Pumpkin lasagna



40 min


1 h 30 min



Pumpkin lasagna

Photo, Erik Putz.

Everyone's favourite fall gourd can be used for so much more than just pie (though, that's delicious too!)


  • 2 eggs
  • 2 cups canned pumpkin purée
  • 2 cups finely grated parmesan
  • 1/2 tsp freshly grated nutmeg
  • 2 1/2 cups grated mozzarella , divided
  • 4 cups packed baby spinach
  • 1 350-g pkg fresh lasagna sheets , cut to fit (6 sheets)


  • 3 tbsp olive oil
  • 1 cup diced pancetta
  • 1 small onion , finely chopped (3/4 cup)
  • 2 garlic cloves , minced
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup all-purpose flour
  • 3 3/4 cups milk


  • PREHEAT oven to 375F. Spray a 9 x 13-in. baking dish with oil.
  • BÉCHAMEL: Heat oil in a medium saucepan over medium. Add pancetta and cook until almost crisp, 4 to 6 min. Remove to a plate, leaving fat in pan. Add onion, garlic, salt and pepper and cook until onion is softened, about 3 min. Stir in flour and cook until it forms a paste, 1 min. Gradually add milk, scraping with a wooden spoon along the bottom and sides of the pan. Cook, stirring, until sauce thickens enough to lightly coat the back of a spoon, 10 to 12 min. (Sauce will be thin.) Remove from heat.
  • WHISK eggs in a large bowl. Whisk in pumpkin, parmesan and nutmeg until combined.
  • POUR 1 cup béchamel over bottom of prepared dish. Layer with 2 lasagna sheets, 1/2 cup mozzarella, half of pumpkin mixture, half of pancetta, half of spinach and 1 cup béchamel. Repeat layers, ending with béchamel. Top with the remaining 2 sheets, remaining 1 cup béchamel and remaining 1 1/2 cups mozzarella. Spray a large piece of foil with oil and cover. Bake for 35 min. Remove foil and broil until golden brown, 3 to 5 min. Let stand for 10 min before serving.


Chatelaine Quickies: Pumpkin crème brûleé

Nutrition (per serving)

  • Calories
  • 392,
  • Protein
  • 21 g,
  • Carbohydrates
  • 30 g,
  • Fat
  • 21 g,
  • Fibre
  • 3 g,
  • Sodium
  • 878 mg.
  • Excellent source of
  • vitamin B12

Kitchen Tip: It’s important not to bring béchamel to a boil or the mixture will curdle or split. Having a thin béchamel when using fresh lasagna sheets allows the pasta to absorb the liquid while delivering a saucy baked lasagna.

Kitchen Tip: Warm milk in the microwave for 1 to 2 min to lessen cooking time of béchamel.