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Pumpkin lasagna, vegetarian recipe

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Mine classic pumpkin lasagna is a real comfort food for cold autumn days! The vegetarian recipe with Hokkaido pumpkin and creamy béchamel sauce does not require any meat and tastes simply heavenly delicious. Layer after layer of pure enjoyment!

Pumpkin lasagne with Hokkaido pumpkin and gratinated with cheese

Vegetarian pumpkin lasagna

The autumnal pumpkin lasagna makes you happy with every bite! The vegetarian autumn favorite is… Lasagna sheets with Pumpkin tomato saucedelicately melting Cheese and creamier Béchamel sauce layered. The lasagne is seasoned with salt, pepper and nutmeg and then baked with a generous layer of cheese. An incredibly tasty, hearty combination where you definitely won’t miss the mince. And thanks to the creamy filling, the pumpkin lasagna is also very popular with children!

Lasagna with pumpkin is also a great recipe to cook in advance. You can simply prepare them a day in advance and then just put them in the oven before eating!

Pumpkin lasagna – my best recipe

You can find the exact quantities for the pumpkin lasagna in my printable recipe card below.

First, cut the pumpkin pulp into cubes and chop an onion and garlic clove. And once the somewhat time-consuming pumpkin chopping is done, the rest is quick and easy!

Then fry everything together briefly, add vegetable stock, chopped tomatoes and spices and let it simmer.

Now prepare the béchamel sauce. To do this, melt butter in a pot, stir in flour and sweat. Then add milk while stirring, season and simmer briefly.

Now layer the lasagne, sprinkle with grated cheese and bake in the oven. Let cool for 5 minutes and enjoy.

You will see that the vegetarian pumpkin lasagna is in no way inferior to the classic lasagne with minced meat.

Pumpkin lasagna with Hokkaido pumpkin and cheese on the plate

Which pumpkin for autumn lasagna?

I use one for the pumpkin lasagna Hokkaido pumpkinmy favorite pumpkin variety. With Hokkaido, the peel can be eaten and becomes buttery soft when cooked and baked. Incidentally, most of the nutrients are located directly under the shell.

If you end up with too much pumpkin left over, you can simply freeze the leftovers. We’ll show you the best way to do this in our article about freezing pumpkin.

And now enjoy this autumnal lasagne version! I’m really looking forward to your feedback on the recipe!

Pumpkin lasagne with Hokkaido pumpkin and gratinated with cheese

Pumpkin lasagna, vegetarian recipe


I look forward to your review. Simply click on the stars here.

My vegetarian pumpkin lasagna is made with Hokkaido pumpkin and creamy béchamel sauce.

preparation 30 minutes

Baking time 30 minutes

Total time 1 Hour

Ingredients for the béchamel sauce

  • Cut the pumpkin pulp into cubes. Chop the onion and garlic finely.

  • Heat oil in a pot and fry onion, garlic and pumpkin pieces for 2 minutes. Then add vegetable broth and chopped tomatoes and bring everything to the boil. Simmer over medium heat for 10 minutes and season with salt, pepper and curry.

  • For the béchamel sauce, melt the butter in a saucepan. Stir in flour with a whisk and sweat. Then add milk and bring to the boil while stirring. Simmer over medium heat for 3 minutes, stirring the entire time. Season with salt, pepper and nutmeg.

  • Preheat the oven to 200 degrees top and bottom heat.

  • Pour a layer of béchamel sauce into a baking dish and layer the pumpkin lasagna as follows until all the ingredients are used up:Lasagna patties, pumpkin vegetables, béchamel sauce, grated cheese.
  • Bake the lasagna in the oven for 30 minutes.

If there is too much pumpkin left over, you can simply freeze the leftovers. We’ll show you the best way to do this in our article about freezing pumpkin.

Calories: 707kcal | Carbohydrates: 105G | Protein: 29G | Fat: 21G

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