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Our Pumpkin Lasagna with rich beef and creamy béchamel sauce is comfort food at its best. Tender pumpkin slices melt into the layers, adding a subtle sweetness and velvety texture that make this pumpkin lasagna recipe truly special.
I love weekends. Sundays mean refuelling with the whole family, and yes, carbs without a hint of guilt. This lasagna is lighter than the traditional version yet loaded with incredible flavor from fresh ingredients and wholesome layers. The best part? It tastes indulgent while being surprisingly easy to make.
What Makes This Recipe So Good
There’s something irresistible about this Pumpkin Lasagna—the balance of savory beef, creamy béchamel, and sweet roasted pumpkin feels both cozy and elegant. Each bite melts together into layers of rich flavor and soft texture, making it the ultimate comfort food for any season.
People love how this pumpkin beef lasagna brings a fresh twist to the classic dish. It’s hearty without being heavy, and the pumpkin adds a naturally creamy sweetness that pairs beautifully with the white sauce. Whether you’re feeding family on a Sunday night or impressing guests at a dinner party, this pumpkin lasagna recipe delivers big flavor with minimal effort.
What Goes Into Pumpkin Lasagna
This Pumpkin Lasagna combines hearty beef, tender pumpkin, and a silky béchamel sauce for a dish that’s comforting, wholesome, and full of flavor. Each layer brings something special—from the rich tomato meat sauce to the sweet, creamy pumpkin slices that make this pumpkin lasagna recipe so unique.
- Lean Ground Beef: The savory base of this pumpkin beef lasagna, adding richness and depth to every layer.
- Pumpkin: Thinly sliced for even cooking, it melts into the lasagna with a gentle sweetness and creamy texture.
- Béchamel Sauce: Made with butter, flour, and milk, this smooth white sauce ties everything together with a light, velvety finish.
- Mozzarella Cheese: Melts beautifully on top, creating that golden, gooey layer every easy pumpkin lasagna needs.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Pumpkin Lasagna
- Preheat and Prep: Preheat the oven to 200°C (390°F) and lightly grease a large baking dish with nonstick spray. Wipe away any excess with a paper towel to prevent sticking later.
- Sauté the Aromatics: Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until the onion becomes soft and translucent, about 1–2 minutes.
- Cook the Vegetables and Beef: Add the diced carrot and capsicum, stirring until softened. Mix in the ground beef and cook while breaking it apart with a spoon until browned and crumbly.
- Make the Meat Sauce: Stir in parsley, Passata, tomato paste, sugar, and stock powder. Season with salt to taste, simmer for a few minutes to develop flavor, then remove from heat and set aside.
- Prepare the Béchamel Sauce: Melt butter in a saucepan over low heat. Add flour and whisk until smooth, then gradually pour in milk ¼ cup at a time, whisking between additions until the sauce is creamy and lump-free.
- Start Layering: Spread about 1½ cups of meat sauce across the base of your baking dish. Add three lasagna sheets, then top with more sauce, a layer of pumpkin slices, half the ricotta, and half the mozzarella.
- Build the Second Layer: Repeat with the remaining lasagna sheets, meat sauce, pumpkin, and ricotta. Pour the béchamel evenly over the top and sprinkle the remaining mozzarella cheese.
- Bake and Serve: Cover with foil and bake for 40 minutes. Remove the foil and grill/broil until golden and bubbling. Let the Pumpkin Lasagna rest for 10–15 minutes before slicing and serving.
A cozy meal like Pumpkin Lasagna deserves a perfect pairing to complete the experience. For a touch of indulgence, serve it with a glass of White Peach Iced Tea—its light sweetness and floral notes balance the savory richness of the lasagna beautifully.
End your meal on a comforting note with Chocolate Pumpkin Cheesecake, where the creamy pumpkin layers echo the flavors of your pumpkin beef lasagna, or keep things simple with a mug of Nutella Hot Chocolate for a warm, cozy finish that feels like a hug in a cup.
Tips For Making Pumpkin Lasagna
- Slice the pumpkin thinly (about 1/8 inch) so it softens perfectly as the lasagna bakes. Thicker slices may stay firm and won’t blend as smoothly into the layers.
- If you’re short on time, roast the pumpkin slices first for a deeper, caramelized flavor that enhances the sweetness in your pumpkin lasagna recipe.
- Let the lasagna rest for at least 10–15 minutes before cutting—this helps it set and keeps your layers neat when serving.
- Use freshly grated mozzarella instead of pre-shredded cheese for better melt and a smoother, creamier top.
Recipe FAQ’s
Fresh pumpkin gives the best texture, but you can use canned pumpkin purée if you prefer. Just layer it in thin, even spreads between the pasta sheets for similar flavor.
Absolutely. Let it cool completely, then wrap portions tightly in foil or freezer-safe containers. Reheat in the oven until hot and bubbling.
Yes! Skip the beef and load up on sautéed mushrooms, spinach, or lentils instead. You’ll still get all the richness and flavor in your pumpkin lasagna recipe.
Beef And Pumpkin Lasagna
Ingredients
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 capsicum/bell pepper diced
- 2 lbs lean ground beef mince
- 1/4 cup freshly chopped parsley
- 24 oz bottle of Passata
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 tablespoon Vegeta or any other vegetable stock powder
- 4 cups pumpkin , peeled, deseeded and finely sliced (1/2 cm – 1/8-inch slices)
- 6 sheets wholemeal/spelt or whole grain lasagna sheets
- 1 cup fat free ricotta cheese
- 4 cups grated light Mozzarella
Béchamel:
- 4 tablespoons light/reduced fat butter of choice or margarine
- 3 tablespoons whole wheat/wholemeal flour or light spelt
- 2 cups skim milk or almond milk
- 1 pinch salt
Instructions
Lasagna:
- Preheat the oven to 200C | 390F. Heat the oil in a large sized pan over medium heat. Add the onion and garlic and panfry until onion is transparent (1-2 minutes).
- Add the carrots and capsicums/peppers, pan frying until soft; add the beef, and cook stirring while breaking up the meat until browned. Stir through parsley, Passata, tomato paste, sugar and stock powder. Season with salt to taste; remove from heat and set aside.
Béchamel:
- Melt the butter in a medium sized saucepan on low heat. Add the flour and whisk the butter until lump free and smooth. Add a small amount of milk at a time (about 1/4 cup each time), whisking until smooth and combined between each interval. (Add 1/4 cup more than the suggested 2 cups to reach your desired consistency if you need too). Stir through salt to taste.
To assemble lasagna:
- Spray a large oven proof baking dish with nonstick spray and wipe excess over with a paper towel
- Spoon about 1 1/ 2 cups of the beef sauce around the base of the pan.
- Layer with 3 sheets on top and about 1½ cup of meat sauce over the sheets. Arrange pumpkin slices over the meat sauce; spoon half the ricotta evenly over the sauce and half the mozzarella cheese.
- Repeat to create another layer with the 3 remaining lasagna sheets; the remaining sauce; remaining pumpkin slices and ricotta. Spoon the Béchamel over the ricotta and top with the mozzarella cheese.
- Cover with foil and bake for 40 minutes. Remove foil and change the oven setting to grill/broil on medium heat to brown the top. Remove from oven and let stand for 10-15 minutes before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I think it’s better not to cover with Aluminium foil. The taste is great but if everything is pre cooked, just leave the lasagna at a low heat and let it bake like a normal lasagna.
I tried the aluminium and the entire top layer of cheese stuck to the aluminium and peeled off after. Disaster. Other than that, very tasty.
Would it be possible to use canned pumpkin instead of sliced pumpkin?
Two questions…What is passata and have you tried butternut squash instead o f pumpkin? I know I can always find that. This sounds divine.
Hey Kal. Yes I have tried butternut squash in this and its just as good! Passata is similar to tomato sauce, or marinara sauce can also be used!
Hi Karina – how thin is thinly sliced pumpkin? I sliced it maybe 1/3 inch and it was still hard when the dish came out of the oven.
Hi Robin. I slice them about 1/2 a centimetre thin (roughly 1/8-inch)! For slices bigger than that, I’d definitely suggest steaming or boiling prior to building the lasagne. I’m sorry it didn’t turn out for you! I hope you try it again at some point. The flavour is incredibly creamy! 🙂
Thanks for responding Karina! I will definitely try again with thinner slices.
You’re welcome Robin 🙂
I love the simplicity of this recipe! Quick question though, do the lasagna sheets need to be cooked al dente before the assembly?
Hi Amy! No I don’t precook them as there is enough sauce in there to cook them through, but you can precook them if you like!
I’m glad you love it. Though it’s just a small thing, it’s my passion. Just like you, i guess.
This lasagna is out of this world. Even right now i can feel its softness and fragrant on over me. Thank you for sharing such an amazing dish, Karina.
Aw Elena you’re so welcome. Thank you for coming by and leaving a beautiful comment. I love your blog btw. Very addictive! Xx