Recipe Creamy pumpkin soup lasagne : Easy, Special and Delicious

Recipe Creamy pumpkin soup lasagne : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Creamy pumpkin soup lasagne. This Recipe Creamy pumpkin soup lasagne : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Creamy pumpkin soup lasagne was necessary 20m, cook 35m and serving 4. Attention: allergies . Without having to wait long, let's just check the Recipe Creamy pumpkin soup lasagne

Lasagne gets a clever revamp with canned pumpkin soup for the filling. Layer with pasta, a crispy pancetta mix, cream and bocconcini – and voila! Plus, you only need one pot!

Creamy pumpkin soup lasagne


10 Ingredients












  • 140g thinly sliced pancetta










  • 1 tbsp extra virgin olive oil










  • 1 leek, trimmed, thinly sliced










  • 3 garlic cloves, finely chopped










  • 2 tbsp chopped fresh sage, plus extra leaves, to serve










  • 5 fresh lasagne sheets










  • 505g can pumpkin soup










  • 300ml pouring cream










  • 110g baby bocconcini










  • Fresh basil leaves, to serve









  • Select all ingredients










2 Method Steps








  • Step 1


    Reserve 5 pancetta slices. Coarsely chop the remaining pancetta. Heat oil in a 25cm (top measurement) ovenproof frying pan over medium-high heat. Add the chopped pancetta to the pan with the leek and garlic. Cook, stirring often, for 3 minutes or until the pancetta is crisp. Stir in chopped sage. Transfer mixture to a bowl.


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  • Step 2


    Preheat the oven to 180C/160C fan forced. Wipe the frying pan clean. Cover the base of the pan with 1 1/2 lasagne sheets, tearing to fit. Sprinkle with one-third of the pancetta mixture. Drizzle with one-third of the pumpkin soup and one-third of the cream. Repeat to make 2 more layers of lasagne, pancetta mixture, soup and cream. Arrange bocconcini and reserved pancetta slices over the top and sprinkle with extra sage leaves. Spray with oil. Bake for 30 minutes or until golden. Set aside for 5 minutes to rest. Sprinkle with basil.



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