When the leaves turn colorful and the days get cooler, it's the perfect time for a cozy autumn dish: pumpkin lasagna! This vegetarian version of the classic lasagna brings the sweet and nutty flavor of
Hokkaido pumpkin combines with tangy tomatoes and creamy cream cheese. Topped with crispy cheese, this dish is not only delicious but also a wonderful way to enjoy seasonal pumpkin in a hearty dish. Easy to prepare and a real eye-catcher on any table!
Preparation time: 35 minutes
Cooking/baking time: 40 minutes
Preparation time: 75 minutes
Ingredients (for 5 servings)
- 1 onion
- 450 g Hokkaido pumpkin
- 600 g tomatoes (in pieces)
- 2 tsp coconut oil
- 3 tsp vegetable stock powder (or vegetable paste)
- 1 tsp Xucker (or sugar)
- 300 g cream cheese (pure)
- Fresh parsley
- 12 lasagna sheets
- 200 g grated cheese (e.g. Gouda)
preparation
1. Preparing the pumpkin:
Peel and finely dice the onion. Wash the Hokkaido pumpkin thoroughly, remove the core, and coarsely grate it—you can keep the skin.
2. Fry the pumpkin and onion mixture:
Heat the coconut oil in a large pan and fry the grated onion and pumpkin. After about 3-5 minutes, when the onions are translucent, add the chopped tomatoes, vegetable stock, and sugar. Let the mixture simmer over low heat for 5 minutes.
3. Add cream cheese and parsley:
After 5 minutes, stir the cream cheese and chopped parsley into the pumpkin mixture and simmer for another minute until everything is nice and creamy.
4. Layers of the lasagna:
Preheat the oven to 200°C (top/bottom heat). Prepare a baking dish and layer the pumpkin mixture alternately with the lasagna sheets, starting and ending with the pumpkin mixture.
5. Sprinkle with cheese and bake:
Finally, sprinkle the grated cheese generously over the lasagna and place the dish in the oven for about 30 minutes, until the lasagna is golden brown and crispy.
Tips & Variations
- For extra creaminess: You can also stir some cream or ricotta into the pumpkin mixture to give the lasagna even more creaminess.
- Seasonal variation: Try the recipe with sweet potatoes or zucchini instead of pumpkin for an autumnal variety.
- Spices to taste: If you like it a little spicier, you can add a pinch of nutmeg or chili flakes to the pumpkin mixture to give the dish a spicy note.
Serving suggestion
Serve the pumpkin lasagna directly on the table in a decorative casserole dish. Garnish with fresh herbs like parsley or basil. A light leaf salad with a fresh lemon dressing perfectly rounds off the dish. Toasted bread also goes wonderfully with it, turning the meal into a true feast.
Conclusion
This pumpkin lasagna combines autumnal flavors with a hearty creaminess and bakes perfectly evenly in the Springlane ceramic casserole dish. Puréeing the pumpkin cream with the Springlane Sam hand blender will achieve a particularly silky consistency. The Springlane cast iron pan is perfect for preparing the pumpkin filling, as it distributes the heat evenly.
With these high-quality kitchen helpers, you can conjure up a truly comforting meal in no time at all, one that will delight not only during the cold season!
