Roasted Pumpkin Lasagna


There are basically three parts to this lasagna; Pumpkin Puree, Onion & Sage Sauté, and Béchemel Sauce – all layered between no bake lasagna sheets and cheese!

I was feeling ambitious on this damp, Fall Saturday so I made pumpkin puree from scratch, but if your not up for the challenge feel free to skip the recipe below and use 2 cans of canned pumpkin puree (not pumpkin pie filling!).

In addition to the ingredients in the recipes below you will need:

  • 1 box of no bake lasagna noodles
  • 1 cup fontina cheese, grated
  • 1 cup parmesean cheese, grated
  • 9×9 baking dish

Roasted Pumpkin Puree:

  • 3 smallish pumpkins (about the size of a cd)
  • 1/2 tsp grated nutmeg
  • 1/4 tsp salt
  • Olive oil
  • salt and pepper

Cut each pumpkin into 4 wedges. Put the wedges flesh side up on a large baking sheet. Brush the flesh with olive oil, season with salt and pepper. Roast at 400 degrees for about 45 minutes, until the flesh is fork tender. Once tender, scrape the flesh into a food processor or blender, add the nutmeg and salt, and puree until smooth.



Onion & Sage Sauté:

  • 3 medium yellow onions, chopped
  • 4 garlic cloves, minced
  • 10-12 sage fresh leaves, finely chopped
  • Olive oil, salt and pepper

Heat 1 tablespoon of oil in a medium skillet over medium high heat. Add the onions, season with salt and pepper, and sauté until soft. Add the garlic and sage and continue to cook until the onions are translucent.

Béchemel Sauce:

Melt the butter in a medium saucepan over medium heat. Add the flour to the melted butter and stir with a wooden spoon. Cook for about 2 minutes. This is called a roux. Once the roux has bubbled for a couple minutes, slowly pour in the milk and whisk. Turn the heat to medium high heat and continue to whisk until the sauce begins to thicken. When the sauce begins to thicken add the nutmeg, salt and pepper, and gradually whisk in the cheese. The sauce should be thick enough to coat a spoon but thin enough to pour.

  • 3 1/2 cups whole milk
  • 1/4 cup unsalted butter
  • 1/4 all purpose flour
  • 1/2 cup grated Parmesan
  • 1/2 tsp ground nutmeg
  • 1 tsp salt
  • 1/2 tsp black pepper


To assemble the lasagna, put a thin layer of the béchemel in the bottom of the baking dish. Top the béchemel with pasta sheets, top that with a layer of the pumpkin puree, then another thin layer of the béchemel, then the grated parmesean and fontina cheese, and finally 1/3 of the onion and sage mixture. Repeat three times; pasta, pumpkin, béchemel, cheese, onions, etc. On top of the last layer place pasta sheets and top with another layer of béchemel and the rest of the grated cheese.

Cover loosely with foil and bake in a 375 degree oven for 25 minutes. After 25 minutes remove the foil and bake for another 15 minutes, until the top begins to brown slightly. Let sit for at least 10 minutes before you cut into the ooey goodness.


3 thoughts on “Roasted Pumpkin Lasagna

  1. Anonymous says:

    This does look delicious. I had a butternut squash lasagna the other night – at a restaurant, I didn’t make it – and it was delicious. The squash was layered rather than pureed. Will have to try your recipe.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s