Smarter Home Cooking

Pumpkin Lasagna

Average: 4.7 (3 votes)
(3 votes)
Pumpkin Lasagna
share Share
bookmark_border Copy URL
Health Score:
7,9 / 10
40 min.
ready in 1 hr 55 min.
Ready in

Healthy, because

Even smarter

The mix of colourful vegetables and lean minced beef provides the body with an optimal supply of vitamins, minerals and secondary plant substances. Hokkaido is one of the most popular varieties of pumpkin in early and late autumn. No wonder, once you know its advantages! In contrast to the nutmeg pumpkin or the butternut pumpkin, the Hokkaido does not need to be peeled. The skin becomes so soft during cooking and baking that it is edible.

Do you prefer vegetarian? The Italo classic also tastes great with firm tofu! Simply dice or crumble the tofu and sauté with the onions.


For the lasagna
600 grams Pumpkin
200 grams zucchini
2 tomatoes
2 onions
1 garlic clove
350 grams mixed Ground meat
2 Tbsps vegetable oil
2 Tbsps Tomato paste
200 milliliters Beef broth
freshly ground peppers
1 Tbsp freshly chopped thyme
1 tsp dried oregano
1 pinch cinnamon
For the bechamel
2 Tbsps butter
2 Tbsps Pastry flour
400 milliliters milk
freshly ground peppers
For finishing
vegetable oil (for the baking pan)
300 grams Lasagne noodle
100 grams grated Cheese (such as Emmentaller)
How healthy are the main ingredients?
PumpkinzucchiniTomato pastethymeoreganotomato

Preparation steps


For the lasagna, cut the pumpkin into small cubes. Rinse the zucchini, trim and chop. Rinse the tomatoes, remove the stem and chop coarsely. Peel the onions and garlic and finely chop.

Saute the ground beef in hot oil until cooked. Add the onions and garlic and continue to saute. Add the pumpkin, zucchini, tomatoes and tomato paste. Stir together and saute briefly. Deglaze with the broth. Simmer about 15 minutes over low heat. Add the thyme, oregano and cinnamon. Season with salt and pepper.


For the bechamel, melt the butter in a pot and stir in the flour. Gradually pour in the milk while stirring. Bring to a boil and simmer for about 5 minutes, stirring constantly. Season with salt, pepper and nutmeg. Remove from the heat and let cool. 


Preheat the oven to 180°C (approximately 350°F). Grease a baking dish with oil.


Pour a little bechamel sauce in the baking dish and line with pasta sheets. Then distribute approximately 1/3 of the pumpkin filling and sprinkle with a little bechamel. Place another layer of lasagna sheets, then filling and bechamel. Continue until everything is used up, finishing with lasagne sheets and topping with bechamel sauce.


Sprinkle the lasagna with grated cheese and bake until golden brown, about 45 minutes. Let cool slightly before serving.