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.
This pumpkin lasagne is packed with layers of flavour, combining roasted veggies, spinach, feta, and a rich tomato sauce. It’s a delicious, nutrient-dense twist on the classic lasagne, perfect for a cozy family dinner, and easily adaptable for various dietary preferences. 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. With the option to go gluten-free, dairy-free, or grain-free, this lasagne is a nutrient-rich meal that can suit almost any dietary need.
Ingredients
This pumpkin lasagne recipe features a roasted pumpkin and vegetable base, mixed with quark or ricotta, spinach blended with feta, and a simple tomato layer. Whether you’re using fresh lasagne sheets or zucchini ribbons, you’ll layer up for a wholesome and hearty dish.
How to make this Pumpkin Lasagne
Start by roasting the pumpkin, carrots, cauliflower, onion, and cloves garlic until soft, then blend into a smooth puree. Sauté spinach, onion, and garlic, blend with feta, and then begin layering your lasagne with pasta or zucchini, alternating between the pumpkin and spinach mixture. Top with tomatoes and parmesan before baking.
If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.
Serving suggestions and how to store
Serve your pumpkin lasagna with a fresh green salad for added crunch. If you want perfect slices, chill it first, slice and then reheat when needed. Store leftovers in an airtight container in the refrigerator or freezer for easy reheating.
Vary this pumpkin lasagne to suit your dietary needs
To make this dairy-free, use nutritional yeast instead of parmesan, and swap quark and feta with cashew nuts. For a gluten- or grain-free option, choose gluten-free pasta sheets or use zucchini ribbons. You can also make this egg-free or vegan by following the suggested swaps!
Check out the variations below the main recipe for tips on how to adapt it to your specific dietary needs.
Explore more delicious, easy to make vegetarian meals HERE.
Or a good variety of lasagne recipes HERE.
Ingredients
Pumpkin layer
- 1 kg pumpkin (butternut or Jap) peeled and roughly sliced
- 2 carrot/s (large) roughly cut
- 200 g cauliflower (1½ cups approx.) florets broken apart
- 1 onion/s -peeled and sliced
- 2 clove/s garlic -peeled and sliced
- 1 tsp sea salt - or to taste
- ground black pepper -to taste
- 50 g butter, ghee or olive oil -melted
- 120 g quark or ricotta cheese (½ cup)
- 2 egg/s
- 100 g parmesan cheese (1 cup) finely grated (though only half of this will go in the pumpkin puree, the rest is for the top)
Spinach layer
- 50 g butter, ghee or olive oil -melted
- 1 onion/s (large) peeled and diced
- 1 clove/s garlic -peeled and crushed
- 300 g baby spinach -washed
- 100 g feta cheese -or goats feta
Tomato layer
- 400 g diced tinned tomatoes
- 1 tbsp dried oregano
Pasta layer
- Fresh lasagne sheets - regular or gluten-free (or for grain-free, use a large zucchini, cut into ribbons) I have also layered both to increase the veggie content.
Method
- Preheat your oven to 180°C/350°F (fan-forced).
- In a baking tray combine the pumpkin, carrots, cauliflower, onion, garlic and fat of your choice and toss together. I use the baking dish I plan to bake the final lasagne in (saves on washing up).
- Bake for approximately 30 minutes or until the vegetables are soft (cooked through but not overcooked).
- 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 (include any water from the wilting) with the feta or goat feta, and puree well. Set aside.
- 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. The consistency should be just runny enough to pour (so the lasagne doesn't end up too dry as the pasta sucks up moisture when cooking). If it is very thick add a little splash of water and process again.
- Mix the oregano in with the tomatoes (I just add it to the can and gently mix).
- Now arrange the lasagne using your chosen sheets of pasta or ribbons of zucchini.
- 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.
- Bake for approximately 30-40 minutes or until brown on top and the pasta is cooked through.
- 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
- Grate the parmesan (10 seconds, speed 8). Set aside.
- Follow step 1, 2 and 3 above.
- 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).
- Add the spinach (cook 3 minutes, temp 90, speed 2).
- Finally, add the feta and puree (10 seconds, speed 5). Set aside.
- Without washing the bowl, 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.
- Go to step 6 above, to finish.
Time saving tip
- If you're not bothered about layers, you can combine the spinach and pumpkin to save time. Just add the onion and garlic (from the spinach layer) in the baking dish with the pumpkin/veggies and then puree all together with the spinach (raw is fine) and cheeses or DF options)
Serve
- With a leafy green salad.
Make ahead
- Re-heat in a low oven until just hot.
Store
- Store in an airtight container in the fridge. I store it in a rectangle shaped oven proof glass pyrex or glass lock container so I can simply remove the lid and reheat in the storage container (saves washing up).
- Can also be frozen.
Variations
Dairy-free
Sub the parmesan with the same amount of nutritional yeast and a good pinch of sea salt. Sub the quark for ½ cup of cashew nuts (preferably soaked and throw them in with the vegetables to toast) and the feta for ¼ cup of cashew nuts (soaked) and a good pinch 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.Onion-free
Replace the onion with one large bulb of fennel, finely diced (and divided between the two layers).Garlic-free
Replace the garlic with a teaspoon of cumin and a pinch of cayenne pepper.I'd love to hear how you like this family favourite. Post a comment and let me know (you could also simply rate the recipe).
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Kerri says
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 🙂
Georgia Harding says
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 says
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
Georgia Harding says
Can’t argue with a 10/10. You’re very welcome and thanks so much for your feedback G x
Rachel says
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!”.
Georgia Harding says
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 says
Delicious! A bit of work with all the mixing and pureeing, but worth every second.
Georgia Harding says
Glad you liked it Ilse, thanks for your feedback G x
Sally says
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
Georgia Harding says
Thanks Sally, glad you all enjoyed it G x
Kristi Williams says
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
Georgia Harding says
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 says
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! ?
Georgia Harding says
Yay, thanks for your feedback Kymelle, you’re very welcome G x
Jess says
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.
Georgia Harding says
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 says
Delicious! Recipe easily made 2, one for tonight & one for the freezer, thanks Georgia
Georgia Harding says
Perfect! This does me for two also, glad you enjoyed G x
Nicky Kinzett says
What size baking dish would you use for this? It sounds quite big so thinking my usual lasagne dish might not be big enough.
Georgia Harding says
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 says
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 ?
Georgia Harding says
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 says
Sorry Georgia I really should have read the instructions properly before asking that question! Thank you ?
Kristin Flanagan says
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
Georgia Harding says
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 says
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
Georgia Harding says
Yes it would be just fine Katie. You could replace them with roasted capsicums or just leave out G x
Katie Davidson says
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 says
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
Georgia Harding says
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 says
Hi,
Could I substitute the pumpkin with Sweet potato?
Thanks
Georgia Harding says
Definitely, enjoy Gill G x
Tanya says
Thank you or this delicious lookin recipe!! Another question – could I use frozen organic spinach instead of baby spinach?
Georgia Harding says
Yes, definitely Tanya. Just squeeze the moisture form it G x
Rebecca Marshall says
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?
Georgia Harding says
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 says
Thank you, that’s great to know because it’s got to be my favourite lasagne recipe! TIme to get freezing 🙂
Sarah says
Do you have the calories or nutritional breakdown of this? Its so yummmm
Georgia Harding says
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
Elise says
I’ve made this recipe twice – once with the dairy options and once with the nutritional yeast and cashews. The flavour is amazing for both combos! I also used zucchini instead of pasta, but my problem is that I can’t get it to firm up. It turns out as a sloppy mess (but still delicious!). I’m wondering if you have any tips?
Georgia Harding says
Okay – perhaps try adding an extra egg. I do buy very large eggs, that is what helps to bind it. Also the zucchini will release moisture as it cooks so perhaps make the ribbons, salt them and let them rest in a colander to drain. Pat each ribbon dry too before layering. Let me know how this goes G x
Sarah says
This is a great recipie – have made the vegan version a few times now and love it – but i want t make it for a friend who is also allergic to cashews…….was thinking some silken tofu with nutritional yeast? any other ideas?
Georgia Harding says
Yes, that should work. You could also sub with almonds (if they are okay) or even toasted sunflower seeds. Glad you love it Sarah and thanks for the rating G x
Sarah MC says
This is a great recipie – have made the vegan version a few times now and love it – but i want t make it for a friend who is also allergic to cashews…….was thinking some silken tofu with nutritional yeast? any other ideas?
Andrea says
Is it best to oven bake, freeze and then reheat or can you freeze it and then bake when ready to eat? I’m wanting to make this for Christmas lunch and would prefer to prep now.
Georgia Harding says
Yes, I’d cook it first then freeze it Andrea. Enjoy G x
Andrea says
Another family favourite! Thank you Georgia. Froze and reheated really well.
Georgia Harding says
Yay – thrilled you enjoyed it as much as we do Andrea. Thanks for your feedback and for rating it G x
Jess O says
I made the vegan version and it was so yummy! This is now my new go-to recipe, especially when cooking for my non-vegan friends/family who think we only eat salad ? I also added a tin of chickpeas when processing the pumpkin layer for extra protein.
Georgia Harding says
So glad you enjoyed it Jess. Take a look at this new recipe too – it’s been massively popular and has a vegan version (in case you’ve missed it) https://wellnourished.com.au/mushroom-lentil-lasagne/ – thanks for the rating too G x
katie says
Hi Georgia,
I do find lasagne a bit fiddly but this recipe was well worth the effort. It was amazing. Everyone (including fussies) loved it. Probably my fav recipe to date.
Will be on constant rotation. There were fights over who would have the leftovers the next day 🙂 Can I give it 10 stars??
Thanks
Katie
Georgia Harding says
Hi Katie,
So please you like it. Sometimes if I’m in a rush I combine the spinach and pumpkin layers in one. I’ll take 10 stars any day G x
Mimi says
I have made this several times now and we love it. I finely chop some sage leaves and fry them in a little butter then coat the pumpkin in the butter before I bake it I just adore pumpkin and sage. I also add kale to my spinach layer for extra veg. My carnivore husband loves this even though he knows it has no meat!
Georgia Harding says
So pleased you love it Mimi. I too am a real fan of pumpkin/ sage/ butter flavour combo. I also make a cannelloni with a pumpkin centre and burnt sage butter and parmesan on top, rich but divine (I made it as a starter back in the day I did dinner parties). Thanks for sharing your spin, and for rating the recipe G x
Trudi says
Hi Georgia
I’ve recently made this recipe a couple of times now and its delicious. OK so as with most lasagne’s it takes a little preparation but I make on a weekend morning and reheat for dinner that night. It holds its shape beautifully, is packed full of vegetables and even wins the approval of a staunch meat and potatoes type grandad. Also great for leftovers.
Thank you
Trudi
Georgia Harding says
You’re very welcome Trudi, so thrilled even grandad liked it ?. Thanks so much for your feedback and rating the recipe too G x
Penny says
Another favourite recipe!! My Dad is always giving me home grown pumpkins n this is my favourite way to use them! I love traditional lasagne but I think I like this one even better!!
Georgia Harding says
Fabulous – I tried to from pumpkins for years but as soon as they ripened, a critter would beat me too it (but I suppose they need to eat too). Glad you love it too G x
Amy says
Finally got around to cooking this and regret not making it sooner!! So delicious, so full of goodness and made enough for 2 dinners for 4 of us. Thank you!!
Georgia Harding says
So glad you thought so Amy and yes, it makes two meals for my family too which gives us mums a night off – big bonus! Thanks for the feedback and rating the recipe too G x
caroline ramage says
This is delicious comfort food, well worth the little extra effort. 5 stars!
Next time I’ll try just mashing the veges or just leaving them, for a quick chunky version. Give it a rustic spin.
Georgia Harding says
Great idea Caroline, I might do the same too ?, love it. Thanks for the feedback and suggestion – I’ll take all the stars I can get! Gx
Lea-Anne says
As with all of your recipes, our family all loved this lasagne–made mostly as per the original recipe with GF lasagne sheets and some nutritional yeast to reduce the cheese. Delicious and nutritious and comforting all at once, which made all of us happy, even the picky ones. And made so quickly and without fuss in the thermomix. With its generous size, it lasted us two meals, perfect for a reheat on a busy week night. Thanks for another hit, Georgia!
Georgia Harding says
Fabulous Lea-Annne. So pleased your family loved it. Thanks so much for taking the time to comment and rate the recipe G x
Nicole Fitch says
Hi Georgia, I was so wrapped that my toddler ate this, he doesn’t usually eat pumpkin or pasta, but was a huge fan of this, I used a lentil lasagna pasta, it was so beautiful. I just love all your recipes, it’s all my style of cooking
Georgia Harding says
Ah that’s so great Nicole. Funny, my kids aren’t keen on pumpkin at all, but also love this. So thrilled you are enjoying my recipes and thanks so much for rating the recipe too, Georgia x
Christine Horwood says
I made the’ Pumpkin Lasagne’ 2 nights ago and it was absolutely DELICIOUS. Will be making this one again? ??
Christine Horwood says
…and i gave it 5 stars ?
Georgia Harding says
? thank you G x
Georgia Harding says
Yay – glad it’s a keeper Christine, Georgia x
Rosie says
Great flavour. I loved it, & my non pumpkin eating kids (3 & 5) ate most of theirs too! Thank you!
Georgia Harding says
Ah brilliant Rosie, so glad you and your family enjoyed it G x
Meagan says
YUM! Made this last night – so easy and delicious….and we have left overs for another night!! Will be making it again!
Georgia Harding says
So glad you enjoyed it Meagan.Thanks for commenting and rating the recipe too, Georgia x
Bron says
We loved the Pumpkin Lasagne…I added a few tomato layers! Plenty for lunches the next day!
Georgia Harding says
Thanks Bron, thrilled you enjoyed it and appreciate the 5?s too G x
Erica says
This is what vegetarian lasagne dreams are made of!! Thank you for a fabulous recipe, we devoured this and perfect it’s for the freezer stash as well. Thank you, Georgia!!!
Georgia Harding says
Ah so glad you loved it Erica, cheers for the 5?s G x
Corinne says
Delicious! Meat eating husband loved it which is always a win as a try and bring mor meat free meals into our week. Thank you!
Georgia Harding says
Perfect, so pleased you loved it Corrine and thanks for the 5?s too G x
Jade says
Made this last night was soo good! my partner going to make it again tommorow for his work crew at the firstation 🙂
Georgia Harding says
Oh that’s just awesome, so glad you guys loved it. Cheers for rating the recipe too Jade, G x
Ashley says
I’ve been wanting to try this recipe for a while now and I finally did! It’s delicious! Will definitely be making it again as a great alternative to regular lasagne!
Georgia Harding says
So glad you enjoyed it Ashley G x
Claire says
Just loved the recipe. Super nourishing and tasty. I especially enjoyed the different layers and the smooth texture of the vegetables. Also looked bright and appealing when served. A winner with my family. Thanks xx
Georgia Harding says
Brilliant Claire, so glad they loved it G x
Debbie says
I’m looking for a vegan nut free mushroom and lentil lasagne, do you have a recipe for this, if so, would love to see it!
Well Nourished Team says
Hi Debbie, we do have a Mushroom and Lentil Lasagne recipe, check the modifications at the bottom of the recipe to make it vegan:
Marla Hutchison says
Hi! I’m planning to make this fabulous recipe for New Years Eve this week and would like to add a meat of some sort. Any recommendations? I was thinking perhaps a chicken sausage because beef might be too strong. What are your thoughts?
Thanks!
Well Nourished Team says
Hi Marla, chicken sausage or chicken mince would work well with the pumpkin (lamb also might work if you like the taste). In relation to the canned pumpkin (keeping in mind this has not been recipe tested with canned pumpkin) we are guessing perhaps 2 cups ☺️
Marla Hutchison says
Oh one more question……I can’t get fresh pumpkin here right now. May I use canned? If I can what quantity? Thanks again!
Elise Costello says
Hello,
My daughter in law gave me this recipe after she served it as lunch leftovers. It was delicious. I have now made 3 for an island holiday where we each pre make a dinner. It took some muscle effort for the pumpkin and I hope my layers will be visible. I didn’t really get the pumpkin layer pourable but I know it will be yummy. Thanks for your conversion to the Thermi.
Well Nourished Team says
Hi Elise, I hope you enjoy the recipe and all that matters is how it tastes (which is amazing) 😊
J says
What can i sub the cauliflower with please?
Well Nourished Team says
Hi J, you can simply omit the cauliflower and add in extra pumpkin as a substitute.
BQ says
Recipe is ok. If I tried it again I’d probably omit the tomatoes entirely, and add sage to the pumpkin blend.