Harvest Veggie Lasagna with Pumpkin Bechamel Recipe
This Harvest Veggie Lasagna with Pumpkin Bechamel is a comforting and nutritious twist on the classic Italian lasagna. Layers of tender lasagna noodles, sautéed seasonal vegetables, and creamy ricotta and mozzarella cheeses are enhanced by a smooth, subtly spiced pumpkin béchamel sauce. The combination of pumpkin puree and nutmeg in the béchamel lends a warm, autumnal flavor perfect for a cozy meal that’s both hearty and wholesome.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Lasagna Noodles and Vegetables
- 9 lasagna noodles
- 2 cups spinach, chopped
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
Cheeses
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
Pumpkin Béchamel Sauce
- 1 cup pumpkin puree
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Prepare the Lasagna Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente, usually 8-10 minutes. Drain and set aside on a lightly oiled surface to prevent sticking.
- Sauté the Vegetables: In a large skillet over medium heat, add a little olive oil and sauté the zucchini, bell pepper, and mushrooms until tender, about 5-7 minutes. Add the chopped spinach last and cook until wilted. Season with salt and pepper. Remove from heat and set aside.
- Make the Pumpkin Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to form a roux without browning. Slowly whisk in the milk, continuing to whisk until the mixture thickens and becomes smooth, about 5 minutes. Stir in the pumpkin puree and nutmeg. Season with salt and pepper to taste. Keep warm.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of pumpkin béchamel sauce on the bottom. Layer 3 cooked lasagna noodles over the sauce. Spread half of the sautéed vegetables over the noodles. Dollop half of the ricotta cheese over the vegetables and sprinkle with a third of the mozzarella. Pour more béchamel sauce over this layer. Repeat the layering once more: noodles, vegetables, ricotta, mozzarella, and béchamel. Finally, top with the last 3 noodles, béchamel sauce, and remaining mozzarella cheese.
- Bake the Lasagna: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. Let the lasagna rest for 10 minutes before serving to set.
Notes
- You can substitute the lasagna noodles for gluten-free varieties if desired.
- For extra flavor, add herbs like thyme or sage to the sautéed vegetables or béchamel sauce.
- If pumpkin puree is not available, canned pumpkin pie filling is not recommended as it contains spices and sugar; use pure pumpkin puree only.
- Letting the lasagna rest after baking improves slicing and presentation.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Keywords: Harvest Veggie Lasagna, Pumpkin Béchamel, Vegetarian Lasagna, Fall Recipes, Comfort Food, Italian Cuisine