmeg

Procedure

For the recipe for Saracen lasagna with cabbage and cinnamon pumpkin cream, peel the pumpkin and cut it into cubes. Peel the shallot, brown it in a saucepan with a drizzle of oil for a couple of minutes, add the diced pumpkin (keeping aside about 50g), a pinch of salt, cover with water and cook for 25-30 minutes. Cut the cauliflower into small florets and boil them in salted water for 5-6 minutes. Peel off the cabbage and remove the central rib from each leaf; Cut the leaves into strips and brown them in a pan with a drizzle of oil and a pinch of salt for a couple of minutes. Pour 200 g of soy milk into a bowl and dissolve the cornstarch in it. Bring the rest of the milk to a boil in a saucepan with a pinch of nutmeg, pepper and salt; When it boils, add the milk with the starch and mix well with a whisk until you get the consistency of the béchamel sauce: it will take 3-4 minutes. Blend the pumpkin with a little cooking water and a pinch of cinnamon to obtain a smooth cream. Knead the buckwheat flour with the potato starch and 125 g of hot water to form a dough. Roll it out immediately, one piece at a time, so as to obtain 3 mm thick sheets; Cut them into lasagna, blanch them in salted water for 2-3 minutes, drain them and season them with a drizzle of oil. Mix the béchamel sauce with the cabbage, 8 chopped chestnuts and cauliflower, pour a little on the bottom of a baking pan (about 20x20cm), continue with a layer of pasta and repeat in this way until you run out of ingredients, finishing with a little béchamel sauce. Bake at 180°C for 35-40 minutes. Roast the diced pumpkin in a pan with a little rosemary; When they are golden, remove them and brown the other chestnuts in the same pan. Remove the lasagna from the oven, cut into slices and serve with the cinnamon pumpkin cream and the diced pumpkin and roasted chestnuts.