Pumpkin Lasagna

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Authentic Italian Recipe!

The secret for the best pumpkin lasagna you have ever had is to use fresh pumpkin. So cook the pumpkin, mash it to get a pumpkin puree then it to the bechamel sauce and make layers with the other ingredients!

How to Make It


Peel the pumpkin on a cutting board and remove the inner seeds. Then cut it into cubes. You will need to get about 1 kg (2,2 pounds) of pulp from it, net of scraps.

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Place the pumpkin in a skillet with the oil, peeled garlic cloves, a few sage leaves and some salt. Let it season over medium heat for about 5 minutes while stirring.


Then lower the heat and let it cook for about 15-20 minutes.

Mash about 2/3 of it with a fork to make a pumpkin puree. 


While the pumpkin is cooking, cut the mozzarella into cubes and place in a strainer to remove as much liquid as possible.


Make a soft béchamel (white sauce). Click the link below for the full recipe.



When the pumpkin purée has cooled, add it to the béchamel sauce and mix well.

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Place two or three tablespoons of pumpkin béchamel on the bottom of a baking pan or a casserole. Then lay down the first layer of lasagna noodles.


Cover them with other 2 or 3 pumpkin béchamel, a few cubes of mozzarella cheese and some grated Parmigiano cheese.


Continue making layers (lasagna noodles + pumpkin béchamel + mozzarella + grated parmigiano) until you finish all ingredients.

Finish the last layer with plenty of parmigiano.  Add on top cubed cooked pumpkin and a few sage leaves


Bake in a preheated oven at 180° C (350° F) for about 30 minutes, until the surface is golden.

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