Easy Pumpkin Lasagna

Enjoy the twist of seasons in your kitchen with our Lasagne alle Zucca or Pumpkin Lasagna recipe, a beautiful blend of traditional Italian cuisine and the rich flavors of autumn. This unique, yet easy-to-prepare dish promises a burst of creamy, earthy delight in every bite, making it a perfect addition to your family dinners or social gatherings.

Prep Time20

Cook Time2

Course: Dinner

Cuisine: Italian

Keyword: Italian food, Italian recipe

Servings:

Calories: 145kcal

Author: Lora

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!

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