It's the pumpkin recipes season, and that only means one thing – pumpkin lasagna. Have you ever tried it? We did, and they're delicious, so you should try them too. It's the perfect vegetarian quick lunch that any carnivore will love too.
Shop ingredients
Nutrition (1 serving)
- 617 kcal
- 86 g carbohydrates
- 17 g fats
- 26 g protein
Per 6 portions
- 1 packet lasagne pasta
- 200 g grated mozzarella cheese
- 50 g parmesan
- basil
- 1 kg pumpkins
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 50 g butter
- 50 g plain flour
- 500 ml milk
- pinch nutmeg
- salt
- pepper
Instructions
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Preheat the oven to 200 °C.
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Dice the pumpkin and transfer it to a baking tray lined with baking paper. Drizzle it with olive oil and season with salt and pepper. Bake until soft (about 20‑25 minutes). Then mix it until you have a smooth puree.
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For the bechamel, melt butter in a saucepan over a medium heat. Add the flour and stir until you have a smooth paste. Gradually add in the milk and stir continuously until the sauce thickens. Season with salt, pepper and nutmeg.
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Lower the oven heat to 180°C.
- Layer the lasagna in a baking dish. Start with pumpkin puree, then add lasagna sheets, a layer of bechamel and grated mozzarella. Repeat the steps until you use up all the ingredients, finishing with a layer of cheese.
- Bake in the preheated oven for 25‑30 minutes.
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Serve with basil leaves and grated Parmesan.
