0 In Food & Recipes

Pumpkin lasagna | Seasonal recipe

Happy Halloween! In this time of pumpkin all around, we thought we would finally put our pumpkin to good use and eat it after being carved for the traditional jack-o’-lantern.

Carving a pumpkin has been one of my most beloved childhood traditions and I’m trying to keep it alive! Four years ago when we moved in together, I made the Brit do it for the first time. So much fun! 

We usually carve it, roast the seeds and chuck the pumpkin out a few days after Halloween. This year I carved ours and decided to make a big batch of pumpkin lasagna. We’ve been exceptionally busy so it’s great to have a hearty meal to pop into the microwave when we get home at the end of the day.


  • 1 pumpkin
  • Olive oil
  • Salt and pepper
  • 1 medium onion, chopped
  • Tomatoes (or tinned tomatoes)
  • Tomato passata 
  • Bag of baby spinach, washed
  • Lasagna sheets
  • Lasagna sauce
  • Cheddar cheese
  • Cottage cheese 


  1. Warm up the oven to 180 celcius.
  2. Carve the pumpkin, cube, and spread on a baking sheet. Coat with olive oil (I used garlic olive oil and it’s yummy!), salt and pepper. Put in the oven for 30-40mins. 
  3. Meanwhile, sauté the onions in some olive oil. When they start to soften, add in the chopped tomatoes (I used tinned so it was easier) and tomato passata. Season to taste and mix well. Then add in the spinach until wilted.
  4. Depending on how much pumpkin your carving yields, you can also add in a can of pumpkin purée here, which makes for a very smooth sauce.
  5. Add in the pumpkin bits when they are out of the oven.
  6. Assemble the lasagna. Start by spooning the pumpkin tomato mixture at the bottom, followed by lasagna sheets. Add in a layer of béchamel/lasagna sauce. This is where I add the cottage cheese, which creates another layer of moisture. You can also add some cheddar cheese. Add another layer of lasagna sheets, followed by more pumpkin tomato sauce, more lasagna sheets, then béchamel, and finally sprinkle with cheese on top.
  7. Bake in the oven for about 40 minutes.

We knew it was going to be good, but it surprised us how much we both loved it! A definite hit! I hope you also enjoy this recipe. I know I’ll be making it again if I can get my hands on more pumpkin this weekend, or until next year!

What’s your favourite pumpkin recipe?xx

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