Pompoenlasagne

Ingredients

• 1 kgpumpkin, such as butternut or Hokkaido, peeled and cubed
• 12dried pre-cooked lasagne sheets
• 2 tbspolive oil
• 1onion, finely chopped
• 2 clovesgarlic, finely chopped
• 10fresh sage leaves, finely chopped
• 250 gmozzarella, sliced
• 60 gParmesan, grated
• to tastesalt and pepper
• a pinchnutmeg
• 60 gbutter
• 60 gflour
• 800 mlwhole milk
• to tastesalt, pepper and nutmeg

Instructions

1. 1

   Roast the pumpkin

   Heat the oven to 200°C (fan 180°C). Peel and deseed the pumpkin, then cut it into roughly 2 cm cubes. Spread the cubes on a baking sheet, drizzle with olive oil and season with salt, pepper and a pinch of nutmeg. Roast for 20 minutes, until tender and lightly golden, then set aside.

2. 2

   Make the béchamel

   While the pumpkin roasts, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute to make a smooth roux. Gradually add the milk, stirring continuously, then simmer gently for 5 minutes until thickened. Season with salt, pepper and nutmeg.

3. 3

   Cook the filling

   Heat a splash of olive oil in a frying pan. Cook the onion and garlic over medium heat for 3 minutes. Add the roasted pumpkin and roughly mash or lightly crush it with a fork to make a creamy filling. Stir in the chopped sage.

4. 4

   Prepare the dish

   Lower the oven temperature to 180°C (fan 160°C). Grease a baking dish with a small knob of butter.

5. 5

   Layer the lasagne

   Spread a thin layer of béchamel over the base of the dish, then add lasagne sheets. Layer over some pumpkin filling, béchamel and grated Parmesan. Repeat until the ingredients are used, finishing with lasagne sheets, the remaining béchamel and the mozzarella slices.

6. 6

   Bake until golden

   Scatter the remaining Parmesan over the top. Cover the dish with aluminium foil and bake for 30 minutes. Remove the foil and bake for a further 15 minutes, until golden and bubbling.

7. 7

   Rest and serve

   Leave the lasagne to rest for 10 minutes before cutting, so the layers can settle. Serve from the dish.

What is pumpkin lasagne?

Lasagne is an Italian baked pasta dish built from layers of pasta and filling, often with béchamel and cheese. This version uses pumpkin in place of a meat-based filling, pairing its sweetness with savoury sage and nutmeg.

Roasting the pumpkin first gives it tender, lightly browned edges before it is folded into the filling. Béchamel keeps the layers creamy, while mozzarella and Parmesan bring a bubbling, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 880 calories, 36g protein, 97g carbs, 40g fat.

Most of the carbohydrates come from the lasagne sheets and flour, while butter, olive oil and the cheeses contribute much of the fat. Milk and cheese provide much of the protein, with smaller amounts from the pasta and pumpkin. Balance a serving with a generous green salad or vegetables on the side.

Roast for flavour

Pumpkin: cut the cubes to roughly the same 2 cm size so they cook at a similar rate. Spread them out on the baking sheet rather than piling them up.

Seasoning: olive oil, salt, pepper and a pinch of nutmeg go on before roasting. The sage is added later, so its flavour stays fresh in the filling.

Get the béchamel smooth

Roux: stir the flour into melted butter and cook it for 1 minute, keeping it moving so it forms a smooth base without browning.

Milk: add it gradually while stirring to help prevent lumps. Simmer gently for 5 minutes, stirring, until the sauce thickens enough to coat the back of a spoon.

Keep the filling creamy

Onion and garlic: cook them for 3 minutes over medium heat, just until softened and fragrant. Avoid letting the garlic take on much colour.

Pumpkin: mash or crush it roughly rather than turning it completely smooth. A few soft pieces give the filling some texture between the pasta layers.

Layer and bake

Base: begin with a thin coating of béchamel so the first lasagne sheets sit in moisture. Spread each filling layer across the pasta rather than leaving thick mounds.

Top: finish with sheets, béchamel and mozzarella, then scatter over the remaining Parmesan. Baking covered for 30 minutes helps the layers heat through; the final 15 minutes uncovered browns the top.

Check the finish

Doneness: the lasagne is ready when the top is golden and bubbling, as the method specifies. If the cheese is colouring quickly, keep the dish covered until the final uncovered stage.

Resting: leave it for 10 minutes before slicing. This gives the sauce and filling time to settle, making portions easier to lift out.

What to serve alongside

A crisp green salad or simply dressed leaves offer a fresh contrast to the creamy layers. Steamed or roasted green vegetables also make an easy accompaniment.

The lasagne is substantial on its own, so a modest side is usually enough. Serve it straight from the baking dish while the top is still warm.

Recipe notes & tips

• Cut the pumpkin into similarly sized cubes so they roast evenly.
• Stir continuously as you add the milk to the roux.
• Mash the pumpkin roughly to keep some texture in the filling.
• Spread the béchamel and pumpkin filling evenly between the sheets.
• Rest the lasagne for 10 minutes before cutting so the layers hold together.

Variations

• Use butternut: its sweet, firm flesh works well in the roasted filling.
• Try Hokkaido: use it as the pumpkin variety specified in the ingredient list.
• Add more sage: increase the herb for a more pronounced savoury note.
• Adjust the nutmeg: season the béchamel lightly to suit your taste.
• Change the cheese finish: distribute the mozzarella and Parmesan evenly for a cheesy top.

Common mistakes to avoid

• Crowding the pumpkin: spread the cubes out on the baking sheet so they roast rather than steam.
• Adding milk too quickly: pour it in gradually while stirring to help keep the béchamel smooth.
• Leaving the roux unattended: stir it for its full 1 minute so it does not catch on the pan.
• Over-mashing the pumpkin: crush it roughly to retain some soft pieces in the filling.
• Cutting too soon: wait for the full 10-minute rest so the layers can settle.

How to store

Cool leftovers, cover or transfer them to an airtight container, and refrigerate for up to 3 days. Reheat portions in the oven until hot throughout, covering loosely with foil if the top is browning too quickly.

Frequently asked questions