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PUMPKIN LASAGNA RECIPE

How to Make a Lasagna with Pumpkin and Mushrooms

This pumpkin and mushroom lasagna is a rich and comforting vegetarian dish, perfect for highlighting the flavors of the season. Layers of tender pumpkin alternate with mushrooms with a deep, earthy taste and a velvety béchamel sauce, all finished with Brie cheese that adds creaminess and balance without making the dish heavy.

It’s an excellent choice for a family lunch or a special dinner, when you want to serve a complete and satisfying meal that still feels well balanced. A seasonal take on the classic lasagna, prepared with simple ingredients and harmonious combinations. If you enjoy dishes like this, explore more ideas in our vegetarian recipes collection, in true Healthy & Delicious style. You’ll find the full video recipe at the end of the page.

Creamy pumpkin lasagna with béchamel, brie & mushrooms

RECIPE DETAILS

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Servings: 6

Difficulty: ⭐⭐ ☆ (Medium)
Special Diets: Vegetarian
Meal Type: Lunch, Dinner
The quantities can be easily doubled or halved

Estimated nutritional values per serving: 585 kcal · 45 g carbohydrates · 30 g protein · 33 g fat

INGREDIENTS PUMPKIN LASAGNA

For the lasagna:

1 package of fresh lasagna sheets
900 g pumpkin, peeled and cleaned
600 g mixed mushrooms
2 packages of Brie cheese
2 garlic cloves
Fresh rosemary
Extra virgin olive oil, as needed
Salt and black pepper
Grated Grana Padano cheese

For the béchamel sauce:

1 liter milk
100 g flour
10 g butter
A pinch of nutmeg
Salt and pepper

HOW TO MAKE IT STEP BY STEP

1 - Cook the pumpkin

Cut the pumpkin into small cubes
In a large pan, heat a drizzle of extra virgin olive oil with one garlic clove and a few rosemary sprigs
Add the pumpkin, cover with a lid, and cook on low heat for about 15–20 minutes, until soft and tender
Season with salt and black pepper, then remove from heat

2 - Sauté the mushrooms

In another pan, heat a little olive oil with a garlic clove
Add the mixed mushrooms, season lightly with salt and cook until tender and any excess liquid has evaporated
Set aside

3 - Prepare the béchamel sauce

In a small saucepan, melt the butter over medium heat
Add the flour and stir to form a smooth mix
Gradually pour in the warm milk while mixing continuously to avoid lumps
Continue stirring until the sauce thickens into a creamy consistency
Turn off the heat, then season with salt, pepper, and nutmeg

4 - Combine

Divide the cooked pumpkin in half
Mash one half with a fork and mix it into the béchamel sauce for extra flavor and a beautiful golden color
Keep the other half as cubes for layering

5 - Assemble the lasagna

In a baking dish, spread a thin layer of pumpkin béchamel on the bottom
Add a layer of lasagna sheets, then more béchamel
Scatter over some pumpkin cubes, sautéed mushrooms, and chunks of Brie
Sprinkle with grated Grana Padano
Repeat the layers until all ingredients are used, finishing with a generous layer of béchamel and Grana Padano on top

6 - Bake to perfection

Bake in a preheated oven at 180°C (350°F) for about 30 minutes, until golden, bubbling, and irresistibly creamy
Let rest a few minutes before serving — if Garfield can wait, so can we!

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TIPS FOR PERFECT RESULTS

RECIPE VARIATIONS

This pumpkin and mushroom lasagna is extremely versatile and easy to customize. For a lighter version, you can reduce the amount of béchamel and alternate it with thinner layers of pumpkin and mushrooms, while still keeping the dish creamy and well balanced.

If you prefer a lactose-free option, replace the milk with an unsweetened plant-based drink and use margarine or extra virgin olive oil instead of butter. You can also choose lactose-free cheeses to suit different dietary needs, without sacrificing flavor.

For a more refined, autumn-inspired touch, try adding roughly chopped walnuts or hazelnuts between the layers, or finish the top with a few fresh rosemary needles. If you enjoy experimenting, you’ll find more seasonal ideas in our vegan recipes and healthy Mediterranean dishes, perfect for adding variety to your menu without giving up on taste.

To make a creamy yet well-balanced pumpkin and mushroom lasagna, it’s important to cook the pumpkin thoroughly until it is soft but not watery. Slow cooking it in a pan with a small amount of oil and aromatic herbs helps concentrate the flavor without adding excess moisture, preventing the lasagna from becoming too liquid.

The mushrooms should also be sautéed carefully until all their natural moisture has evaporated. This step is essential for creating well-defined layers and a deeper, more intense flavor. If you enjoy this type of dish, you can find more inspiration in our healthy vegan recipes.

For an even creamier texture, the real secret is to blend part of the pumpkin directly into the béchamel sauce. This adds color, flavor, and natural creaminess without making the dish heavy. Finally, let the lasagna rest for a few minutes after baking: this helps the layers settle and makes each portion easier to serve, just like in the best homemade Mediterranean recipes.

FAQs PUMPKIN LASAGNA

Can I prepare this lasagna ahead of time?
Absolutely! Assemble the lasagna up to a day in advance, cover it, and refrigerate. When ready to serve, bake it as directed. It’s even better when the flavors have had time to blend.

Can I replace Brie with another cheese?
Yes! You can use mozzarella, fontina, or a mild taleggio for a similar creamy texture. For a lighter option, try ricotta or a mix of ricotta and parmesan. For a lactose-free version use gorgonzola cheese.

How can I make it more seasonal or festive?
Top the lasagna with crispy rosemary leaves for a fall-inspired crunch. It’s perfect for cozy dinners, autumn gatherings.