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Home Pumpkin lasagna

Pumpkin lasagna

Vegetarian Autumn cooking Comfort food Family Pumpkin Lasagna Italian

Pumpkin in lasagna works brilliantly: the sweet flavour pairs perfectly with savory béchamel and fragrant sage. This is the kind of dish that brings the whole table to a happy silence. Scoop it straight from the baking dish at the table and enjoy each layer together.

x_ckl_recipe_markerPumpkin lasagna A hearty vegetarian lasagna with sweet pumpkin, creamy béchamel and melting mozzarella. Perfect for a cozy dinner or a weeknight with something extra. How to make pumpkin lasagna? Main course Italian 4 servings 25 min 45 min 10 min 80 min

Preheat the oven to 200°C (180°C fan).
Peel the pumpkin, remove the seeds and cut the flesh into about 2 cm cubes. Spread over a baking tray, drizzle with olive oil, and season with salt, pepper and a pinch of nutmeg. Roast in the oven for 20 minutes until the cubes are tender and lightly golden. Remove and set aside.
Meanwhile make the béchamel. Melt the butter in a saucepan over medium heat. Add the flour and stir well for 1 minute to form a smooth roux. Gradually add the milk while stirring continuously. Let the sauce simmer gently for 5 minutes until nicely thickened. Season with salt, pepper and nutmeg.
Heat a splash of olive oil in a frying pan. Sauté the onion and garlic for 3 minutes over medium heat. Add the roasted pumpkin cubes and roughly mash the mixture with a fork or lightly crush it so you get a creamy filling. Stir in the chopped sage.
Lower the oven temperature to 180°C (160°C fan). Grease the baking dish with a small knob of butter.
Assemble the lasagna in layers. Start with a thin layer of béchamel on the bottom of the dish. Lay down lasagne sheets. Spread a layer of pumpkin filling over them, followed by a layer of béchamel and some grated Parmesan. Repeat until all ingredients are used, finishing with a layer of lasagne sheets, the remaining béchamel and the mozzarella slices on top.
Sprinkle the top with the remaining Parmesan. Cover the baking dish with aluminium foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until the top is golden brown and bubbly.
Let the lasagna rest for 10 minutes before you slice it. This helps the layers hold together. Serve straight from the dish and enjoy.

Vegetarian Autumn cooking Comfort food Family Pumpkin Lasagna Italian 1 kg pumpkin (e.g. butternut or Hokkaido), peeled and diced 12 lasagne sheets (dried, precooked) 2 tbsp olive oil 1 onion, finely chopped 2 cloves garlic, finely chopped 10 sage leaves, finely chopped 250 g mozzarella, sliced 60 g Parmesan, grated Salt and pepper to taste Pinch of nutmeg For the béchamel sauce: 60 g butter 60 g flour 800 ml whole milk Salt, pepper and nutmeg Baking dish Baking tray Saucepan Frying pan Whisk or wooden spoon Cutting board Sharp knife Aluminium foil Frying Pan frying-pan Baking trays baking-sheets Sauce pan saucepan Emile Henry Roaster Chicken - Grand Cru - 42 x 28 cm / 8 Liters Emile Henry Braadslede Creamy gnocchi with gorgonzola, spinach and walnuts foodies-creamy-gnocchi-with-gorgonzola-spinach-and-walnuts Autumn muffins with pumpkin and walnuts foodies-autumn-muffins-with-pumpkin-and-walnuts Vegetable lasagna with spinach and feta foodies-vegetable-lasagna-with-spinach-and-feta Risotto with spinach and pesto foodies-risotto-spinach-pesto

Recipe

Pumpkin lasagna

A hearty vegetarian lasagna with sweet pumpkin, creamy béchamel and melting mozzarella. Perfect for a cozy dinner or a weeknight with something extra.

Course	Main course
Kitchen	Italian
Servings	4 servings

Preparation time

Preparation time	25 min
Time in oven	45 min
Stiffen up min.	10 min
Total	80 min

Equipment

Baking dish
Baking tray
Saucepan
Frying pan
Whisk or wooden spoon
Cutting board
Sharp knife
Aluminium foil

Ingredients

1 kg pumpkin (e.g. butternut or Hokkaido), peeled and diced
12 lasagne sheets (dried, precooked)
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
10 sage leaves, finely chopped
250 g mozzarella, sliced
60 g Parmesan, grated
Salt and pepper to taste
Pinch of nutmeg
For the béchamel sauce:
60 g butter
60 g flour
800 ml whole milk
Salt, pepper and nutmeg

How to make pumpkin lasagna?

Preheat the oven to 200°C (180°C fan).
Peel the pumpkin, remove the seeds and cut the flesh into about 2 cm cubes. Spread over a baking tray, drizzle with olive oil, and season with salt, pepper and a pinch of nutmeg. Roast in the oven for 20 minutes until the cubes are tender and lightly golden. Remove and set aside.
Meanwhile make the béchamel. Melt the butter in a saucepan over medium heat. Add the flour and stir well for 1 minute to form a smooth roux. Gradually add the milk while stirring continuously. Let the sauce simmer gently for 5 minutes until nicely thickened. Season with salt, pepper and nutmeg.
Heat a splash of olive oil in a frying pan. Sauté the onion and garlic for 3 minutes over medium heat. Add the roasted pumpkin cubes and roughly mash the mixture with a fork or lightly crush it so you get a creamy filling. Stir in the chopped sage.
Lower the oven temperature to 180°C (160°C fan). Grease the baking dish with a small knob of butter.
Assemble the lasagna in layers. Start with a thin layer of béchamel on the bottom of the dish. Lay down lasagne sheets. Spread a layer of pumpkin filling over them, followed by a layer of béchamel and some grated Parmesan. Repeat until all ingredients are used, finishing with a layer of lasagne sheets, the remaining béchamel and the mozzarella slices on top.
Sprinkle the top with the remaining Parmesan. Cover the baking dish with aluminium foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until the top is golden brown and bubbly.
Let the lasagna rest for 10 minutes before you slice it. This helps the layers hold together. Serve straight from the dish and enjoy.

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A good baking dish really makes a difference with a dish like this. You want even heat distribution so every layer cooks through and you get a nice golden crust. Choose a dish that can go straight from the oven to the table: that saves an extra serving dish and looks very appealing too.

Leftovers of pumpkin lasagna keep well in the fridge and are just as tasty the next day. You can also assemble the lasagna in advance and keep it covered in the fridge until you need it. Just bake it that day and you’re done. Ideal if you’re hosting and don’t want any fuss.

Related products

Emile Henry Roaster Chicken - Grand Cru - 42 x 28 cm / 8 Liters

In stock

€135,90

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