Mains

Pumpkin Lasagna

A hearty vegetarian lasagna featuring layers of savory pumpkin and tomato sugo, creamy béchamel sauce, and soft pasta sheets.

Prep: 20 minutes Cook: 45-150 minutes (30-120 min for sugo simmer + 15-30 min bake) Servings: 3
Main Course Pasta Italian Baked Vegetarian
Pumpkin Lasagna

Preparation Steps

1
  • 400-500g pumpkin, 2 onions, 2-3 tomatoes
  • Olive oil, 1 garlic clove
  • 1 tbsp tomato puree
Peel and dice pumpkin, onions, and tomatoes. Fry onions in olive oil until soft. Add crushed garlic and fry briefly. Add tomato puree and stir.
2
  • 1-2 dl water
  • 1 cube vegetable bouillon
  • 1 tsp turmeric, 1 tsp mild chili
  • 1 tbsp Italian herbs, 1 tbsp salt, pepper
  • Optional: soy protein crumbles
Add diced pumpkin, tomatoes, and water. Add bouillon, turmeric, chili, herbs, salt, and pepper. Stir, cover, and reduce heat. If too sour, add sugar/baking powder. Sugo should be slightly salty. Add soy protein if using.
3
Let the pumpkin sugo simmer for 30-45 min (up to 2 hours) until pumpkin is tender.
4
  • 2 tbsp butter, 2 tbsp flour
  • 4 dl milk
  • Salt, pepper, nutmeg
Make béchamel: Melt butter, add flour to form paste (don't brown). Gradually add milk while whisking, simmer until thick. Season with salt, pepper, and nutmeg.
5
  • Lasagna sheets
  • Grated cheese
Layer in pan: sugo, lasagna sheets, sugo and béchamel to cover sheets. Repeat 4-5 layers, finishing with sugo and béchamel. Top with grated cheese, cover with foil. Bake per sheet instructions. Remove foil 5 min before end for crust.