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Pumpkin Lasagna

This pumpkin lasagna layers tender roasted pumpkin slices with creamy ricotta, melty mozzarella, and a rich béchamel sauce, all nestled between al dente lasagna sheets. The dish bakes until bubbly and golden, with a harmonious balance of sweetness, cheesy richness, and cozy fall flavors in every bite.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Comfort Food
Servings 8
Calories 450 kcal

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.