+ Well Nourished | Pumpkin Lasagne (with lots of twists)

Pumpkin Lasagne (with lots of twists)

My kids really don’t like pumpkin by itself (baked or steamed) – but they love it in soups (my favourite four recipes here) or in a lasagne or bake.  So today I thought I’d share my veggie packed, creamy Pumpkin Lasagne. I have lots of variations to suit your dietary requirements and tastes. This is a really versatile recipe, so customise it to suit your family.

Health Benefits
This lasagne is a fibre rich, supercharged veggie bonanza, including lots of different coloured vegetables. The hero of this dish – pumpkin, is a rich source of antioxidants especially vitamin A and many other vitamins, minerals and protective phytochemicals.

Ingredients
Pumpkin layer
1kg butternut or Jap pumpkin, peeled and roughly sliced
2 large carrots, roughly cut
200g (1½ cups approx.) of cauliflower, florets broken apart
1 onion, peeled and sliced
2 cloves of garlic, peeled and sliced
1 teaspoon of sea salt
Black pepper, to taste
50g (approx.) butter, coconut oil or ghee, melted
120g (½ cup) quark or ricotta cheese (see dairy-free below)
2 free-range or organic eggs
100g (1 cup) parmesan cheese, finely grated (though only half of this will go in the pumpkin puree, the rest is for the top)

Spinach layer
50g (approx.) butter, coconut oil or ghee, melted
1 large onion, peeled and diced
1 clove garlic peeled and crushed
300g washed baby spinach
100g feta cheese or goats feta

Tomato layer
400g can of diced tomatoes
1 tablespoon of dried oregano

Pasta layer
Either regular or gluten-free lasagne sheets or for grain-free, use a large zucchini, cut into ribbons. I have also layered both to increase the veggie content.

Method

  1. Preheat your oven to 180℃.
  2. In a baking tray combine the pumpkin, carrots, cauliflower, onion, garlic and fat of your choice and toss together.
  3. Bake for approximately 30 minutes or until the vegetables are soft (cooked through).
  4. Whilst they are baking make your spinach layer by sautéing the onion and garlic in the pan with a little butter, ghee or coconut oil over a low heat until they start to soften (but not brown). Add the spinach and cook for a few minutes until the spinach wilts. Remove from the heat and place in a food processor with the feta or goat feta, and puree well. Set aside.
  5. Once your vegetables are baked, allow to cool a little and then puree in a food processor with the quark or ricotta, eggs, half the parmesan and more seasoning if required.
  6. Mix the oregano in with the tomatoes (I just add it to the can and gently mix).
  7. Now arrange the lasagne using your chosen sheets of pasta or ribbons of zucchini.
  8. Grease the baking dish and layer pasta (or zucchini), followed by a third of the pumpkin, pasta, half the spinach and repeat. Finish with the last third of pumpkin puree, followed by all of the tomatoes and top with the remaining parmesan cheese.
  9. Bake for approximately 30-40 minutes or until brown on top and the pasta is cooked through.
  10. Lasagne is always easiest to slice once chilled. If it is important to have nice neat slices, chill and then slice and then re-heat. Otherwise, serve immediately.

Thermomix Method

  1. Grate the parmesan (10 seconds, speed 8). Set aside.
  2. Follow step 1, 2 and 3 above.
  3. For the spinach layer, chop the onion and garlic (3 seconds, speed 5). Scrape down the sides and add the fat of your choice (cook 3 minutes, temp 80, speed 1).
  4. Add the spinach (cook 3 minutes, temp 90, speed 2).
  5. Finally, add the feta and puree (10 seconds, speed 5). Set aside.
  6. Now puree your pumpkin mix (20 seconds, speed 5). Add half of the parmesan the quark, eggs and puree again (20 seconds, speed 6). Taste and season again if required.
  7. Go to step 6 above, to finish.

Variations
Dairy-free
Sub the parmesan with the same amount of nutritional yeast. Sub the quark for  ½ cup of cashew nuts (preferably soaked) and the feta for ¼ cup of cashew nuts (soaked) and a teaspoon of salt. Top with chopped walnuts (and the other half of the nutritional yeast) instead of the parmesan.

Gluten and grain-free
Use gluten-free pasta sheets or for grain-free use zucchini. I often alternate pasta/zucchini.

Egg-free
Omit the eggs, it is still delicious, just not as firm. The lasagne in the photo is egg-free.

Vegan
Combine dairy-free and egg-free versions above.

 

Love to hear how you like this family favourite. Post a comment and let me know.

 

All of the content here at Well Nourished is FREE to assist you to be the healthiest you can be.  But you can help me to build a healthier world, please  Share this post with a friend Share this post with a friend.

You can also support my work by purchasing my ebook “Rise and Shine” – more details HERE or “The Well Nourished Lunchbox” – more details HERE.

Pumpkin lasagne2

  • Kerri

    Thanks Georgia this looks delicious! Could you please tell me where I might find Nutritional Yeast? In a regular grocery store or health food only? thanks again 🙂

    • Kerri I buy the Braggs brand from a health food store (having said that I haven’t checked the supermarket recently). Just make sure it is ‘nutritional’ not ‘brewers’ G x

  • Danielle

    Made this for dinner tonight Georgia and it was delicious! Kids gave it 10/10 and ate every bite without complaint! Thank you so much for another great recipe – we love well nourished x danielle

    • Can’t argue with a 10/10. You’re very welcome and thanks so much for your feedback G x

  • Rachel

    A big thanks for this delicious recipe. I made it over the long weekend and have been enjoying the leftovers for work lunches this week. My 7-year old son, who is not an especially picky eater but is sometimes a little contrary at dinner time said “I definitely won’t complain about eating this!”.

    • Thanks Rachel – loving winning over so many kids and yes it makes for even better eating the next day I think G x

  • Ilse van Staden

    Delicious! A bit of work with all the mixing and pureeing, but worth every second.

  • Sally

    Whole family loved this meal and it was so quick and easy to make. I didn’t rinse my Thermomix between blending the two layers (they mix together anyway right). Thanks for yet another simple, delicious meal. Sally

  • Kristi Williams

    Just popped this into the oven. We are gluten and dairy free here, so I used a combo of zucchini and eggplant instead of pasta sheets and savoury yeast flakes instead of dairy. Smells pretty fantastic! Hopefully everyone will love it!!
    My kids (10,8 and 6) and loved watching your kids on their kids in the kitchen videos!! It has inspired them to get into the kitchen a lot more. Thanks so much xxx

    • You’re welcome Kristi, hope they all liked it? I will get around to more videos soon, life’s a little crazy right now, but we all love putting them together G x

  • Kymelle

    Have been meaning to make this for ages and it was so yum! Worth the wait! And so pretty with the green, yellow and red layers! I used spelt lasagne sheets and natural yoghurt instead of the ricotta as one of my children has to eat a low fodmap diet. Thanks for another fab recipe! ?

    • Yay, thanks for your feedback Kymelle, you’re very welcome G x

  • Jess

    Since I discovered this recipe I have been making it weekly! My mum even asked me to make it when she was asked to cater for a function. Thank you for sharing! It is so yummy and makes loads.

    • Yes it is a great big serve – I love having left overs to freeze or eat the next night. So glad you like it Jess and thanks for taking the time to say so G x

  • ADG

    Delicious! Recipe easily made 2, one for tonight & one for the freezer, thanks Georgia

  • Nicky Kinzett

    What size baking dish would you use for this? It sounds quite big so thinking my usual lasagne dish might not be big enough.

    • It is a large serve Nicky. The one pictured is 25 x 25cm and this will do this family of 4 tow dinners G x

  • Kerri

    Can I please ask what might be a silly question. If in use cashew nuts instead of cheese should I process them first or just chop? Thanks ?

    • They’re going to be processed so I generally throw them in whole and puree but you could grind first if you’d prefer G x

      • Kerri

        Sorry Georgia I really should have read the instructions properly before asking that question! Thank you ?

  • Hi! This sounds amazing. I have a little bub who is coeliac, allergic to dairy, tomatoes and anaphylactic to cashews and almonds (!!). Any ideas for things to use to replace the cashews in the dairy & gluten free option? Thank I so much in advance! Xx

    • Now that’s a challenge Kristin. I would either use coconut yoghurt, to sub the feta cheese and quark or you could sub the nuts with toasted and ground sunflower seeds (toasted sunflower seeds are a great nut replacement). Which ever appeals the most G x

  • Katie Davidson

    Hi Georgia – thanks for this delicious recipe! I can’t eat tomatoes, so wondering if it’d still work if I just omitted that layer? Thanks <3

    • Yes it would be just fine Katie. You could replace them with roasted capsicums or just leave out G x

      • Katie Davidson

        Great news, Georgia – thanks! As I can’t do capsicums either, I’ll do as you suggest and leave that layer out 🙂 Looking forward to making this amazing recipe.

  • Nikki Bailey

    Hi Georgia! I’ve just made this recipe for the first time tonight. Looks and smells amazing! I plan on freezing it tonight to have on Sunday night. Silly question but just wondering how do you reheat if you pre-cut into slices when chilled? In the oven? Do you just slice it up in the dish and re-heat the whole dish cut up or take the slices out and put them onto another dish or tray to heat. Thanks, Nikki

    • Hi Nikki. I tend to eat half and then freeze half in a glass pyrex and then just remove the lid, cover with foil and bake it. The foil just stops it drying out. If you are freezing the lot then you can reheat it in the baking dish it is in (with foil on top). Enjoy G x

  • Gill

    Hi,
    Could I substitute the pumpkin with Sweet potato?
    Thanks

  • Tanya

    Thank you or this delicious lookin recipe!! Another question – could I use frozen organic spinach instead of baby spinach?

    • Yes, definitely Tanya. Just squeeze the moisture form it G x

  • Rebecca Marshall

    Hi all,
    I’m wanting to prep some healthy freezer meals to prepare for the birth of our baby, does anyone know if this can this be frozen?

    • Yes, definitely. It is quite a large portion so you might like to do two small dishes (depending upon the size of your family). Enjoy and all the best for your new bub x

      • Rebecca Marshall

        Thank you, that’s great to know because it’s got to be my favourite lasagne recipe! TIme to get freezing 🙂

  • Sarah

    Do you have the calories or nutritional breakdown of this? Its so yummmm

  • Sorry Sarah I don’t. I don’t place any value on the calorie content of foods as food really can’t be assessed as a sum of its parts. I’m sure there would be some sort of online calculator for working it out though. Glad you enjoyed G x

Kind words…

“I downloaded your ebooks after hearing you speak at the Health and Wellness Summit in Melbourne. Love them, life changing… Don’t stop! Thank you for getting the whole food message out there, I certainly heard it.” Melanie

“I love your ebooks, I have all three of them now and they are now my only go to receipe books. They are simple, wholesome and taste great. THANK YOU!!! I have spent alot of money on courses about healthy eating and recipe books but your books have covered it all and my little man enjoys the snacks etc. Wish I would have found you earlier “. Brooke

“I just want to say a huge thank you for your amazing website and information. I’ve never liked cooking and never got excited by my ‘healthy’ cooking. My husband is even worse and if he could, he would just eat beacon and eggs every morning and steak every night. He hardly ate any veggies. Since I found your website I have gone through almost every recipe. My husband is loving every meal as well – even meat free Monday, and he’s taking left-overs to work for lunch (honestly, who thought that could be so hard?!)” Rose

“You have truly helped me and my family to lead a healthier lifestyle. I’ve been referring to your page every few days, very inspiring, so thank you!” Emily

“Thank you very much for your awesome website & facebook page posts, you have motivated & inspired me heaps!” Fiona

“Just discovered your site 3 weeks ago, its been a great help with kids lunches for back to school, thanks so much!” Ange

“What a fantastic blog filled with so many great recipes and information!” Carla

“I just wanted to let you know that you have absolutely inspired me to a better way of eating, I’ve been making my shopping lists based on recipes you’ve shared and am educating my kids with the reasons behind different foods and why they are good etc! This page has become my little bible hehe! Thank you so much for all the detail you give. It’s absolutely wonderful!” Sky

FREE Newsletter
chocolate-recipe-200X204

Register to receive:

  • FREE Chocolate Ebook
  • Weekly whole food recipes
  • Practical health and nutrition tips
  • Subscribers only special offers

Sign up for our Newsletter

* indicates required