Autumn Lasagna with Pumpkin, Pulled Beef & Crispy Sage by Tanerxaydin

Ingredients

• 1.5 kg (3.3 lb) beef chuck roast, trimmed and cut into 2-inch chunks
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1/2 cup dry red wine
• 1 (796 ml / 28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 2 cup beef broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 medium (1 kg / 2.2 lb) hokkaido pumpkin (or butternut squash), peeled, seeded, and cubed
• 2 tbsp olive oil (for pumpkin)
• 1/2 tsp nutmeg (for pumpkin)
• 1/2 cup (113g) unsalted butter
• 1/2 cup (60g) all-purpose flour
• 6 cup whole milk, warm
• 1/2 tsp nutmeg (for béchamel)
• 1 box (250g / 9 oz) no-boil lasagna noodles
• 1 cup pecorino romano cheese, freshly grated, plus more for topping
• 1 cup fresh mozzarella, shredded (optional)
• 1/4 cup fresh sage leaves
• 2 tbsp olive oil (for crispy sage)
• 1/2 tsp (adjust to taste) salt and freshly ground black pepper

Instructions

1. Prepare the Pulled Beef Ragu: Season beef chunks generously with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear beef in batches until browned on all sides, about 3-4 minutes per side. Remove beef and set aside.
2. Add onion, carrots, and celery to the pot, reducing heat to medium. Cook, stirring occasionally, until softened, about 8-10 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
3. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook until the wine is mostly reduced, about 3-5 minutes. Stir in crushed tomatoes, tomato paste, beef broth, bay leaves, and dried thyme. Return seared beef to the pot.
4. Bring the ragu to a gentle simmer, then reduce heat to low, cover, and cook for 2.5-3 hours, or until beef is fork-tender. Stir occasionally. Remove beef from the pot and shred using two forks. Return shredded beef to the sauce, stir well, and season with salt and pepper to taste. Discard bay leaves.
5. Prepare the Pumpkin Purée: Preheat oven to 200°C (400°F). Toss cubed pumpkin with 2 tablespoons olive oil, salt, pepper, and 1/2 teaspoon nutmeg on a baking sheet. Roast for 25-30 minutes, or until very tender. Let cool slightly, then transfer to a food processor and blend until smooth. Set aside.
6. Make the Pumpkin Béchamel Sauce: In a medium saucepan, melt 1/2 cup butter over medium heat. Whisk in all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency, about 8-10 minutes.
7. Remove béchamel from heat and stir in the roasted pumpkin purée, 1/2 teaspoon nutmeg, and salt and pepper to taste. Mix until well combined and smooth.
8. Prepare Crispy Sage: Heat 2 tablespoons olive oil in a small pan over medium heat. Add fresh sage leaves in a single layer and fry for 30-60 seconds per side, or until crisp and fragrant. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.
9. Assemble the Lasagna: Preheat oven to 190°C (375°F). Spread a thin layer of pumpkin béchamel sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of lasagna noodles over the sauce, breaking them to fit if necessary.
10. Spread about one-third of the pulled beef ragu over the noodles, then top with one-quarter of the remaining pumpkin béchamel sauce. Sprinkle with some grated Pecorino Romano and shredded mozzarella (if using). Repeat the layers: noodles, ragu, béchamel, cheeses, finishing with a final layer of noodles topped with béchamel and a generous sprinkle of Pecorino.
11. Cover the baking dish loosely with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly. Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with crispy sage leaves.
12. Season the beef ragu and pumpkin béchamel to taste with salt and freshly ground black pepper as you go.