Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 9
Fall cooking in my kitchen always revolves around finding creative ways to use seasonal produce, and this beef and pumpkin lasagna has become our family’s signature autumn dish. The idea came to me during a particularly abundant pumpkin harvest when I was looking for something more exciting than the usual pumpkin soup. What started as an experiment has evolved into our most requested comfort food, combining the hearty satisfaction of traditional lasagna with the sweet, creamy richness that only pumpkin can provide.
Why You’ll Love This Recipe
This lasagna represents the perfect marriage of comfort food and seasonal eating. The pumpkin adds an unexpected layer of sweetness that complements the savory beef beautifully, while its natural creaminess creates an incredibly rich and satisfying texture. Unlike traditional lasagna that can feel heavy, the pumpkin lightens the overall dish while adding nutritional value and vibrant color.
Furthermore, this recipe transforms ordinary ingredients into something extraordinary. The homemade béchamel sauce elevates the dish from simple to sophisticated, creating a restaurant-quality meal that’s surprisingly approachable for home cooks. Additionally, the combination of textures—from the tender pumpkin slices to the hearty meat sauce and creamy cheese layers—creates an incredibly satisfying eating experience.
Finally, this lasagna is perfect for entertaining or meal prep. It feeds nine people generously, making it ideal for family gatherings or potluck dinners. The flavors actually improve overnight, so it’s an excellent make-ahead option that saves time on busy weeknights.
Ingredients
For The Lasagna:
- 1 tablespoon olive oil
- 3 cloves garlic, minced (or 3 teaspoons minced garlic)
- 1 large brown onion, roughly chopped
- 1 large carrot, diced
- 1 large red bell pepper, diced
- 2 lbs lean ground beef
- 1/4 cup fresh parsley, chopped
- 24 oz bottle of passata
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 tablespoon vegetable stock powder (Vegeta or similar)
- 4 cups pumpkin, peeled, deseeded, and finely sliced (1/8-inch slices)
- 6 sheets whole grain lasagna sheets
- 1 cup fat-free ricotta cheese
- 4 cups grated light mozzarella
For The Béchamel:
- 4 tablespoons light butter or margarine
- 3 tablespoons whole wheat flour
- 2 cups skim milk or almond milk
- Pinch of salt
Step-by-Step Instructions
Preparing the Meat Sauce
Begin by preheating your oven to 390°F (200°C). Heat the olive oil in a large pan over medium heat, then add the chopped onion and minced garlic. Sauté until the onion becomes transparent, which should take about 1-2 minutes. The key is to cook them just until fragrant without browning.
Next, add the diced carrots and bell peppers to the pan. Cook these vegetables until they begin to soften, stirring occasionally to ensure even cooking. This step builds the flavor foundation for your meat sauce, so don’t rush it. Once the vegetables are tender, add the ground beef and cook while breaking it up with a wooden spoon until it’s completely browned.
Stir in the fresh parsley, passata, tomato paste, sugar, and vegetable stock powder. The sugar helps balance the acidity of the tomatoes while the stock powder adds depth to the overall flavor. Season with salt to taste, then remove from heat and set aside while you prepare the other components.
Creating the Béchamel Sauce
In a medium saucepan, melt the butter over low heat. Once melted, add the flour and whisk continuously until the mixture is smooth and lump-free. This roux forms the base of your béchamel and should cook for about a minute to eliminate any raw flour taste.
Gradually add the milk, about 1/4 cup at a time, whisking constantly between each addition. This slow process prevents lumps from forming and ensures a silky smooth sauce. Continue this process until all the milk has been incorporated and the sauce reaches your desired consistency. If the sauce seems too thick, add an additional 1/4 cup of milk. Season with salt to taste.
Assembling the Lasagna
Spray a large oven-proof baking dish with non-stick spray and wipe away any excess with a paper towel. This prevents sticking while avoiding an overly greasy base.
Start by spooning approximately 1 1/2 cups of the beef sauce across the bottom of the dish, creating an even layer. Place three lasagna sheets on top, ensuring they cover the sauce completely. Spread another 1 1/2 cups of meat sauce over the pasta sheets, then arrange the pumpkin slices evenly over the meat sauce.
Dollop half of the ricotta cheese over the pumpkin, spreading it gently to avoid disturbing the pumpkin slices. Sprinkle half of the mozzarella cheese over the ricotta, creating the first complete layer.
Final Assembly and Baking
Repeat the layering process with the remaining three lasagna sheets, followed by the remaining meat sauce, pumpkin slices, and ricotta cheese. Pour the béchamel sauce over the ricotta, spreading it evenly to cover the entire surface. Top with the remaining mozzarella cheese, ensuring complete coverage for that perfect golden finish.
Cover the lasagna with foil and bake for 40 minutes. The foil prevents the top from browning too quickly while allowing the internal layers to cook through properly. After 40 minutes, remove the foil and switch your oven to the broil setting on medium heat. Broil for 2-3 minutes until the top is golden brown and bubbly.
Serving Suggestions
This hearty lasagna pairs beautifully with a crisp green salad dressed with a light vinaigrette to cut through the richness. Garlic bread is the perfect accompaniment for mopping up any delicious sauce left on the plate. Consider serving with roasted vegetables like brussels sprouts or green beans for a complete, well-rounded meal.
For wine pairing, a medium-bodied red wine like Chianti or Sangiovese complements the beef and tomato flavors, while the pumpkin’s sweetness pairs surprisingly well with a light Pinot Noir. Non-alcoholic options include sparkling water with lemon or a crisp apple cider.
Recipe Variations
Transform this recipe by experimenting with different types of pumpkin or winter squash. Butternut squash works excellently and provides similar sweetness and texture. For a more complex flavor profile, try using a combination of pumpkin and sweet potato slices.
Consider adding layers of sautéed spinach or kale for extra nutrition and color. The greens pair beautifully with the pumpkin and add another dimension to the dish. Alternatively, mushrooms can be sautéed with the vegetables for an earthy flavor that complements the pumpkin perfectly.
For those following specific dietary needs, ground turkey or chicken can substitute for the beef, while plant-based alternatives work well for vegetarian versions. The béchamel can be made dairy-free using plant-based milk and butter alternatives.
Make-Ahead Tips
This lasagna is an excellent make-ahead dish that actually improves in flavor overnight. Assemble the entire lasagna up to 24 hours before baking, cover tightly with plastic wrap, and refrigerate. When ready to cook, add an extra 10-15 minutes to the baking time to account for the cold start.
The individual components can also be prepared separately. The meat sauce can be made up to 3 days ahead and refrigerated, while the béchamel can be prepared the day before. Both the pumpkin slices and assembled lasagna can be frozen for up to 3 months, making this perfect for meal planning.
Notes
Selecting the right pumpkin is crucial for this recipe’s success. Sugar pumpkins or pie pumpkins work best due to their naturally sweet flavor and smooth texture. Avoid jack-o’-lantern pumpkins, which tend to be watery and less flavorful. The pumpkin slices should be cut uniformly to ensure even cooking throughout the lasagna.
When slicing the pumpkin, aim for 1/8-inch thickness. Slices that are too thick won’t cook through properly, while slices that are too thin may become mushy. A sharp knife or mandoline slicer helps achieve consistent thickness.
Storage and Reheating
Leftover lasagna will keep in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes, or reheat larger portions in the oven at 350°F for 20-25 minutes, covered with foil to prevent drying out.
For freezing, wrap individual portions in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating for best results.
Frequently Asked Questions
Can I use canned pumpkin instead of fresh? While fresh pumpkin provides the best texture and flavor, you can use canned pumpkin purée mixed with a small amount of flour to create “slices.” However, the texture will be different, and you’ll miss the distinct layers that make this recipe special.
What if I can’t find passata? Passata can be substituted with crushed tomatoes or tomato sauce. If using tomato sauce, reduce the amount slightly as it’s typically more concentrated than passata. You can also blend whole canned tomatoes for a similar consistency.
How do I know when the lasagna is fully cooked? The lasagna is done when the top is golden brown and bubbly, and a knife inserted in the center comes out hot. The internal temperature should reach 165°F. The pumpkin should be tender when pierced with a fork.
Can I make this without the béchamel sauce? Absolutely! While the béchamel adds richness and elegance, you can simply use additional ricotta cheese mixed with an egg for binding. The result will be more like a traditional lasagna but still delicious.
What’s the best way to slice pumpkin evenly? Use a sharp chef’s knife and cut the pumpkin in half first, then scoop out the seeds. Cut each half into wedges, then carefully slice off the skin. A mandoline slicer can help achieve uniform thickness if you have one.
Can I substitute the ground beef? Yes, ground turkey, chicken, or even a plant-based ground meat substitute work well. Adjust cooking times as needed, and you may want to add extra seasoning as these alternatives can be milder in flavor.
How long should I let the lasagna rest before cutting? Allow the lasagna to rest for 10-15 minutes after baking. This allows the layers to set and makes slicing much easier. The lasagna will still be plenty hot for serving.
Nutrition Information (per serving):
- Calories: 560
- Carbohydrates: 38g
- Protein: 42g
- Fat: 26g
- Fiber: 3g
- Vitamin A: 7,438 IU
- Vitamin C: 41mg
- Calcium: 565mg
- Iron: 5mg