Los Angeles Pasta Recipe List

Tanino Ristorante

1043 Westwood Blvd., Los Angeles, CA 90024

Pumpkin Sage Lasagna

Yields: 4 servings

Ingredients: Pasta dough

3 C flour
4 eggs

Ingredients: Besciamella

6 yellow bell pepper
1 butter
1/2 C vegetable or chicken stock
1/2 C whipping cream
to taste salt

Ingredients: Pumpkin stuffing

1 lb pumpkin
1 bunch fresh sage
1 C Parmesan cheese
to taste ground nutmeg
butter for sautéing

Method: Pasta Dough

  • Add eggs to flour and mix well until blended.
  • Knead until pliable. Roll out into thin sheets for lasagna.
  • Cook for 1 minute in boiling water.

    Method: Pumpkin stuffing

  • Cut pumpkin in cubes. Sauté pumpkin with butter, sage, nutmeg and salt. Sauté until brown.

    Method: Besciamella

  • In a separate pot, heat milk almost to a boil.
  • In a heavy-bottomed pot, melt butter. Slowly stir in flour, a touch of salt and nutmeg. Cook but do not brown flour mixture.
  • Add milk slowly stirring until mixture is thick in texture.

    To Assemble

  • Lay cooked pasta in a lasagna pan. Place Besciamella, Parmesan Cheese (to taste) and sautéed pumpkin on pasta. Repeat this until you have four layers.
  • Top with Parmesan Cheese (to taste). Bake lasagna for 25 minutes at 375 degrees.

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