{"id":28619,"date":"2020-12-29T17:10:12","date_gmt":"2020-12-29T16:10:12","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=28619"},"modified":"2024-01-29T18:45:21","modified_gmt":"2024-01-29T17:45:21","slug":"pumpkin-carasau-lasagna","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/pumpkin-carasau-lasagna\/","title":{"rendered":"Pumpkin and smoked cheese carasau lasagna recipe"},"content":{"rendered":"

When I turn off the last Christmas lights, it’s finally time to embrace the winter in the wardrobe and on the table where I welcome warm, nourishing dishes typical of this time of year, like a steaming tray of lasagna.<\/p>\n

I made that with carasau bread, which I used instead of a traditional pasta sheet, baked pumpkin, and smoked scamorza cheese.<\/p>\n

Carasau bread is a flatbread typical of Sardinia, and you can find it in rectangular and even round shapes. Its versatility makes it perfect for many sweet and savory recipes, not just the bread basket.<\/p>\n

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It is not the first time I have made a lasagna using carasau bread (guttiau, the one with olive oil, is also ok). The first time was during the lockdown due to COVID-19 when I also used the time to clean and order the pantry.<\/p>\n

We have a dear Sardinian friend who returns from every trip with carasau bread, pecorino cheese, and fragrant lemons from his family garden, so I always have a supply of this bread.<\/p>\n

Closed at home with my family, I cooked new recipes with the ingredients on hand. And since then, when I’m in the right mood for lasagna and have no time to make sfoglia, I recur to this excellent pasta sheet substitute.<\/p>\n

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\"Pumpkin<\/p>\n

\"Italian<\/h5>\n
Pumpkin carasau lasagna<\/strong><\/h5>\n

I prepared this lasagne with pumpkin and shallots using carasau bread instead of the traditional pasta dough (<\/span>sfoglia<\/span><\/em>).<\/span><\/p>\n

Carasau bread is a thin flatbread made of flour, semolina, water, salt, and yeast. Baked twice, in the end, it is super crispy. If you can’t find carasau bread, burritos are a good alternative.<\/span><\/p>\n

In both cases, adapt bread or pasta dough to your baking tray, as you would using sheets of egg pasta dough.<\/span><\/p>\n

It isn’t the first time I have made a lasagna with carasau bread.
\nDuring the first lockdown of this year, using the time available to tidy up the pantry, I did a few experiments making my first lasagna without pasta dough, but with carasau bread and vegetables, using the b\u00e9chamel sauce that is absent in this recipe.<\/p>\n

Baked pasta is a satisfying dish in any season and, I think, with any temperature, but it is in winter that it gives its best interpretation.<\/p>\n

The recipe I propose has a short list of ingredients besides carasau: pumpkin, sliced and smoked scamorza cheese instead of b\u00e9chamel, and Parmigiano Reggiano. I cook pumpkin in the oven with rosemary and nutmeg to enhance its taste, lightening its natural sweetness and giving it more robust notes.<\/p>\n

The dish is simple to prepare and doesn’t take much time. Try it! Carasau lasagna with pumpkin and cheese has substance as the season demands and is balanced to the taste.<\/p>\n

Buona cucina,
\nMonica<\/p>\n

Lasagne mon amour<\/em><\/strong><\/h5>\n
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