Pumpkin and Basil Lasagna
Indulge in the comforting flavors of fall with this Pumpkin and Basil Lasagna, a creamy, cheesy twist on the classic Italian favorite that's perfect for cozy gatherings. Layers of tender pasta are generously filled with a velvety pumpkin puree seasoned with garlic and nutmeg, a rich ricotta-basil blend, and gooey mozzarella, all smothered in a homemade bechamel sauce. The combination of earthy pumpkin and fresh basil creates a delightful harmony of savory and slightly sweet flavors, while the golden, bubbling cheese on top adds irresistible texture. This vegetarian lasagna is a stunning centerpiece for any dinner table, offering a hearty, satisfying meal in every bite. Whether you're celebrating the autumn season or just craving a comforting casserole, this recipe is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Lasagna sheets
- 2 cups Pumpkin puree
- 1.5 cups Ricotta cheese
- 1 cup Grated Parmesan cheese
- 2 cups Mozzarella cheese, shredded
- 0.5 cup Fresh basil leaves, chopped
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 4 cups Milk
- 0.25 teaspoon Nutmeg, freshly grated
- 1 tablespoon Olive oil
- 2 pieces Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Prepare the bechamel sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to form a roux, cooking for 1–2 minutes. Slowly whisk in the milk, ensuring no lumps remain. Cook, stirring constantly, until the sauce thickens, about 5–7 minutes. Stir in the nutmeg, 1/2 teaspoon of salt, and a pinch of pepper. Remove from heat and set aside.
In a skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the pumpkin puree, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook for 3–4 minutes and then remove from heat.
In a mixing bowl, combine the ricotta cheese, chopped basil, and 1/4 cup of grated Parmesan cheese. Stir until well blended.
Bring a large pot of salted water to a boil. Cook the lasagna sheets until al dente, according to package instructions. Drain and lay flat on a clean surface to prevent sticking.
Assemble the lasagna: Spread a thin layer of bechamel sauce on the bottom of the prepared dish. Place a layer of lasagna sheets on top. Spread 1/3 of the pumpkin mixture over the sheets, followed by 1/3 of the ricotta mixture, a sprinkle of Parmesan, and a handful of shredded mozzarella. Repeat the layers two more times, finishing with a layer of lasagna sheets topped with the remaining bechamel sauce, mozzarella, and Parmesan.
Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh basil leaves if desired. Enjoy!
Nutrition Facts
Calories |
4110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.5 g | 272% | |
| Saturated Fat | 116.2 g | 581% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 5989 mg | 260% | |
| Total Carbohydrate | 369.4 g | 134% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 75.8 g | ||
| Protein | 204.9 g | 410% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 5552 mg | 427% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3807 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
