Pumpkin lasagna might sound like a seasonal oddity, but it’s become my go-to for cozy weekends. There’s something about roasting pumpkin that unlocks a concentrated, sweet flavor — it makes the dish feel rich without relying solely on cheese. Plus, it’s a way to sneak extra veggies into a comfort food classic.
Why I Keep Coming Back to This Pumpkin Lasagna
It’s a seasonal comfort that makes me nostalgic for autumns past, yet it’s versatile enough for any winter gathering. The sweet pumpkin and smoky cheese combo feels like a warm hug on cold nights. Plus, it’s a dish that feels special, but is surprisingly easy to put together after a little practice.
Breaking Down the Ingredients
- Pumpkin slices: Sweet, tender, and caramelized at the edges, they form the hearty base.
- Ricotta cheese: Adds creaminess and a mild richness, balancing the sweetness of the pumpkin.
- Mozzarella: Melted gooeyness that turns golden, essential for that cheesy top.
- Lasagna sheets: Al dente and sturdy enough to hold all the layers without sogging.
- Nutmeg: A pinch in the béchamel infuses a warm, spicy aroma that elevates the dish.
- Parmesan: Sharp, salty, and crispy on top, it’s the finishing touch that pulls it all together.
- Olive oil: Roasts and lightly coats the pumpkin slices, enhancing flavor and preventing sticking.
Tools & Equipment Needed
- Sharp knife: For slicing pumpkin thinly and cleanly.
- Baking dish (9×13 inch): To layer and bake the lasagna evenly.
- Saucepan: For preparing béchamel.
- Whisk: To stir béchamel smoothly without lumps.
- Aluminum foil: Covering the lasagna if it starts to brown too quickly.
The Art of Layering and Baking
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Slice the pumpkin thinly — aim for about 0.5 cm thick slices. Roasting the pumpkin first concentrates its sweetness.
Step 3: Cook your béchamel with a pinch of nutmeg until smooth and slightly thickened, around 8 minutes.
Step 4: Layer your lasagna: start with a light spread of béchamel, then pumpkin slices, cheeses, and lasagna sheets.
Step 5: Repeat layers until you reach the top, finishing with a generous cheese layer.
Step 6: Bake uncovered for 40-45 minutes, until bubbly and golden on top.
Step 7: Let it rest for 10 minutes before slicing — the layers need to set.
Cooking Checkpoints & Tips
- Pumpkin slices should be tender and slightly caramelized at the edges.
- Béchamel should be smooth, with no lumps, and coat the back of a spoon.
- Lasagna layers should hold their shape but be tender enough to cut easily.
Common Mistakes & How to Fix Them
- Pumpkin slices are uneven or too thick.? Use a sharp knife to prevent uneven slices.
- The top is over-torched before the inside cooks.? Cover with foil if cheese browns too fast.
- Béchamel turns lumpy or too thick.? Add a splash of milk to loosen the béchamel.
- Lasagna falls apart when sliced.? Let it rest for at least 10 minutes.
Pumpkin Lasagna
Equipment
- Sharp knife
- Baking dish (9x13 inch)
- Saucepan
- Whisk
- Aluminum foil
Ingredients
- 1 kg pumpkin slices aim for about 0.5 cm thick slices
- 1 cup ricotta cheese for creaminess and mild richness
- 2 cups mozzarella cheese shredded, for gooeyness and browning
- 12 lasagna sheets lasagna sheets al dente and sturdy
- 1/4 teaspoon nutmeg adds warm aroma when mixed into béchamel
- 1/2 cup Parmesan grated, for topping and flavor
- 2 tablespoons olive oil for roasting pumpkin and greasing layers
- 3 cups milk for béchamel sauce
- 3 tablespoons butter for béchamel
- 3 tablespoons flour for thickening béchamel
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Slice the pumpkin into thin, even slices about 0.5 cm thick using a sharp knife.
- Arrange the pumpkin slices on the prepared baking sheet, drizzle with olive oil, and roast for about 20-25 minutes until tender and lightly caramelized at the edges.
- While the pumpkin roasts, prepare the béchamel sauce: melt butter in a saucepan over medium heat, then whisk in flour and cook for 1-2 minutes until lightly golden.
- Gradually pour in the milk, whisking constantly to prevent lumps, and cook for about 8 minutes until the sauce thickens and coats the back of a spoon. Stir in a pinch of nutmeg.
- Spread a thin layer of béchamel at the bottom of the baking dish, then layer with roasted pumpkin slices, dollops of ricotta, a sprinkle of Parmesan, and lasagna sheets. Repeat this process until all ingredients are used, finishing with a layer of béchamel and shredded mozzarella on top.
- Sprinkle the remaining Parmesan over the top layer and cover the dish loosely with aluminum foil.
- Bake uncovered for 40-45 minutes until bubbling and golden on top. If the cheese browns too quickly, cover with foil.
- Remove from oven and let rest for 10 minutes to allow the layers to set, making slicing easier.
- Slice and serve the pumpkin lasagna warm, enjoying the creamy textures and sweet roasted pumpkin in every bite.
