I’ve never been a fan of classic lasagna. It’s just never been my thing. But sometimes, you just need to find your own way to make a dish work for you. That’s how this pumpkin lasagna came to be. It’s rich, creamy, and full of cozy fall flavors, with layers...
Ingredients
- 700gpumpkin
- 8lasagna sheets
- 8sprigsfresh thyme
- 1 1/2tspdried garlic
- 30mLsunflower oil
- 150mLCream (30%)
- 100gparmesan
- 1tspgaram masala spice
- 50galmonds
- 10ggreen basil
- 30mLolive oil
How to make Pumpkin Lasagna
Prepare the Pumpkin
Cut the pumpkin in half, remove the stem, and scoop out the seeds.
Slice the hollow part of the pumpkin into medium-sized pieces.
Peel off the skin, cut the pumpkin into medium chunks, and place them in a baking dish.
Season the pumpkin with salt and pepper, sprinkle with dried garlic, add 5 sprigs of thyme, and drizzle with sunflower oil (20 ml).
Cover with foil, seal the edges tightly, and bake in a preheated oven at 180°C (356°F) for 45-50 minutes.
Once cooked, remove the thyme sprigs.
Prepare the Remaining Pumpkin
Take the remaining 1/4 of the pumpkin and slice it into thin pieces.
Peel off the skin and cut it into small, neat cubes.
Spread the diced pumpkin on a parchment-lined baking sheet, add thyme leaves (from 3 sprigs), season with salt and pepper, and drizzle with sunflower oil (10 ml).
Mix well, distribute evenly, and roast in the oven at 180°C for 20 minutes.
Make the Pumpkin Cream Sauce
Pour the cream into a saucepan and bring it to a boil over medium heat.
Remove from heat, add the roasted pumpkin slices, and blend with an immersion blender until smooth.
Stir in 1 tsp of garam masala and a pinch of salt.
Cook the Lasagna Sheets
Boil salted water and add the lasagna sheets one by one. Cook for 10 minutes until done.
Transfer the sheets to a large bowl, drizzle with olive oil, and let them cool for a few minutes.
Prepare Toppings
Finely chop the almonds and toast them in a dry pan.
Grate the Parmesan into a fine powder-like consistency.
Serving
Pour some pumpkin sauce onto a plate.
Place a lasagna sheet on top, fold slightly, and cover with more sauce.
Repeat the process, layering 4 lasagna sheets with sauce and grated Parmesan.
Sprinkle with more Parmesan and toasted almonds.
Garnish with fresh basil leaves.
Drizzle with olive oil and top with roasted pumpkin cubes.
FAQS
How do I store leftover pumpkin lasagna for later use?
To store leftover pumpkin lasagna, allow it to cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, consider freezing it; wrap it well in foil or freezer-safe containers, and it can last for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven until heated through.
Can I make pumpkin lasagna gluten-free, and what substitutions can I use?
Yes, you can easily make pumpkin lasagna gluten-free by using gluten-free lasagna sheets. Additionally, ensure that the cream and any other ingredients you use are also gluten-free. You can also substitute the Parmesan cheese with a dairy-free cheese alternative if you're looking for a vegan option.
What are some good side dishes to pair with pumpkin lasagna?
Pumpkin lasagna pairs wonderfully with a simple side salad, such as a mixed greens salad with a light vinaigrette. You could also serve it with roasted vegetables or garlic bread for a comforting meal. A glass of white wine, like a Chardonnay, complements the creamy flavors beautifully.
How can I adjust the recipe for a larger crowd?
To adjust the pumpkin lasagna recipe for a larger crowd, simply multiply the ingredients by the number of servings you need. For example, if you want to serve 8 people, double the amount of pumpkin, lasagna sheets, cream, and spices. You may need to use a larger baking dish and adjust the cooking time slightly, so keep an eye on it as it bakes.
What is the best way to cook the pumpkin for this lasagna?
The best way to cook the pumpkin for this lasagna is to roast it. Start by cutting the pumpkin into medium-sized pieces, seasoning it with salt, pepper, and dried garlic, and then roasting it in the oven at 180°C (356°F) for about 45-50 minutes. This method enhances the pumpkin's natural sweetness and flavor, making it perfect for layering in your lasagna.
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Cook Eat Sleep Repeat
(@cookeatsleeprepeat)
Hi, I’m Ekaterina – the foodie behind Cook, Eat, Sleep, Repeat! This blog is my personal cooking diary, born from my love for cooking, eating, and, of course, sleeping. It’s a space where I share my favorite recipes, kitchen experiments, and a touch of humor. Food is my passion, and my stomach has a serious crush on it! Whether you’re here for new recipe ideas or just love all things delicious, I hope my posts inspire you to cook, eat, and enjoy every bite. Welcome to my tasty world! 🍴 Hi, I’m Ekaterina – the foodie behind Cook, Eat, Sleep, Repeat! This blog is my personal cooking diary, born from my love for cooking, eating,...
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