Ingredients for 4 people:
- 250 g fresh lasagna;
- 250 g pumpkin;
- 50 g parmesan cheese;
- 2 courgettes;
- 100 g speck;
- 200 g robiola cheese;
- 1 clove of garlic;
- 1 glass of milk;
- L’Equilibrato EVO Olive Oil to taste;
- Salt to taste;
- Pepper to taste;
Procedure:
- Cut the pumpkin and courgette into small cubes.
- In a non-stick pan pour a little L’Equilibrato EVO Olive oil and a clove of garlic, cook the pumpkin and courgette cubes for 15 minutes on a low heat, season with salt and pepper.
- Meanwhile, in a bowl, dilute the robiola cheese with milk and set aside.
- Dice the bacon.
- Spread a ladleful of the robiola and milk mixture on the bottom of a rectangular baking dish.
- Lay the lasagna sheets over the entire surface and top with the pumpkin, courgette and speck cubes, the Parmesan cheese and a ladle of the robiola and milk mixture. Cover with another layer of lasagna and proceed in layers until the ingredients are finished.
- Finish with a layer of lasagna sprinkled with plenty of robiola and milk mixture, sprinkle parmesan cheese and a drizzle of L’Equilibrato EVO Olive oil.
- Bake in a static oven preheated to 180° for 30 minutes, until golden brown.