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–+ servings
Pumpkin & Squash Lasagna

Pumpkin & Squash Lasagna

The Crispy Chef
This cozy vegetarian lasagna features roasted pumpkin and butternut squash, creamy ricotta, and aromatic herbs, layered with béchamel sauce and melty cheese. A perfect fall or holiday dish.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Italian, Vegetarian
Servings 6 servings
Calories 430 kcal

Equipment

  • Baking sheet
  • Mixing bowls
  • Saucepan
  • Whisk
  • 9x13 baking dish
  • Aluminum foil

Ingredients
  

  • 2 cups butternut squash, peeled and diced
  • 2 cups pumpkin, peeled and diced or canned purée
  • 2 tablespoons olive oil
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.5 teaspoon dried sage or thyme
  • 2 cups ricotta cheese
  • 0.5 cup grated Parmesan cheese
  • 1 egg
  • 0.25 teaspoon nutmeg
  • salt and pepper to taste
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk, warmed
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon nutmeg
  • 9 lasagna noodles (regular or no-boil)
  • 1.5 cups shredded mozzarella cheese
  • 0.25 cup Parmesan cheese for topping
  • fresh sage leaves or parsley for garnish

Instructions
 

  • Preheat oven to 400°F (200°C). Toss pumpkin and squash with olive oil, salt, pepper, and sage. Roast for 25–30 minutes until tender and caramelized. Mash lightly or pulse in food processor.
  • In a bowl, mix ricotta, Parmesan, egg, nutmeg, salt, and pepper. Stir until creamy and well blended.
  • Melt butter in a saucepan. Whisk in flour to make a roux. Slowly whisk in warm milk, cooking 5–7 minutes until thick. Add salt, pepper, and nutmeg.
  • Lower oven to 375°F (190°C). In a 9x13 dish, layer béchamel, noodles, pumpkin mix, ricotta, and mozzarella. Repeat layers, finishing with béchamel, mozzarella, and Parmesan on top.
  • Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until top is golden and bubbly. Let rest for 10 minutes.
  • Garnish with sage or parsley and serve warm. Pair with salad or roasted vegetables.

Notes

Use oven-ready noodles to save time. Be sure to roast the vegetables to enhance flavor and reduce moisture. Let the lasagna rest before slicing to help the layers set. Add spinach or mushrooms for variation.

Nutrition

Calories: 430kcalCarbohydrates: 31gProtein: 19gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 570mgPotassium: 510mgFiber: 3gSugar: 8gVitamin A: 12500IUVitamin C: 10mgCalcium: 380mgIron: 2mg
Keyword fall comfort food, pumpkin lasagna, squash lasagna, vegetarian lasagna
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