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Lasagnes au Jambon Cru Pressé et Potiron - Salaison Ogier

Lasagne with layers of dry-cured ham and pumpkin

Lasagnes Jambon Cru Pressé Potiron

Summer has crept upon us.
With it, nature offers us colourful products the result of the start of warmer weather.

To keep you company, we bring you an original and tasty reinterpretation of a classic of Italian cuisine: an excellent recipe perfect for our dry-cured ham typical of the Trentino Alto Adige region .

Degree of difficulty: easy
Cooking time: 30 min
Preparation time: 30 min

Serves 4 people


  • 100 gm of fresh Emmental or smoked Provola
  • Some chopped sage
  • 25 gm of butter
  • 150 gm of pressed dry-cured ham cut into thin slices or,even better, blended
  • 100 gm of grated parmesan
  • 500 gm of pumpkin cut into small pieces
  • 300 mls creme frais
  • 4 eggs
  • A packet of fresh lasagne (250 gm), if possible very thin


  • First
    Cook the pumpkin in a saucepan or micro-wave until it is soft.
  • Second
    Add the butter and sage, mix with a fork and allow any water to evaporate.
    then add the ham.
  • Next
    Mix the eggs and crème fraîche in a dish.
    Mix in after the pumpkin has cooled.
  • Then
    Cut the cheese into small cubes.
    Place the ingredients in layers (if the lasagne is raw, cook lightly beforehand): creamed pumpkin, diced cheese, parmesan (last layer: pumpkin cream + parmesan).
  • Finally
    Put in the oven at 200c for 30 mins.

You can also enjoy it after reheating in the micro-wave (some say this tastes even better...)

This product is available from our on-line shop: