Pumpkin season is again in full swing! So it seemed like the perfect opportunity to put this incredible, easy pumpkin lasagna on your table. It’s a really delicious, creamy vegetarian dish with lots of veggies, mozzarella and ricotta.
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Eve’s Lasagna Tip
If you want to eat fewer carbohydrates, you can also make this easy pumpkin lasagna with pumpkin sheets instead of pasta sheets for some low carb comfort food. You can generally buy these ready-made in the supermarket at this time of year.
Easy Pumpkin Lasagna Recipe
I absolutely love this time of year, when pumpkins are literally everywhere. If you have a vegetable garden – like I do – then this is the time of year when you can never have enough pumpkin recipes! Of course, my pumpkin soup or Thai pumpkin soup are favorites.
But this time I opted for an easy pumpkin lasagna. The lasagna is based on my lasagna bolognese, but of course in the form of a vegetable lasagna without meat.
Recipe Ingredients
- Lasagna sheets – replace these with pumpkin sheets if desired
- Pumpkin – you need about 1 butternut squash or buy pre-cut pumpkin cubes
- Passata – strained tomatoes can also be used here
- Aromatics – red onions and garlic, you can also use a regular onion
- Veggies – spinach, bell pepper, mushrooms
- Ricotta – ricotta makes the pumpkin lasagna deliciously creamy but can optionally also be replaced with a similar product.
- Parmesan – for an extra cheesy flavor
Homemade Easy Pumpkin Lasagna
If you want to make the pumpkin lasagna yourself, it is useful to know that you first need to roast the pumpkin cubes. You can also boil them, but then the whole thing will be wetter and, moreover, roasting really adds extra flavor to the pumpkin. Personally, I therefore wouldn’t skip this step.
In addition, making the sauce is essential because that is the biggest flavor component in this pumpkin lasagna. So don’t be alarmed by the list of ingredients because most of them are herbs that you add to the passata. All for extra flavor after all!
How to Make Pumpkin Lasagne
Once you have roasted the pumpkin and the sauce is ready, most of the work is done and you can start assembling the pumpkin lasagna. If you’re using pumpkin sheets, place those in the baking dish instead of the regular lasagna sheets.
The moisture in the sauce cooks both the pumpkin and the pasta sheets. So you don’t need to cook them beforehand. Each layer then consists first of a layer of sauce, then a layer of sheets (don’t overlap them but place them next to each other!), followed by the roasted pumpkin, ricotta and the sauce.
Repeat this until all the ingredients are used up. Then just put it in the oven and you can enjoy a delicious vegetarian meal.
More Recipes with Pumpkin
Pumpkin is one of those ingredients that you can use in both sweet and savory dishes. Because of its slightly sweet flavor, it is perfect for, for example, a pumpkin cake.There are plenty of delicious pumpkin recipes on the blog, like this pumpkin risotto, perfect for fall!
By the way, this pumpkin lasagna is best served with a large green salad. That way you add some extra vegetables to the dish and it is also better balanced.
Frequently Asked Questions
Can I prepare the lasagna ahead of time?
Yes, absolutely. The lasagna is ideal for that. Keep it covered in the refrigerator until you want to eat it. Cover with aluminum foil and place in a preheated oven for about half an hour. At 150˚C / 302˚F. Reheating in a microwave is of course also possible.
Is it possible to freeze the lasagna (leftovers)?
Yes, you can freeze the pumpkin lasagna just fine. It will keep well for about three months.
Can I make this lasagna low carb?
Absolutely! You don’t need to do anything extra for that. Simply replace the pasta with the pumpkin sheets.
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Ingredients
- 450 gram butternut squash (diced)
- 1 tbsp olive oil
- 2 tsp thyme
- Salt & pepper to taste
- 1 red onion (finely chopped)
- 2 clove garlic (finely chopped)
- 1 red bell pepper (cut into pieces)
- 250 gram mushrooms (sliced)
- 300 gram fresh spinach
- 500 ml passata
- 2 tbsp extra vierge olive oil ( + extra)
- 1 tsp oregano
- 1 tsp dried basil
- 1 tsp paprika powder
- 1 tsp sugar
- 250 gram ricotta
- 6 lasagna sheets (fresh or dried – or pumpkin sheets)
- 1 mozzarella ball (sliced)
- 150 gram Parmesan cheese (grated)
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 200˚C/390˚F. Mix the diced pumpkin with half of the olive oil, salt, pepper and 1 teaspoon of thyme.
- Spread over a baking sheet and roast for 20-25 minutes, until soft and lightly caramelized. Reduce the oven temperature to 180˚C/350˚F.
- Heat the remaining olive oil in a large pan.
- Briefly sautée the onion and garlic, add the bell pepper and mushrooms and cook for 5-7 minutes.
- Then add the spinach and let it wilt.
- Add the passata to the vegetables, along with oregano, dried basil, paprika powder, sugar and salt and pepper to taste.
- Let this simmer for 5–10 minutes.
- Lightly grease an oven dish. Start with a layer of sauce, then lasagna sheets (or squash if you are using that). Then add a layer of the roasted squash, the ricotta and then another layer of the vegetable-tomato sauce.
- Repeat this until everything is used up.
- Finish with a layer of sauce, the mozzarella and optionally sprinkle grated cheese over it.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for another 10–15 minutes until the top is golden brown.
- Serve with fresh basil and a delicious green salad. Enjoy!
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