👩🍳 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! 😋
