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Home » Ingredient » Pasta » Homemade Pumpkin Lasagna

Homemade Pumpkin Lasagna

By: Rosemary Published: September 27, 2020 Updated on: June 5, 2022

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This Delicious Homemade Pumpkin Lasagna will make you happy that Fall has arrived. No need for meat in this vegetarian Lasagna Recipe. A creamy white sauce with double cheese is all you need. It makes a Fall get together or Family dinner extra special.

baked pumpkin lasagna in a white baking dish

I don’t make lasagna too much anymore with both our girls in Toronto, but I have to admit I couldn’t resist trying this Pumpkin Lasagna. It is definitely a rich and creamy baked pasta dish. Worth sharing with friends or family.

Table of Contents

  • How to make it
      • Never Miss a Recipe!
  • Should lasagna sit before cutting?
  • Can it be made in advance?
  • What are the best noodles to use?
  •  How to store it
  • Can lasagna be frozen
  • The best pumpkin squash for lasagna
  • Where did lasagna originate
  • Homemade Pumpkin Lasagna
    • Ingredients  1x2x3x
      • * You can use noodles that have to be boiled or oven ready or even fresh egg pasta sheets. You decide. You may need more or less noodles depending on the size.
      • FOR THE PUMPKIN MIXTURE
      • WHITE SAUCE
      • EXTRAS
    • Instructions 
      • FOR THE PUMPKIN MIXTURE
      • FOR THE WHITE SAUCE
      • PUTTING IT ALTOGETHER
    • Nutrition

How to make it

In a medium pan add the olive oil, chopped shallot, chopped pumpkin, salt and pepper, stir to combine then cover and let cook until tender.

cooking the pumpkin in a black pan before and after cooked

In a medium pot on medium/low heat, melt the butter, add the flour, salt and pepper stir until smooth.

making the white sauce, melted butter and adding the flour to the pot

Then slowly add the milk, cook and stir constantly until it starts to thicken. Add the pumpkin mixture to the white sauce, stir together then gently fold in the parmesan cheese.

the thickened sauce adding the pumpkin and mixed together
putting the lasagna together in a white pan
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    Drizzle the baking pan with a little olive oil, spread a spoonful of sauce on the bottom of the pan, top with a layer of noodles,

    sauce, shredded cheese, grated parmesan and repeat for 3-4 layers. Drizzle a little olive oil on the top and Bake.

    making the lasagna layers

    Should lasagna sit before cutting?

    It’s is best to let it sit for about 15 minutes, that way it firms up and isn’t a soupy mess when you serve it.

    Can it be made in advance?

    Yes lasagna can be made the day before, be sure to wrap it well and keep it refrigerated, then bake it and serve. If you want it to taste even better, then bake it the night before, refrigerate it overnight. While your oven is heating, let the lasagna come to room temperature on the counter then re-heat. This way the flavours all blend together and it tastes amazing.

    What are the best noodles to use?

    There are actually 3 different types of noodles you can use. The type that need to be pre-boiled, the no-boil or oven ready, these are made by being precooked at the factory and then mechanically dehydrated. Or you can use egg noodles, either homemade or store-bought.

    a slice of lasagna on a black spatula

     How to store it

    Any left-over lasagna should be stored covered or in an airtight container and eaten within 3-4 days. It can be re-heated either in the oven, on the stove or the microwave.

    Can lasagna be frozen

    Yes it can be frozen either baked or unbaked. Be sure to wrap it well and freeze in a freezer safe container. Either baked or unbaked, it should be thawed overnight in the fridge. Remove it from the fridge while the oven is heating, then bake. It will keep for up to 2-3 months in the freezer.

    The best pumpkin squash for lasagna

    For a baked lasagna you really don’t want a too sweet squash, the best would be a Fairytale pumpkin or butternut squash or maybe you have a favourite?

    baked lasagna in a white baking pan

    Where did lasagna originate

    This dish goes back as far as ancient Rome, which was referred to as lagnum or lagane, from the Greek laganon. It has changed a lot in the years. In the Apicius recipe book these sheets of pasta are used to cover pies, but also to prepare a dish cooked in the oven called “lagana”, in which the sheets were interspersed with meat filling.

    To the modern dish which is a layered one. The two cities Bologna and Napoli compete for the birthplace of this dish, although they are made quite differently. Bologna with a Bolognese sauce and the addition of parmigiano Reggiano and a bechamel sauce. Whereas the Lasagna from Napoli consists of a meat ragu, parmesan, mozzarella and ricotta cheese. 

    So if you are looking for the perfect Fall Comfort food, why not give this Homemade Pumpkin Lasagna a try and let me know what you think. Buon Appetito!

    a slice of lasagna on a black spatula
    a slice of pumpkin lasagna on a spatula

    Homemade Pumpkin Lasagna

    Rosemary Molloy
    This Delicious Homemade Pumpkin Lasagna will make you happy that Fall has arrived. No need for meat in this vegetarian Lasagna Recipe.
    5 from 4 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Resting Time 15 mins
    Total Time 1 hr
    Course Main Dish
    Cuisine Italian
    Servings 8 servings
    Calories 512 kcal

    Ingredients
      

    • 12 lasagna noodles*

    * You can use noodles that have to be boiled or oven ready or even fresh egg pasta sheets. You decide. You may need more or less noodles depending on the size.

      FOR THE PUMPKIN MIXTURE

      • 4 cups pumpkin (fairytale or butternut squash) chopped small cubes (500 grams)
      • 1 small shallot (or 1/2 an onion)
      • 2 tablespoons olive oil
      • 1/4 teaspoon salt
      • 1-2 dashes black pepper

      WHITE SAUCE

      • 1/3 cup butter
      • 1/3 cup all purpose flour
      • 4 cups milk (I used 2%) (1 litre)
      • 1/4 teaspoon salt
      • 1-2 dashes black pepper
      • 3-4 tablespoons freshly grated parmesan cheese

      EXTRAS

      • 1 3/4-2 cups shredded firm mozzarella or (fontina or gruyere cheese) (400 grams)
      • 1/3 cup freshly grated parmesan cheese (33 grams)

      Instructions
       

      • Pre-heat oven to 400F (200C).

      FOR THE PUMPKIN MIXTURE

      • In a medium frying pan low/medium heat add the olive oil, chopped shallot, chopped pumpkin, salt and pepper, stir to combine then cover and let cook until tender approximately 10-15 minutes, stir often to make sure it doesn't burn. Set aside.

      FOR THE WHITE SAUCE

      • In a medium pot on medium low heat, melt the butter, add the flour, salt and pepper stir until smooth then slowly add the milk, cook and stir constantly until it starts to thicken. Remove from the heat and add the pumpkin mixture and stir to combine. Bring the mixture back to a boil, stirring constantly for about a minute, remove from the heat then gently fold in 3-4 tablespoons of parmesan cheese.

      PUTTING IT ALTOGETHER

      • Drizzle 1-2 tablespoons on the bottom of a 11 x 7 inch (28x18cm) baking pan. Spread a spoonful or two of sauce on the bottom of the pan, top with a layer of noodles, then sauce, shredded cheese, grated parmesan and repeat for 3-4 layers (depending on how many layers the ingredients will be divided by 3 or 4). Drizzle a little olive oil on the top of the last layer and bake for approximately 15-20 minutes or until bubbly and golden on top. Let sit for 10-15 minutes before serving. Enjoy!

      Nutrition

      Calories: 512kcalCarbohydrates: 50gProtein: 22gFat: 25gSaturated Fat: 13gCholesterol: 67mgSodium: 464mgPotassium: 550mgFiber: 3gSugar: 9gVitamin A: 8124IUVitamin C: 15mgCalcium: 545mgIron: 1mg
      Keyword pumpkin lasagna, squash lasagna, vegetarian lasagna
      Tried this recipe?Let us know how it was!

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        Fall/Winter, Main Dish, Pasta, Vegetables

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        1. Linda says

          November 20, 2022 at 5:45 pm

          Can I use canned pumpkin, I know it won’t be the same but will it work?

          Reply
          • Rosemary says

            November 23, 2022 at 8:35 pm

            Hi Linda, yes you can, make sure it’s pumpkin puree and not pumpkin pie filling and it should work no problem. Take care!

            Reply
        2. Renee says

          January 2, 2022 at 2:54 pm

          5 stars
          Great recipe. Simple instructions. I added a few steps and it turned out just as delicious. Hubby was well pleased to be surprised with his favorite meal! Thank you.

          Reply
          • Rosemary says

            January 4, 2022 at 12:00 am

            Hi Renee, thanks so much, so glad everyone enjoyed it. Happy New Year.

            Reply
        3. Jennifer says

          December 11, 2021 at 5:19 pm

          5 stars
          I made this twice in the same week! Really liked it……

          Reply
          • Rosemary says

            December 11, 2021 at 6:28 pm

            Thanks so much Jennifer glad you enjoyed it. Have a great weekend.

            Reply
        4. Deborah Herman says

          September 28, 2020 at 6:19 pm

          My husband loves pumpkin. I usually put it in his curries. I plan on using this recipe for our Thanksgiving feast.
          My idea of an Italian Thanksgiving. Your puff pastry apple pie and now this pumpkin lasagna. I can’t wait to see what else we’ll be eating. I may not even roast a turkey!

          Reply
          • Rosemary says

            September 29, 2020 at 10:52 am

            Hi Deborah, thanks so much, let me know how the recipes go. haha Turkey is overrated 😉

            Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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