Directions
Directions
1. Cook the Pumpkin
Peel and dice the pumpkin. In a pan, sauté the chopped onion in a drizzle of olive oil. Add the pumpkin and a pinch of salt, then cook over medium heat for 15–20 minutes, until soft.
2. Make the Pumpkin Cream
Transfer the cooked pumpkin to a blender. Add a little milk and blend until smooth. Season with salt, pepper, and a pinch of nutmeg.
3. Prepare the Ricotta Cream
In a bowl, mix the ricotta with 2–3 tablespoons of milk to make it smoother. Stir in half the Parmesan cheese (or nutritional yeast, for a vegan version).
4. Assemble the Lasagna
In a baking dish, spread a thin layer of pumpkin cream. Add a layer of lasagna sheets, then some ricotta cream, more pumpkin cream, and a sprinkle of Parmesan.
Repeat the layers until all the ingredients are used up.
Top with the remaining Parmesan, optional diced smoked scamorza, and a sprig of rosemary if desired.
5. Bake
Bake in a preheated oven at 180°C (350°F) for 25–30 minutes, until golden and bubbling.
Extra Tip
Let the lasagna rest for 10 minutes before serving. It will set better and the flavors will be even more delicious.
Why This Recipe Works
Pleases both adults and kids
Ideal for cozy fall dinners
Can be made in advance and reheated
A delicious, healthy alternative to traditional lasagna
Whether you’re cooking for vegetarians, trying something new for a dinner party, or simply craving comfort food with a twist, this Meatless Pumpkin Lasagna is a guaranteed crowd-pleaser.
Let me know how yours turns out—and don’t forget to grab a slice before it’s all gone!
