PUMPKIN LASAGNA RECIPE

How to Make This Cozy and Delicious Pumpkin Lasagna

RECIPE DETAILS

• Prep Time: 30 minutes

• Cook Time: 30 minutes

• Total Time: 60 minutes

• Servings: 6

• Difficulty: ⭐⭐☆ (Medium)

• Diet type: Vegetarian, Mediterranean

• The quantities can be easily doubled or halved

For the lasagna:

• 1 package of fresh lasagna sheets

• 900 g pumpkin, peeled and cleaned

• 600 g mixed mushrooms

• 2 packages of Brie cheese

• 2 garlic cloves

• Fresh rosemary

• Extra virgin olive oil, as needed

• Salt and black pepper

• Grated Grana Padano cheese

For the béchamel sauce:

• 1 liter milk

• 100 g flour

• 10 g butter

• A pinch of nutmeg

• Salt and pepper

Looking for a cozy, vegetarian recipe to celebrate pumpkin season? Try this creamy pumpkin lasagna with mushrooms and Brie, a luxurious yet balanced twist on the classic. Layers of soft pumpkin, earthy mushrooms, and velvety béchamel come together for a dish so good, even Garfield would approve! Perfect for autumn dinners, family gatherings, or a comforting weekend meal, this seasonal lasagna is rich in flavor yet lighter than the traditional version. A must-try for anyone who loves healthy comfort food with a gourmet touch.

1 - Cook the pumpkin

• Cut the pumpkin into small cubes

• In a large pan, heat a drizzle of extra virgin olive oil with one garlic clove and a few rosemary sprigs

• Add the pumpkin, cover with a lid, and cook on low heat for about 15–20 minutes, until soft and tender

• Season with salt and black pepper, then remove from heat

2 - Sauté the mushrooms

• In another pan, heat a little olive oil with a garlic clove

• Add the mixed mushrooms, season lightly with salt and cook until tender and any excess liquid has evaporated

• Set aside

3 - Prepare the béchamel sauce

• In a small saucepan, melt the butter over medium heat

• Add the flour and stir to form a smooth mix

• Gradually pour in the warm milk while mixing continuously to avoid lumps

• Continue stirring until the sauce thickens into a creamy consistency

• Turn off the heat, then season with salt, pepper, and nutmeg

4 - Combine pumpkin and béchamel

• Divide the cooked pumpkin in half

• Mash one half with a fork and mix it into the béchamel sauce for extra flavor and a beautiful golden color

• Keep the other half as cubes for layering

5 - Assemble the lasagna

• In a baking dish, spread a thin layer of pumpkin béchamel on the bottom

• Add a layer of lasagna sheets, then more béchamel

• Scatter over some pumpkin cubes, sautéed mushrooms, and chunks of Brie

• Sprinkle with grated Grana Padano

• Repeat the layers until all ingredients are used, finishing with a generous layer of béchamel and Grana Padano on top

6 - Bake to perfection

• Bake in a preheated oven at 180°C (350°F) for about 30 minutes, until golden, bubbling, and irresistibly creamy

• Let rest a few minutes before serving — if Garfield can wait, so can we!

Don't miss here below, the video for the Creamy Pumpkin Lasagna, it will guide you step by step for the best results.

TIPS FOR PERFECT RESULTS

To make a creamy yet well-balanced pumpkin and mushroom lasagna, it’s important to cook the pumpkin thoroughly until it is soft but not watery. Slow cooking it in a pan with a small amount of oil and aromatic herbs helps concentrate the flavor without adding excess moisture, preventing the lasagna from becoming too liquid.

The mushrooms should also be sautéed carefully until all their natural moisture has evaporated. This step is essential for creating well-defined layers and a deeper, more intense flavor. If you enjoy this type of dish, you can find more inspiration in our healthy and flavorful vegan recipes.

For an even creamier texture, the real secret is to blend part of the pumpkin directly into the béchamel sauce. This adds color, flavor, and natural creaminess without making the dish heavy. Finally, let the lasagna rest for a few minutes after baking: this helps the layers settle and makes each portion easier to serve, just like in the best homemade Mediterranean recipes.

RECIPE VARIATIONS

This pumpkin and mushroom lasagna is extremely versatile and easy to customize. For a lighter version, you can reduce the amount of béchamel and alternate it with thinner layers of pumpkin and mushrooms, while still keeping the dish creamy and well balanced.

If you prefer a lactose-free option, replace the milk with an unsweetened plant-based drink and use margarine or extra virgin olive oil instead of butter. You can also choose lactose-free cheeses to suit different dietary needs, without sacrificing flavor.

For a more refined, autumn-inspired touch, try adding roughly chopped walnuts or hazelnuts between the layers, or finish the top with a few fresh rosemary needles. If you enjoy experimenting, you’ll find more seasonal ideas in our vegan recipes and healthy Mediterranean dishes, perfect for adding variety to your menu without giving up on taste.

Can I prepare this lasagna ahead of time?
Absolutely! Assemble the lasagna up to a day in advance, cover it, and refrigerate. When ready to serve, bake it as directed. It’s even better when the flavors have had time to blend.

Can I replace Brie with another cheese?
Yes! You can use mozzarella, fontina, or a mild taleggio for a similar creamy texture. For a lighter option, try ricotta or a mix of ricotta and parmesan. For a lactose-free version use gorgonzola cheese.

How can I make it more seasonal or festive?
Top the lasagna with crispy rosemary leaves for a fall-inspired crunch. It’s perfect for cozy dinners, autumn gatherings.

MEDITERRANEAN RECIPES

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