Yummy Pumpkin Lasagna


Oooooh I think we’re on a winner with this one! Cumin scented roast pumpkin and mushroom, marinated and combined with my favourite cheesy spinach sauce and topped off with crunchy almonds and oozy, melty cheese. How could you possibly go wrong?

Full kudos and credit must go to Trudy over at Veggie num num who posted a fantastic Pumpkin & Spinach lasagna a couple of weeks ago which inspired this creation. Marinating the pumpkin in lemon juice was certainly her handiwork and I humbly salute her for it, such a brilliant idea!

It’s a bit of a process putting it all together but I promise you won’t be disappointed and if you’re a carnivore I promise you won’t miss the meat! So to the recipe, without further ado.

Yummy Pumpkin Lasagna
Prep time
Cook time
Total time
Roast pumpkin and mushrooms combined with a cheesy spinach and ricotta sauce, topped with almonds and oozy melty cheese.
Recipe type: Main, Pasta
Cuisine: Vegetarian
Serves: 8
  • 1 small butternut pumpkin, peeled and cut into pieces
  • 2 large brown mushrooms, cut into pieces
  • cumin seeds - 1 tbspn
  • smokey paprika - ½ tbspn
  • oil - 3 tbspn
  • juice of 1 lemon
  • 6 sun-dried tomatoes - finely sliced
  • 1 cup tomato passata
  • 1 tspn dried basil
  • 1 tspn minced garlic
  • 1 tub ricotta
  • 1 bunch spinach, washed and ribs removed
  • 1 tspn dried mint
  • 1 tbspn pine nuts, toasted
  • 1 egg
  • 30g goats feta
  • zest ½ lemon
  • ½ tspn nutmeg
  • salt & pepper to taste
  • ½ packet ready-made lasagna sheets
  • salt & pepper to taste
  • ¼ cup mozzarella
  • 3 tbspns parmesan cheese
  • 1 tbspn almonds, diced
  1. Pre-heat oven to 180 degrees.
  2. Prepare your veggies:
  3. Cut up mushrooms and pumpkin and combine in a large roasting dish with cumin, paprika & oil.
  4. Roast for about 20 minutes until soft and golden.
  5. Pour over lemon juice and stir through sun-dried tomatoes. Leave to marinate for about 30 minutes.
  6. Prepare your tomato sauce:
  7. In a small saucepan heat a little olive oil and lightly fry the garlic until fragrant. Then add the tomato passata and basil, simmer gently for approx 20 minutes.
  8. Make the spinach and ricotta filling:
  9. Steam spinach until bright green and limp - about 7 minutes.
  10. Leave to cool for about 5 minutes and wring out the excess moisture.
  11. Finely chop and squeeze out any further liquid.
  12. In a large bowl combine spinach, ricotta, pine nuts, mint, nutmeg, lemon zest, egg and goats cheese.
  13. Season to taste.
  14. Put together your lasagna
  15. Take a medium-sized porcelain or pyrex casserole dish (don't use metal...) and layer as follows:
  16. Lasagna sheet
  17. Roast veggies
  18. Spinach and ricotta mix
  19. Lasagna sheet
  20. Repeat until all your filling has been used and top with another pasta sheet followed by the tomato sauce.
  21. Mix cheeses together and then sprinkle over the top of the tomato sauce.
  22. Sprinkle almonds over the top and, if you wish, sprinkle a little bit of dried mint.
  23. Season with salt and cracked black pepper.
  24. Cook for approx 30 minutes until cheese is golden and bubbly.

Veggie Bliss!


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