Pumpkin and Basil Lasagna

Indulge in the comforting flavors of fall with this Pumpkin and Basil Lasagna, a creamy, cheesy twist on the classic Italian favorite that's perfect for cozy gatherings. Layers of tender pasta are generously filled with a velvety pumpkin puree seasoned with garlic and nutmeg, a rich ricotta-basil blend, and gooey mozzarella, all smothered in a homemade bechamel sauce. The combination of earthy pumpkin and fresh basil creates a delightful harmony of savory and slightly sweet flavors, while the golden, bubbling cheese on top adds irresistible texture. This vegetarian lasagna is a stunning centerpiece for any dinner table, offering a hearty, satisfying meal in every bite. Whether you're celebrating the autumn season or just craving a comforting casserole, this recipe is sure to impress.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 12 pieces Lasagna sheets
• 2 cups Pumpkin puree
• 1.5 cups Ricotta cheese
• 1 cup Grated Parmesan cheese
• 2 cups Mozzarella cheese, shredded
• 0.5 cup Fresh basil leaves, chopped
• 4 tablespoons Unsalted butter
• 4 tablespoons All-purpose flour
• 4 cups Milk
• 0.25 teaspoon Nutmeg, freshly grated
• 1 tablespoon Olive oil
• 2 pieces Garlic cloves, minced
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.

Step 2

Prepare the bechamel sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to form a roux, cooking for 1–2 minutes. Slowly whisk in the milk, ensuring no lumps remain. Cook, stirring constantly, until the sauce thickens, about 5–7 minutes. Stir in the nutmeg, 1/2 teaspoon of salt, and a pinch of pepper. Remove from heat and set aside.

Step 3

In a skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the pumpkin puree, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook for 3–4 minutes and then remove from heat.

Step 4

In a mixing bowl, combine the ricotta cheese, chopped basil, and 1/4 cup of grated Parmesan cheese. Stir until well blended.

Step 5

Bring a large pot of salted water to a boil. Cook the lasagna sheets until al dente, according to package instructions. Drain and lay flat on a clean surface to prevent sticking.

Step 6

Assemble the lasagna: Spread a thin layer of bechamel sauce on the bottom of the prepared dish. Place a layer of lasagna sheets on top. Spread 1/3 of the pumpkin mixture over the sheets, followed by 1/3 of the ricotta mixture, a sprinkle of Parmesan, and a handful of shredded mozzarella. Repeat the layers two more times, finishing with a layer of lasagna sheets topped with the remaining bechamel sauce, mozzarella, and Parmesan.

Step 7

Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden and bubbly.

Step 8

Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh basil leaves if desired. Enjoy!

Nutrition Facts

Serving size	(2671.2g)

Amount per serving	% Daily Value*
Calories	4109.8

Total Fat 212.5g	0%
Saturated Fat 116.2g	0%
Polyunsaturated Fat 5.8g
Cholesterol 703.8mg	0%
Sodium 5989.4mg	0%
Total Carbohydrate 369.4g	0%
Dietary Fiber 26.5g	0%
Total Sugars 75.8g
Protein 204.9g	0%

Vitamin D 429.4IU	0%
Calcium 5552.3mg	0%
Iron 20.3mg	0%
Potassium 3806.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.4%

Protein: 19.5%

Carbs: 35.1%