Pumpkin Lasagna | Bengingi

Ingredients

• For the pumpkin puree
• 3 small pumpkins
• 1 tbsp extra virgin olive oil
• 1 tsp salt
• For the pasta sheets
• 600 gr all purpose flour
• 5 free range eggs
• 3 tbsp pumpkin puree
• For the ragu
• 1 lb boneless short ribs, diced
• 2 carrots, chopped
• 2 cups chicken stock
• 1 1/2 cups of red wine
• 1 leek, chopped
• 1 fennel, chopped
• 1 tbsp tomato concentrate
• Black pepper
• Salt
• Extra virgin olive oil
• For the Béchamel sauce
• 3 cups whole milk
• 1/2 stick of butter
• 2 tbsp all purpose flour
• For serving
• Parmigiano Reggiano