Buckwheat lasagna with ricotta, spinach, pumpkin, and Bresaola della Valtellina IGP

🍽️ Buckwheat Lasagna with Ricotta, Spinach, Pumpkin, and Bresaola from Valtellina IGP

A rustic and refined first course that unites Valtellinese tradition with a creative and tasty touch 🎃🥩🧄

Introduction

If you’re looking for an original alternative to classic lasagna, this buckwheat lasagna with Bresaola from Valtellina IGP is the perfect choice!
The fresh buckwheat pasta meets a creamy filling of ricotta, spinach, and pumpkin flavored with aromatic herbs. Completing the dish are layers of Bresaola IGP and shavings of Casera DOP, for a result rich in flavor and perfect to serve for a Sunday lunch or a dinner with guests. 😍

📝 Ingredients (for 4 people)

For the pasta:

• 260 g of 00 flour
• 100 g of buckwheat flour
• Cold water to taste

For the filling:

• 150 g of fresh ricotta
• 180 g of cooked spinach
• 400 g of pumpkin pulp in cubes
• 200 g of Bresaola from Valtellina IGP
• 80 g of Valtellina Casera DOP shavings
• 65 g + 15 g of breadcrumbs
• Nutmeg to taste
• 1 sprig of rosemary
• 1 sprig of thyme
• 2 leaves of bay leaf
• Butter for the baking dish

👩‍🍳 Step-by-step preparation

Pasta:

1. Mix the two flours with cold water as needed, until a smooth and compact dough is obtained.
2. Let it rest for 30 minutes, then roll out the pasta into rectangular sheets 1–2 mm thick.
3. Cook the sheets in salted water for 2 minutes, then cool them in ice cold water. Dry them on a clean towel.

Fillings:

1. Bake the pumpkin in the oven at 200°C for 20 minutes, seasoning it with thyme, rosemary, and bay leaf.
2. Reduce the pumpkin to puree with a fork and add 65 g of breadcrumbs. Set aside.
3. Finely chop the spinach and mix it with the ricotta, the remaining 15 g of breadcrumbs, and a grating of nutmeg.
4. Cut 1/3 of the Bresaola into julienne, leave the rest whole for the layers.

🧩 Assembly of the lasagna

In a buttered baking dish, layer the ingredients as follows:

1. Pasta
2. Bresaola from Valtellina IGP in slices
3. Pumpkin puree
4. Pasta
5. Bresaola in slices
6. Ricotta and spinach
7. Pasta
8. Bresaola cut into julienne
9. Shavings of Casera DOP and a sprinkle of breadcrumbs

🔥 Baking

• Bake the lasagna in a preheated oven at 170°C for 35 minutes.
• Let it rest for 2-3 minutes before serving, to compact the layers and make cutting easier.

🧀 Extra tip

You can enrich the recipe with a light béchamel with Casera if you want an even creamier touch.

The image of the dishes is purely indicative and does not necessarily correspond precisely to the recipe