The Ultimate Hearty Pumpkin & Lentil Lasagna (A Vegetarian Favorite!)
Imagine pulling a magnificent, bubbling lasagna from the oven, its golden, cheesy crust giving way to reveal stunning layers of pasta, creamy ricotta, and a rich, savory-sweet pumpkin and lentil sauce. That, my friends, is the pure, soul-warming comfort of this incredible vegetarian lasagna. This isn’t just a meatless meal; it’s a show-stopping centerpiece, a…
Imagine pulling a magnificent, bubbling lasagna from the oven, its golden, cheesy crust giving way to reveal stunning layers of pasta, creamy ricotta, and a rich, savory-sweet pumpkin and lentil sauce. That, my friends, is the pure, soul-warming comfort of this incredible vegetarian lasagna. This isn’t just a meatless meal; it’s a show-stopping centerpiece, a hearty and satisfying dish that will win over everyone at the table, vegetarians and meat-lovers alike.
I promise you, there is no greater feeling than serving a slice of this beautiful lasagna and seeing the distinct, colorful layers. The tender pasta, the hearty pumpkin-lentil sauce, the creamy ricotta layer, and the fresh bite of spinach all come together in a perfect harmony of textures and flavors. It’s a true celebration of autumn on a plate.
Get ready to create a truly special, restaurant-worthy lasagna that is destined to become a new family favorite.
Why This Will Be Your Favorite Vegetarian Lasagna!
You are going to be completely captivated by the rich, complex flavors of this beautiful layered bake. It’s a must-make for so many reasons:
- Hearty, Satisfying, and Packed with Flavor: The combination of sweet pumpkin and earthy brown lentils creates a “meaty,” substantial sauce that is incredibly satisfying and delicious.
- A True Show-Stopping Centerpiece: With its beautiful, distinct layers of orange, white, and green, this lasagna is a feast for the eyes and looks so impressive on the table.
- The Perfect Make-Ahead Meal: This is a dream for entertaining! You can assemble the entire lasagna a day in advance and simply pop it in the oven before your guests arrive.
- Brilliantly Uses Fresh Lasagne Sheets: The ultimate shortcut! Using fresh pasta sheets means no pre-boiling is required, making assembly a quick and easy process.
- A Nutritious, Veggie-Packed Dinner: Loaded with pumpkin, spinach, lentils, and tomatoes, this is a wholesome and nourishing meal that the whole family can feel good about.
Recipe Snapshot
| Prep Time | 1 hour 5 minutes |
| Cook Time | 1 hour 10 minutes |
| Total Time | 2 hours 15 minutes |
| Servings | 8 servings |
| Calories | 451 kcal per serving |
| Course | Main Course |
| Cuisine | Italian-American |
| Difficulty/Method | Intermediate / Baking |
Your Shopping List for This Autumnal Lasagna
This recipe uses a beautiful mix of fresh vegetables and pantry staples to create its incredible layers.
→ For the Pumpkin Lentil Sauce
- 1 tbsp olive oil → For sautéing the aromatics.
- 1 brown onion & 2 garlic cloves → The essential flavor base.
- 900g butternut pumpkin → Peeled and cut into 1.5cm cubes.
- 2 x 400g cans brown lentils, rinsed and drained → For a hearty, “meaty” texture.
- ½ cup vegetable stock → To help cook the pumpkin.
- 690g bottle tomato passata → This is pure, strained tomatoes, for a smooth, rich sauce.
→ For the Creamy Layers & Topping
- 500g ricotta → For the luscious, creamy white layer.
- A good pinch of ground nutmeg → The perfect complement to both ricotta and pumpkin.
- 375g packet fresh lasagne sheets → Our brilliant time-saving shortcut!
- 120g packet baby spinach → Fresh and finely shredded.
- 1 ½ cups grated cheddar & ⅓ cup shredded parmesan → For the ultimate golden, bubbly, cheesy crust.
- Sea salt and freshly ground black pepper → To season every layer perfectly.
Let’s Build a Lasagna! Your Step-by-Step Guide
Ready to create a stunning, restaurant-worthy pasta bake? The process is relaxing and so rewarding.
Part 1: The Hearty Pumpkin Lentil Sauce
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 26cm x 20cm (roughly 8×11-inch) baking dish.
- Sauté the Aromatics: Heat the olive oil in a large saucepan or Dutch oven over medium heat. Cook the onion for 5 minutes until soft. Add the garlic and cook for 1 more minute until fragrant.
- Simmer the Sauce: Add the pumpkin, lentils, and stock to the pot. Reserve 1 cup of the passata for later, and pour the rest into the pot. Stir, cover, and bring to a boil. Reduce the heat slightly and let it cook, covered, for 20 minutes, or until the pumpkin is tender and the mixture is thick. Transfer the sauce to a large bowl to cool slightly.
Part 2: The Creamy Ricotta & Assembly
- Make the Ricotta Layer: While the sauce cools, use a fork to mash the ricotta in a bowl. Stir in the ground nutmeg and season generously with salt and pepper.
- First Layer: Line the base of your prepared dish with a single layer of fresh lasagne sheets. Spread half of the cooled pumpkin mixture evenly over the top.
- Second Layer: Top with another layer of lasagne sheets. Spread the seasoned ricotta mixture evenly over the pasta, then sprinkle the shredded baby spinach on top of the ricotta.
- Final Layers: Cover the spinach with a final layer of lasagne sheets. Spread the remaining pumpkin mixture over the top, followed by the last layer of lasagne sheets.
- Top and Bake: Spread the reserved 1 cup of passata completely over the top layer of pasta. Sprinkle evenly with the cheddar and parmesan cheeses.
- Bake to Perfection: Bake for 45 minutes, or until the cheese is beautifully golden brown, the sauce is bubbling, and the lasagna is cooked through. Let it rest for 10 minutes before slicing and serving with fresh rocket leaves.
Chicken and Leek Pie
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Heat oil in a frying pan over high heat. Season chicken and cook in batches for 5 mins until browned. Transfer to a plate.
- Melt butter in the same pan. Cook leek for 3 mins until tender. Return chicken to the pan with the wine. Simmer for 7 mins or until wine has almost evaporated.
- Sprinkle over the flour and cook, stirring, for 1 min. Stir in the mustard, stock and spring onion. Bring to a simmer.
- Simmer, partially covered, for 5 mins or until thickened. Stir in the sour cream. Season with salt and pepper. Set aside for 15 mins to cool slightly.
- Divide the chicken mixture among four 1 1/2-cup capacity ramekins.
- Cut 4 discs from the puff pastry to cover the top of the pie dishes. Place a pastry disc over each ramekin, pressing the edges to seal.
- Brush the pastry with the whisked egg. Bake for 20 mins or until the pastry is puffed and golden. Serve with mixed salad leaves.
Notes
WiseRecipes’ Top Tips for Perfect Lasagna
These are the little details that take this vegetarian lasagna from good to absolutely spectacular.
- Cook the Pumpkin Sauce Down. Don’t rush the simmering step for the pumpkin sauce. You want the pumpkin to be very tender and the sauce to be nice and thick. A watery sauce will lead to a soggy lasagna.
- Fresh Lasagne Sheets are a Game-Changer. This is the ultimate shortcut for easy lasagna. No pre-boiling is required, and the texture is wonderfully tender. You can find them in the refrigerated section of most grocery stores.
- Season Every Layer. A great lasagna is all about building flavor. Be sure to season your pumpkin sauce well, and don’t forget to season the ricotta mixture with salt, pepper, and nutmeg. It makes a huge difference!
- Let the Lasagna Rest! This is the most important rule for serving! After you pull the bubbling lasagna from the oven, let it rest on the counter for at least 10-15 minutes. This allows the layers to set, which is the secret to getting clean, beautiful slices that don’t fall apart.
- Don’t Be Shy with the Cheese Topping. A generous, even layer of cheddar and parmesan on top is what creates that irresistible, golden-brown, bubbly, and slightly crispy crust that everyone loves.
Keep It Fresh! Storing Your Lasagna
This is a fantastic make-ahead meal that tastes even better the next day!
- Make-Ahead (Unbaked): This is the best method for entertaining. You can fully assemble the entire lasagna, cover it tightly with plastic wrap and foil, and refrigerate for up to 24 hours. When you’re ready to eat, bake as directed, adding 15-20 minutes to the cooking time since it’s starting from cold.
- Refrigerator (Baked): Store any leftovers in an airtight container or covered tightly in the baking dish in the refrigerator for up to 4 days.
- Freezing: This lasagna freezes beautifully, both baked or unbaked. Wrap the dish tightly in multiple layers of plastic wrap and foil. It will keep for up to 3 months. Let it thaw in the refrigerator overnight before baking (if unbaked) or reheating (if baked).
FAQs: Your Pumpkin Lasagna Questions, Answered!
Can I use dry, no-boil lasagne sheets instead of fresh?
Yes, you can. No-boil sheets are a good alternative. Assemble the lasagna as directed, but you may want to add a little extra of the reserved passata on top, as the dry sheets will absorb more liquid as they cook.
What’s the best pumpkin to use for this recipe?
A sweet, flavorful pumpkin like Butternut or the Naranka Gold mentioned in the recipe is ideal. They have a smooth, less stringy texture and a lovely sweetness that works beautifully in the sauce.
Can I use frozen spinach instead of fresh?
You can, but you must follow one crucial step: thaw it and squeeze it completely dry! Use a 10-ounce package of frozen chopped spinach, and after thawing, wring out all the excess water in a clean kitchen towel before adding it to the ricotta layer.
Can I make this lasagna vegan?
Yes, with a few substitutions! You can use a high-quality vegan ricotta (like a tofu- or cashew-based one) and your favorite shredded vegan cheddar and parmesan cheeses. The rest of the ingredients are already vegan.
Final Thoughts: A Cozy, Comforting Masterpiece
There is nothing more satisfying than serving a beautiful, hearty lasagna that you’ve built with care. This Pumpkin, Spinach, and Lentil Lasagna is a true celebration of autumn’s best flavors, transformed into a comforting, elegant meal that is perfect for sharing. It’s a vegetarian dish with the power to win over everyone at the table. I hope it becomes a new tradition in your home. Buon appetito!
