Pumpkin Lasagna: A Quick And Easy Recipe

This is a smooth, subtly sweet pumpkin filling layered with silky béchamel and sticky, vinegary caramelized onions. This lasagna sings festivity on every forkful. It’s comforting without being heavy, guests will definitely enjoy it, and suitable for any occasion.

The preparation is straightforward, making it an accessible option for those who appreciate seasonal ingredients and classic Italian-inspired cuisine.

What is Pumpkin Lasagna?

Pumpkin lasagna is a seasonal dish based on the Italian baked pasta. But instead of a meaty ragù or a ricotta-spinach filling, roasted pumpkin puree takes center stage. While lasagna itself is an old Italian staple, rooted in Emilia-Romagna traditions, using squash and pumpkin in pasta bakes is more recent.

Using roasted pumpkin puree gives depth and caramelized flavor you can’t get from canned alternatives, though both have their place.

Pro Tips for the Best Pumpkin Lasagna

• Roast the pumpkin until fork-tender and slightly caramelized at the edges. This added depth of flavor will lift the whole dish.
• Strain excess liquid from the pumpkin if it seems watery. Spread it on a tray and let it steam off for a few minutes, or tilt the bowl and spoon off any watery top layer.
• Use freshly grated Parmesan for the béchamel. Pre-grated often contains anti-caking agents that affect melting.

Frequently Asked Questions

How creamy should the pumpkin puree be?

Aim for a smooth, fork-mashed or sieved puree with no large chunks. A slightly textured puree is fine, but lumps may interfere with even layering.

Do I need to pre-cook lasagna sheets?

It depends on the type. Traditional dried lasagna sheets often benefit from brief pre-boiling or soaking to prevent dryness. While many no-boil sheets are designed to cook in the oven from dry.

How to Store Pumpkin Lasagna

Refrigerate leftovers in an airtight container for 3-4 days. Reheat in the oven, covered with foil at 160°C/325°F until warmed through, then uncover for 5-10 minutes to refresh the top.

How to Make Pumpkin Lasagna

Peel, seed, and slice the pumpkin.

Step 1

Step 1

Peel, seed, and slice the pumpkin.

Arrange the slices on a baking tray lined with parchment and bake at 180°C/360°F for 25 minutes, or until the pumpkin is soft and starting to caramelise at the edges.

Step 2

Step 2

Arrange the slices on a baking tray lined with parchment and bake at 180°C/360°F for 25 minutes, or until the pumpkin is soft and starting to caramelise at the edges.

Transfer the roasted pumpkin to a bowl and mash thoroughly.

Step 3

Step 3

Transfer the roasted pumpkin to a bowl and mash thoroughly.

Heat a splash of olive oil in a wide frying pan over medium heat. Add the thinly sliced red onions, salt, red wine vinegar, and brown sugar, and stir to combine.

Step 4

Step 4

Heat a splash of olive oil in a wide frying pan over medium heat. Add the thinly sliced red onions, salt, red wine vinegar, and brown sugar, and stir to combine.

Continue to cook until the onions have caramelized. Remove from heat and set aside.

Step 5

Step 5

Continue to cook until the onions have caramelized. Remove from heat and set aside.

In a saucepan, mix butter and flour.

Step 6

Step 6

In a saucepan, mix butter and flour.

Add milk and parmesan to the saucepan until the bechamel is creamy. Season with salt and a good pinch of nutmeg.

Step 7

Step 7

Add milk and parmesan to the saucepan until the bechamel is creamy. Season with salt and a good pinch of nutmeg.

Start by assembling your lasagna by spooning a thin layer of béchamel over the bottom of your baking dish to prevent sticking. Then, lay lasagna sheets to fill the base, spread a thin, even layer of pumpkin puree over the pasta, scatter a generous spoonful of caramelised onions on top, and add another layer of béchamel over the onions to glue the layers together.

Step 8

Step 8

Start by assembling your lasagna by spooning a thin layer of béchamel over the bottom of your baking dish to prevent sticking. Then, lay lasagna sheets to fill the base, spread a thin, even layer of pumpkin puree over the pasta, scatter a generous spoonful of caramelised onions on top, and add another layer of béchamel over the onions to glue the layers together.

Repeat layering until the dish is filled, finishing with a layer of béchamel on top.

Step 9

Step 9

Repeat layering until the dish is filled, finishing with a layer of béchamel on top.

Sprinkle the final top with extra grated parmesan and bake at 180°C/360°F for 50 minutes.

Step 10

Step 10

Sprinkle the final top with extra grated parmesan and bake at 180°C/360°F for 50 minutes.

While the lasagna bakes, melt butter in a small saucepan and briefly fry the sage leaves for a  few minutes, and remove from the heat.

Step 11

Step 11

While the lasagna bakes, melt butter in a small saucepan and briefly fry the sage leaves for a  few minutes, and remove from the heat.

When the lasagna is done, remove it from the oven, arrange the sage leaves, slice, and serve.