Indulge in the comfort of a flavorful, hearty dish - Lasagne alle Zucca or Pumpkin Lasagna. This non-traditional take on the classic Italian cuisine marries the creaminess of besciamella sauce with the sweet, earthy flavor of pumpkin. Easy to prepare, this dish is perfect for cozy family dinners or as a unique dish for your next potluck.
Lasagne alle Zucca, or Pumpkin Lasagna, is a delightful blend of traditional Italian cooking and the rich, earthy flavors of autumn. The star ingredient, pumpkin, transforms the familiar lasagna into an extraordinary dish brimming with seasonal flavors.
The sweet notes of pumpkin contrast beautifully with the creamy, indulgent besciamella sauce, creating a harmonious blend that warms the palate. Whether you opt for fresh, oven-roasted pumpkin or the convenience of canned pumpkin, the result is a hearty, comforting dish that's sure to impress even the most discerning of diners.
What makes this rendition of lasagna truly stand out is its versatility. It can easily slide into the spotlight as the main course for a festive autumn dinner, or sit proudly amongst other dishes in a potluck spread.
Furthermore, by swapping the traditional meat filling for pumpkin, this lasagna becomes a vegetarian-friendly option that doesn't compromise on flavor or heartiness. Undeniably, Pumpkin Lasagna is a testament to the joy of seasonal cooking and the endless possibilities that come with reimagining classic dishes.
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Reasons to Love Pumpkin Lasagna Recipe:
- Seasonal Twist: This recipe is a creative spin on the classic lasagna, incorporating the sweet, earthy flavors of pumpkin - a perfect way to celebrate the fall season.
- Vegetarian-Friendly: Replacing the traditional meat filling with pumpkin makes this dish a hearty and satisfying option for vegetarians.
- Versatility: Whether as the star of a festive dinner or a contribution to a potluck, this dish adapts perfectly to any culinary occasion.
- Nutrition: Pumpkin is high in vitamins and minerals while being low in calories, making this lasagna not just tasty, but also nutritious.
- Simplicity: The recipe is straightforward and easy to follow, making it accessible for cooks of all levels.
- Creamy Besciamella Sauce: The creamy besciamella sauce adds a layer of indulgence to the dish, making it irresistibly delicious.
- Unique Flavor Profile: The combination of sweet pumpkin and savory cheese offers a unique flavor profile that will excite your taste buds.
Ingredients and Their Purpose:
- Pumpkin: The star of the dish, pumpkin provides a sweet and earthy flavor, setting it apart from traditional lasagna. It's also a great source of vitamins, minerals, and fiber.
- Olive Oil: Used for roasting the pumpkin and adding a rich depth of flavor.
- Flour, Butter, and Milk (Besciamella Sauce): These ingredients combine to create a creamy, savory sauce that balances the sweetness of the pumpkin.
- Nutmeg: An essential spice that enhances the overall flavor of the dish, complementing both the pumpkin and besciamella sauce.
- Basil Leaves: Add a touch of freshness to the dish.
- Lasagna Noodles: The structural base of the lasagna, these sheets layer between the pumpkin and besciamella sauce.
- Mozzarella Cheese: Offers a creamy, gooey texture and a wonderful cheesy flavor.
- Parmigiano Reggiano: Adds a sharp, nutty flavor to the dish.
Variations/Substitutions:
- Pumpkin: Butternut squash or sweet potato can be used as a substitution for a similar sweet, earthy flavor profile.
- Besciamella Sauce: For a lighter version of the dish, a simple white sauce or low-fat milk can be used.
- Nutmeg: While nutmeg is a classic pairing with pumpkin, cinnamon or allspice can also be used for a slightly different flavor profile.
- Cheese: Different types of cheese like fontina, gouda, or vegan cheese can replace mozzarella and Parmigiano Reggiano for those with dietary restrictions or preferences.
How to make pumpkin lasagna
- Preheat the Oven and Prep the Pumpkin:
- Begin by preheating your oven to 375°F (190°C). Line a baking sheet with foil. Toss the diced pumpkin with olive oil, salt, and pepper, ensuring the pumpkin is evenly coated. Cover the pumpkin with foil and bake for about 45 minutes until it's tender. Let it cool, then puree the pumpkin in a food processor until smooth. If needed, add 1/4 cup of water to achieve a smooth consistency. Adjust the seasoning with salt and pepper.
- Prepare the Creamy Sauce (Besciamella):
- In a medium-sized saucepan over medium heat, melt the butter. Whisk in the flour until well combined, and then gradually whisk in the milk, 1/2 cup at a time, until the mixture comes to a boil. Reduce the heat to medium and let it simmer until the sauce slightly thickens (around 5 minutes). Whisk in the nutmeg and season with salt and pepper. Adjust the consistency with a little more milk if necessary.
- Assemble the Lasagne:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of pumpkin puree on the bottom of a baking dish, then layer lasagna noodles on top.
- Add a layer of pumpkin puree, followed by besciamella sauce, mozzarella cheese, and Parmigiano Reggiano. Repeat the layering process, finishing with a layer of pumpkin puree and cheese on top.
- Bake the Lasagne:
- Dot the top with small amounts of butter.
- Cover the baking dish with foil and bake for 40 minutes.
- Remove the foil and bake for an additional 10-15 minutes or until the top is golden and bubbly.
- Serve:
- Allow the lasagne to rest for about 15 minutes before slicing and serving. Enjoy your delectable Pumpkin Lasagne!
Expert Tips:
- Pumpkin Selection: Choose small, sweet pumpkins instead of large carving pumpkins for a sweeter taste.
- Cheese Quality: Use freshly grated cheese for the best flavor and texture.
- Lasagna Noodles: For the best lasagna, use either fresh lasagna noodles or no-boil lasagna noodles. Regular lasagna noodles can become too soft during baking.
- Resting Time: Allowing the lasagna to rest after baking makes it easier to slice and serve.
FAQ'S
Yes, you can use vegan cheese and a plant-based milk for the besciamella sauce to make this recipe vegan.
Yes, you can assemble the lasagna and store it in the fridge for up to 24 hours before baking.
Yes, after baking, let it cool, then cover tightly and freeze. To serve, thaw in the fridge overnight and reheat in the oven until heated through.
A simple green salad or roasted vegetables would complement this lasagna perfectly.
More recipes like this:
- Lasagna with butternut squash
- 4 Roman pasta recipes
- Sheet pan tomato and eggplant bake
- Olive oil cake
Did you make this? Please RATE THE RECIPE below:)
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Easy Pumpkin Lasagna
Ingredients
- 1-2 tbsp olive oil
- 1 (1 1/2 to 2-pound) pumpkin peeled, seeded, and cut into 1-inch cubes (or canned pumpkin)
- Salt and freshly ground black pepper
- 1/4 cup water
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- 1 tspn nutmeg
- 12 basil leaves
- 12 no-boil lasagna noodles (I use Barilla)
- 2 1/2 cups shredded whole-milk mozzarella cheese (I used slices of mozzarella)
- 1/2 cup grated Parmigiano Reggiano
Instructions
- Preheat the Oven: Set your oven to 375 degrees F and position the rack in the center. This will ensure even cooking throughout the lasagna.
- Prepare the Pumpkin: Peel and dice the pumpkin into small cubes. Toss them in olive oil and roast in the preheated oven for about 30 minutes, or until soft and caramelized.
- Prepare the Besciamella Sauce: In a medium-sized saucepan, melt the butter over medium heat. Gradually whisk in the flour until well combined. Gradually add in the milk, whisking constantly to prevent lumps. Let the sauce simmer for about 5 minutes, or until it thickens slightly.
- Season the Sauce: Add nutmeg to the besciamella sauce, and season with salt and pepper to taste.
- Layer the Lasagna: Start with a layer of lasagna noodles at the bottom of your baking dish, followed by a layer of roasted pumpkin, a layer of besciamella sauce, and a sprinkle of both cheeses. Repeat this process until all ingredients are used, finishing with a final layer of cheese on top.
- Bake the Lasagna: Cover your baking dish with foil and bake in the preheated oven for 40 minutes. Afterward, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and the sauce is bubbling.
- Let it Rest: Once the lasagna is cooked, let it rest for about 15 minutes before serving. This will allow it to set and make it easier to cut into neat slices. Enjoy your Pumpkin Lasagna!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Marina {Yummy Mummy) says
This looks amazing. I LOVE winter lasagne...
Marina {Yummy Mummy) says
Submitted this awesome post to SU. Had to share the love 🙂
bunkycooks says
Happy New Year! I hope we get to meet again in 2012! BTW, you are so right about your children. Enjoy them while they are young. 🙂
Pippi says
golosissime...mi piacciono..
Mari @ Mari's Cakes says
Great way to start the year! It look Yummy! Have a blessed 2012!
Hugs
Suzi says
Happy New Year your lasagne sounds ooey gooey good. Very nice I love lasagne.
Lora says
This is gorgeous. I just love the idea of pumpkin lasagne. Happy New Year!
Anonymous says
I love vegetarian lasagne and have never tried pumpkin - looks delicious. Have a great new year.
Cher says
Happy New Year, Lora!
Enjoy those little ones while you have them. My eldest goes off to college in the fall & I am already having withdrawal...
Lovely lasagna - worthy of a spot at a holiday table.
Lisa says
A slice of this lasagna would make me very happy right now. It truly looks dreamy! In my opinion, there are no seasonal eating rules if you can get the ingredients. I baked a pumpkin pie last summer in the dead of July! Yes, used canned, but drained it overnight and cooked it down first. I still have two sugar pumpkins left, and this is what I'm doing with them!
That said, so glad 2011 had many more highs than lows, and I hope 2012 is even better!! Happy 2012, Lora! xo What a great way to start it off!
Paula says
Just catching up on the post I missed. You baked and cooked some beautiful food leading up to Christmas and now this very interesting lasagna! Happy New Year Lora! May all your hopes, dreams and aspirations become your reality.
P.S. I can't imagine a time where your children will not want to spend time with their mother. I think they know how awesome a lady she is.
Becky says
Lora- I want to wish you and your family a prosperous ans Happy 2012. Your lasagna looks so goos, and I frzen pumpkin puree in the freezer:)
Thank you for co-hosting the Virtual NYE party. I had a lot of fun meeting new bloggers.
Sandra says
Simply stunning and delicious recipe.. Beautifully done!!
Wish you and your family Happy 2012!!!!
Barbara | Creative Culinary says
Love this Lora; it sounds just perfect to me. Tweet me some, will ya?
Cookin' Canuck says
Happy New Year to you, Lora. It sounds as though you have absolutely the right perspective on things - family first and everything else can wait. This wonderful recipe looks like the perfect way to kick off 2012.
Curt says
That looks very very tasty! An awesome recipe!
Wishing you a happy new year!
Monet says
Thank you for sharing your reflections and your goals for the year ahead...and then of course, this lasagna looks just delicious Lora. I have so many things I want to accomplish in 2012...finish the rough draft of my novel, start a wedding cake company, spend more time with my family...the list goes on!
A Thought For Food says
What a lovely post, my dear! Happy New Year to you!
Terra says
Wow, this looks rich, creamy, and a perfect splurge dish! I have a couple pumpkins I still need to bake. I say, it is ok to have pumpkin dishes all year long:-) Happy New Year! Hugs, Terra
Anonymous says
Pumpkin is one of my all time favorites, so I'm happy to see you're using it regardless of it being past pumpkin season! It's always pumpkin season in my book. This looks so creamy, cheesy, and delicious. I want a slice asap!
Claudia says
So much is in this post - delicious days, a most comforting lasagne and love. Ahh blogging. If I get two posts up in a week - that is a lot! Your heart is so true and strong - if you blogged once a month - I'd still follow.
Let Me Eat Cake says
I'm a fan of pumpkin anything! yum!
Lizzy Do says
You will never regret a second spent with your children and parents...even though my kids are much older, I have the same thoughts...and may cut down my post some time this year. Gorgeous lasagna...I'd love a slice or two or three. Beautiful thoughts, my friend~
Baker Street says
Gorgeous Lasagna Lora! Happy new year! Hope the year to come is everything you want it to be! xoxo
Shulie says
Aww Lora a touching photo of your dad!! Love this lasagne and particularly you sharing with us the precious moments with your family!Happy new Year my friend!
Anonymous says
I read the same post and if definitely makes you think. I am a fan - albeit - a new fan, but a fan none-the-less. If you have to take some time off, just let me know when you're back...I'll be here.
Carolyn says
Wow, such a beautiful dish Lora. In terms of the blog...remember you can do as much or as little with it as you want. It is YOUR blog, after all, and we are all just along for the ride.
Love you!
Elle says
Such a beautiful post! And it resonates with me especially because my kids are growing so quickly. It makes me want to grab them by the shoulders and say "Slow down, please! For me?"
The lasagne is is beautiful--a delicious way to start the year. 🙂
BigFatBaker says
Aww Lora this is a beautiful post. Life goes so fast and it's important to slow down and remember what matters. Your food blog and friends will always be here for you, whenever you have time!
Not posting 3x a week is definitely not the end of the world (even if it took me a minute to realize and accept this!) And yes...being the kid on the other side of 20 (& watching my parents struggle with that!) I recommending stealing away time with them whenever you can. Before I knew it I was off and now almost 3/4 of the way done with college.
As far as the lasagna - gorgeous!! It's never too late for a good pumpkin dish 🙂 I want to try this with some butternut squash or other squash. Perfect for the cold weather I am about to endure!
Enjoy the new year and all it's up & downs. Either way it will be great!
Erin says
This is a truly amazing lasagna! Happy New Year!
writing job says
Wow, such a wonderful food Lora. With regards to the site...remember you can do as much or as little with it as you want. It is YOUR site, after all, and we are all just along for the trip.
Love you!
Reeni says
I have canned pumpkin up the wazoo that I need to use up! This ooey-gooey creation looks delicious! You shouldn't worry about all that Lora! I used to and realized it was taking the fun out of blogging. Only do as much as you love doing, when it makes you happy! We love you and will always be here. Happy New Year! xoxo
vanillasugarblog says
one of these days....i need to finally do a lasagne with pumpkin. i must be the only one that hasn't yet?
Priscilla - She's Cookin' says
Pumpkin lasagne this delicious looking works in October or January! Lora - blogging has a way of taking over your world. My husband was starting to remind me that it was time t go to the grocery store! I cut back to two posts a week so that I could pay attention to things that I've been ignoring for 2 years. We'll all still be here, but you're absolutely right - your kids will not want to hang with their mom, so take the time 🙂 Cheers to a healthy, happy, and fulfilling 2012!
Ilke says
In the grand scheme of things, whether there are two or three posts a week does not matter at all. I have to remind myself when I panic about those things.
So I do once a week because that is all my work-life schedule allows, so be it! I still get to visit you and read, you still visit me when your schedule allows.
HAving fun is all that matters with this blogging. When it feels like stats are more important and I stress about a posting schedule, for me it is time to step back.
All the best to you in 2012 and more fun times spent together with your family.
Kiri W. says
Wow, that looks amazingly tasty and creamy! What a wonderful idea, I'll absolutely have to give this one a try 🙂
Angie's Recipes says
And you deserve these ooey and gooey deliciousness!
All the best to you!
Angie
Pauline says
Happy New Year ! So you got the heatwave when we couldn't come over this holiday, am a bit jealous as it was too chilly the year before. Like the recipe with pumpkin , I like ravioli with pumpkin and pine nuts too. Happy Baking for 2012 from a cold UK !
Anonymous says
Oh my God -- I cannot wait to make this! Amazing!
Aggie says
This sounds absolutely amazing. What a beautiful version of lasagna.
Diane DiPrete says
If using canned pumpkin -what size any extra directions. want to sub squash-directions please. thank you
Lora says
You could sub with 2-3 cans of canned pumpkin. I haven't tested it with only canned pumpkins, so cannot give the exact proportion.