All Recipes, Mains, Meat, Veggie

Pumpkin Lasagne


what’s up fellas? You are about to read how to prepare my fall version of the classic Italian lasagne. This one is with bacon, but it’s easily made vegetarian and even vegan, by leaving out the bacon and sub milk and butter with plantbased variants in equal parts. The taste is really something else! One of my friends never liked pumpkin at all, until I gave her this lasagne!! And it becomes something really special through the fresh thyme, that I love so much in fall!!


Ingredients (serves 4):
750g pumpkin flesh (butternut/calabaza)
150g bacon (may be left out for veggie version)
2 onions
6 stalks fresh thyme
1 can diced tomatoes
2tbsp tomato paste
salt, pepper

40g butter (or vegan sub)
40g plain flour
500ml milk (or vegan sub)
salt, pepper, nutmeg

about 10-12 lasagne sheets
125g fresh mozzarella
100g parmesan cheese

Preheat the oven to 170°C.

Dice pumpkin, onions and bacon. Put the bacon in a frying pan over medium heat until crisp, then add onions and cook for about 2 mins, stirring occasionally. Add in pumpkin and cook for about 7 mins, stirring every now and then. Add tomatoes and tomato paste, salt and pepper, as well as thyme leaves and cook for 3 mis. Set 4-6 tbsp of the sauce aside for later.

For the béchamel sauce (white flour-butter-sauce) meld the butter in a pot and stir in flour, making sure it doesn’t burn. Slowly add milk (I do it in 3 steps) and stir until all the small lumps are gone, add salt, pepper and nutmeg and bring to a boil, stirring often.

Thinly slice mozzarella and finely grate parmesan cheese.

In a casserolle, coat the ground with some béchamel sauce, place first layer of lasagne sheets on the sauce and spread these first with pumpkin and hen béchamel sauce. Repeat until all the sauce is gone. Cover with mozzarella slices and grated parmesan cheese and spread the saved 4-6 tbsp of the pumpkin sauce on top.

Cover with aluminum foil, place in the oven and bake for about 30mins. Take off the foil and bake for another 10 mins, until golden brown.


I would love to hear how you and your folks liked the recipe, so please leave a comment when you try it, or whenever you have questions!

Have a lovely time cooking and preparing and enjoy this delicious lasagne!!




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