Pumpkin Béchamel Vegetable Lasagna
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This Pumpkin Béchamel Vegetable Lasagna Recipe features a luxurious white sauce enriched with roasted pumpkin puree. This hearty and satisfying vegetarian lasagna is made without meat or tomatoes. It combines the comforting textures of lasagna noodles with a rich, creamy pumpkin-infused sauce and layers of sautéed vegetables, creating a perfect lasagna for any gathering or family meal!
Pumpkin Béchamel Vegetable Lasagna Recipe
This pumpkin béchamel vegetable lasagna is a delightful twist on the classic dish, featuring roasted pumpkin puree seamlessly blended into a creamy white sauce.
This recipe brings a comforting warmth to any family dinner, perfect for cozy fall evenings. The rich, velvety layers of lasagna are complemented by the sweet and earthy flavor of pumpkin.
Loaded with vegetables and made without meat or tomato, it’s not only a nourishing meal but also a crowd-pleaser sure to satisfy both adults and children alike!
Can I use canned pumpkin puree instead?
Yes, you can definitely use canned pumpkin puree instead of making your own for the béchamel sauce. Canned pumpkin is a convenient and time-saving option that still delivers the creamy texture and rich pumpkin flavor needed for this dish. Just ensure you choose 100% pure pumpkin puree, not pumpkin pie filling.
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this pumpkin lasagna!
Must Have Tools
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What is the pumpkin béchamel sauce made of?
This pumpkin béchamel sauce consists of a traditional béchamel base enriched with roasted pumpkin puree. It starts with a roux made from butter and flour, to which milk is added until smooth. The roasted pumpkin puree is then blended in, adding a rich, earthy flavor!
What vegetables can you put in lasagna?
There are numerous vegetables that you can incorporate into lasagna to add flavor, texture, and nutrition. Popular choices include spinach, zucchini, mushrooms, bell peppers, onions, and eggplant. Other options like artichokes, kale, carrots, and squash also work well for adding variety and depth to the layers.
Can I prepare this pumpkin lasagna ahead of time?
Absolutely! You can assemble the lasagna a day in advance and keep it refrigerated. Just cover it tightly with plastic wrap or aluminum foil. When ready to eat, bake it according to the recipe instructions, adding a few extra minutes if it’s coming straight from the fridge.
Why is my lasagna watery?
A watery lasagna often results from excess moisture in the vegetables and sauce. To avoid this, try the following tips:
- Thinly slice vegetables like zucchini and mushrooms to reduce moisture content.
- Pre-cook the vegetables, pan-frying them to evaporate excess moisture, and be sure to drain any water left in the pan.
- Ensure your béchamel sauce is thick and creamy; a watery sauce can contribute to a soggy lasagna.
- Allow the lasagna to rest for at least 5-10 minutes after cooking in the oven. This helps the layers settle and the moisture to redistribute, making it easier to slice and serve.
How to store pumpkin lasagna
Storing Leftover Lasagna: Wrap leftovers tightly in the baking pan with cling film and foil or place in airtight containers. Refrigerate and use within 2-3 days.
How To Freeze Cooked Lasagna: Allow the lasagna to cool completely, then wrap the whole lasagna or individual portions in cling film and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat covered with foil.
Making Lasagna Ahead of Time: Assemble the lasagna in your baking dish, let it cool, and wrap it in cling film and foil. Refrigerate overnight. Remove wrappings and let sit at room temperature for 30 minutes while preheating the oven, then bake as instructed.
How To Freeze Uncooked Lasagna: Use a freezer-safe or disposable foil pan to assemble the lasagna. After assembly, let it cool, wrap tightly in cling film, add a foil cover, and label with the date. Freeze for up to 3 months. For cooking, thaw overnight in the fridge and bake as directed after removing all wrappings.
Pumpkin decor at Amazon
Amazon offers a wonderful assortment of festive pumpkin decor that can elevate your autumn ambiance and add a touch of seasonal charm to your home. Whether you’re in search of beautifully crafted pumpkin-themed kitchen accessories or vibrant pumpkin-inspired table settings, you’ll find everything you need to celebrate the essence and spirit of fall in style!
Best vegetable lasagna recipes
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Pumpkin Béchamel Vegetable Lasagna
Ingredients
- 1 packet (12 sheets) lasagna sheets, dried, fresh, or no-boil, or gluten-free sheets
Roasted Pumpkin Puree
- 600 g cubed pumpkin, butternut or Jap, (skin and seeds removed)
- 1 Tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
Vegetable Mixture
- 1-3 Tbsp extra virgin olive oil, extra if needed
- 1 large red or brown onion, peeled and roughly chopped
- 2 large cloves garlic, peeled and minced
- 2 large carrots, sliced into rounds
- 2 large zucchinis, trimmed and thinly sliced into rounds
- 1 (200g / 7 oz.) sliced white mushrooms
- 1 heaping cup broccoli florets
- 1 cup frozen peas
- Salt and pepper, to taste
Pumpkin Béchamel
- 113 g (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1/2 tsp ground nutmeg
- Salt and pepper, to taste
- 1 cup (280g / 10 oz.) roasted pumpkin puree
- 1 cup shredded sharp cheddar cheese
Instructions
Roasted Pumpkin Puree
- Preheat Oven: Preheat your oven to 400°F (200ºC). Set aside a medium size sheet pan.
- Prep Pumpkin: Cut the pumpkin into medium-size cubes after removing the skin and seeds, ensuring the pieces are of uniform size for even roasting.
- Season: In a large bowl, toss the cubed pumpkin with the olive oil, garlic powder and salt until well coated.
- Arrange: Spread the pumpkin in a single layer on the sheet pan.
- Roast: Roast for 30 minutes, or until the pumpkin is tender and lightly caramelized on the edges. Stir halfway through to ensure even cooking. Remove from the oven.
- Puree: Transfer the pumpkin to a bowl and mash it using a potato masher or blend it in a food processor until smooth, it will have some chunks. You should end up with approximately 280g (about 1 cup) of mashed cooked pumpkin. Set aside. Keep your oven on at 400ºF (200ºC).
Vegetable Mixture
- Prep Pan: Grease a 9×13 lasagna pan with butter and set it aside.
- Sauté Onion and Garlic: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add onion and sauté until translucent. Add minced garlic and cook for a further 1 minute, until fragrant.
- Cook Carrots: Add sliced carrot and cook for 4 minutes or until the carrot has just started to soften.
- Add Zucchini: Add sliced zucchini and cook until soft, about 4 minutes, adding more oil if needed to prevent sticking.
- Stir in Mushrooms: Stir through mushrooms and allow to cook until softened and they begin to release their juices, about 5 minutes.
- Add Broccoli, Peas and Season: Add broccoli and peas, and cook until broccoli is vibrant and just tender. Season with salt and pepper to taste.
- Finish Vegetables: Once vegetables are tender/soft, turn off the heat and leave them in the pan while you prepare the white sauce.
Pumpkin Béchamel
- Melt Butter: Melt butter in a medium-large skillet over low heat.
- Add Flour: Once completely melted, increase the heat to medium-high, add the flour and whisk it through the butter while cooking for 1 minute.
- Mix in Milk: After the 1 minute, gradually add the milk, half a cup at a time, whisking continuously after each addition until the mixture begins to thicken—this will happen quickly. Once all the milk is incorporated, increase the heat to medium-high and continue whisking constantly to prevent the sauce from boiling until it thickens.
- Season Sauce: Add nutmeg and season with salt and pepper to taste, mix well.
- Add Pumpkin Puree: Incorporate the roasted pumpkin puree, gently mixing it with a silicone spatula or wooden spoon. Continue stirring for a few minutes as the sauce thickens further. Once done, turn off the heat and set the sauce aside.
Assemble
- First Layer: Lay one layer of lasagna sheets (4 sheets) in the bottom of the greased pan.
- Add Vegetables: Pour half of the vegetable mixture over the sheets, spreading out evenly.
- Layer White Sauce: Pour over one-third of the pumpkin sauce and spread it over the vegetables.
- Repeat Layers: Lay another layer of lasagna sheets (4 sheets), spread over the remaining half of the vegetables, and pour and spread over the second-third of the pumpkin sauce.
- Final Layer: Lay another layer of lasagna sheets (final 4 sheets), pour and spread over the remaining one-third of the sauce.
- Top with Cheese: Sprinkle the shredded cheese over the sauce on top.
- Bake: Bake for 35-40 minutes or until the top is golden and the filling is bubbling.
- Rest: Remove from the oven and allow it to rest uncovered, for 5 minutes before serving. Enjoy!
Notes
