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Pumpkin Lasagna: the ultimate recipe for a tasty and easy-to-make main dish

Total time: 80 Min
Difficulty: Low
Serves: 8 people
By Cookist

Pumpkin lasagna is a delicious main dish ideally prepared in autumn, when pumpkins are in season. It is a vegetarian recipe prepared with lasagna noodles, béchamel sauce, cheese, pumpkin and grated parmesan cheese. Baking the lasagna in the oven will make it creamy and create that irresistible golden brown, crunchy crust on its surface.

It's a great dish to serve at a family Sunday lunch or at a party, this lasagna will win everyone's hearts. You can use the kind of pumpkin you like the most: we recommend ones with firm and compact flesh and a strong aroma.

Let's find out how to make this step-by-step recipe for a delicious pumpkin lasagna. If you like pumpkin, don’t miss our recipe for pumpkin risotto and pumpkin Alfredo.


You can make the lasagna noodles at home or buy them fresh or dried in a store. You don’t have to boil them before adding them to the tray, but if you choose not to do so, it is advisable to prepare a runnier béchamel sauce.

You can use different kinds of stringy cheese, like provola, mozzarella, gorgonzola or taleggio.

You can also add bits of roasted sausage, ham or speck. You can add some mushrooms, nuts or black truffle, which is a perfect match for pumpkin.

How to store Pumpkin Lasagna

You can store the lasagna in the refrigerator for 1-2 days, wrapped in cling film. You can also freeze pumpkin lasagna for 1-2 months.

for lasagna
lasagna noodles
Pumpkin pulp
500 g
Stringy cheese
250 g
Grated parmesan cheese
100 g
1 clove
Extra virgin olive oil
salt to taste
Pepper to taste
for béchamel sauce
500 ml
50 g
Flour 0
40 g
salt to taste
ground nutmeg to taste

How to make Pumpkin Lasagna

Wash the pumpkin and remove the seeds and filaments inside.

Dice it.

In a large shallow pan, heat the oil and sauté the garlic with some rosemary twigs.

Add the diced pumpkin and cook for a few minutes over high heat.

With a ladle, add water or broth and keep doing so as soon as it evaporates.

Add salt and pepper and cook for 10-15 minutes or until when the pumpkin turns soft. Set aside for later.

In the meantime, get started on the béchamel: melt the butter in a pot and sieve the flour. Mix thoroughly.

Pour in the warm milk.

Add salt and nutmeg and mix until the sauce is denser.

Mix 1/3 of the pumpkin with the béchamel sauce.

Mix until combined and creamy.

Start assembling the lasagna: begin with a layer of pumpkin béchamel sauce, then add the first noodle.

Add more pumpkin.

Add cheese cubes and grated parmesan cheese.

Repeat until the ingredients are all in the tray. The last layer should be made of béchamel and grated parmesan cheese.

Bake your lasagna at 200°C/390°F for 30 minutes, take out of the oven and let cool for a few minutes before serving. Enjoy!

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