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Pumpkin, jamón and cheese lasagna

  1. El Blog del Jamón Ibérico
  3. Las recetas de Enrique Tomás
  5. Pumpkin, jamón and cheese lasagna
Lasaña de calabaza, jamón y queso

Otros idiomas: Español Français Deutsch Italiano

If you are an unconditional fan of lasagna, today at Enrique Tomás we propose a healthier and lighter alternative to this classic Italian recipe: pumpkin, Jamón and cheese lasagna.

This is an option where we include seasonal products such as pumpkin, which lightens this dish and makes it more beneficial for our health, replacing one of the main ingredients such as pasta.

In our case, we have also decided to replace the minced meat with cured meat by adding Jamón Enrique Tomás Gran Reserva to the recipe. We have chosen it because it is a selected Jamón Serrano, of extraordinary quality and with a flavor very similar to the Jamón ibérico itself. This product will provide that contrast of flavors between sweet and salty together with the pumpkin and will give a point of intensity to the recipe. 

To bind it all together, we chose light cream cheese and a touch of grated semi-cured cheese mixture on top that fits perfectly. 

Everything ready to start preparing your recipe step by step!

Authorolga montillaCategory, , , , DifficultyAdvanced

If you are an unconditional fan of lasagna, today at Enrique Tomás we propose a healthier alternative: pumpkin, ham and cheese lasagna.

Lasaña de calabaza, jamón y queso
Yields1 Serving
Prep Time35 minsCook Time30 minsTotal Time1 hr 5 mins
FOR THE SAUCE:
 1 garlic clove
 ¼ cups light cream cheese
 ½ cup whole milk
 Salt to taste (keep in mind that the ham already adds a lot of flavor to the sauce)
FOR THE STUFFING:
 2 tablespoons of olive oil
 ½ chopped onion
 ¼ chopped celery
 1 diced tomato
 Salt to taste (keep in mind that the ham already adds a lot of flavor to the stuffing).
 Pepper to taste
 Oil to grease the pan
 6 pieces of pumpkin cut in slices
 6 slices of Jamón Gran Reserva Enrique Tomás
 2 cups of grated semi-cured cheese
 origano
1

Start with the sauce, blending the garlic with the light cream cheese, whole milk and salt, until you obtain a consistent mixture.

Pour the sauce into a hot pot over low heat and cook until it thickens, stirring constantly. Remove from heat and set aside.

2

Now... Let's get the stuffing!

In a frying pan heat the olive oil and sauté the onion and celery until they show a bright golden color. A trick: keep stirring and use medium heat.

3

Add the tomato, yellow corn and oregano. Season with salt and pepper, cook for 5 minutes, remove from heat and let cool.

4

Preheat the oven to 180 °C (350ºF) and grease with oil the container you are going to use to bake the lasagna.

5

First place one of the pumpkin slices underneath, then add the white sauce until it covers the previous layer, add the vegetable filling and on top the jamón and grated manchego cheese.

Repeat the above process until the baking dish is full and finish with cheese on the surface.

6

Bake for 25 minutes at 180 °C (350 °F).

Serve hot and accompany it, for example, with a salad of your choice. The result: a complete and delicious meal!

Ingredients

FOR THE SAUCE:
 1 garlic clove
 ¼ cups light cream cheese
 ½ cup whole milk
 Salt to taste (keep in mind that the ham already adds a lot of flavor to the sauce)
FOR THE STUFFING:
 2 tablespoons of olive oil
 ½ chopped onion
 ¼ chopped celery
 1 diced tomato
 Salt to taste (keep in mind that the ham already adds a lot of flavor to the stuffing).
 Pepper to taste
 Oil to grease the pan
 6 pieces of pumpkin cut in slices
 6 slices of Jamón Gran Reserva Enrique Tomás
 2 cups of grated semi-cured cheese
 origano

Directions

1

Start with the sauce, blending the garlic with the light cream cheese, whole milk and salt, until you obtain a consistent mixture.

Pour the sauce into a hot pot over low heat and cook until it thickens, stirring constantly. Remove from heat and set aside.

2

Now... Let's get the stuffing!

In a frying pan heat the olive oil and sauté the onion and celery until they show a bright golden color. A trick: keep stirring and use medium heat.

3

Add the tomato, yellow corn and oregano. Season with salt and pepper, cook for 5 minutes, remove from heat and let cool.

4

Preheat the oven to 180 °C (350ºF) and grease with oil the container you are going to use to bake the lasagna.

5

First place one of the pumpkin slices underneath, then add the white sauce until it covers the previous layer, add the vegetable filling and on top the jamón and grated manchego cheese.

Repeat the above process until the baking dish is full and finish with cheese on the surface.

6

Bake for 25 minutes at 180 °C (350 °F).

Serve hot and accompany it, for example, with a salad of your choice. The result: a complete and delicious meal!

Pumpkin, jamón and cheese lasagna
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Pumpkin, jamón and cheese lasagna
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Otros idiomas: Español Français Deutsch Italiano

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