Beef and Pumpkin Lasagne

Why You’ll Love This Recipe

I like this recipe because it adds a touch of sweetness and extra nutrition to traditional lasagne. The pumpkin cooks right alongside the beef, so it blends in without taking extra time. I also love how the béchamel sauce with ricotta adds creaminess and balances the bold tomato flavor. It’s a fun way to bring seasonal ingredients into a classic comfort food.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
15 – 20 sheets ‘no-cook’ lasagna noodles
12oz (360gr) ground beef
1 tbs olive oil
1 onion, chopped
2 cloves garlic, minced
15oz (450gr) whole tomatoes, peeled, chopped, juices reserved
1 cup (8oz, 240ml) tomato sauce
1 tsp dried oregano
1 tsp dried basil
1 tsp paprika
10oz (300gr) diced pumpkin, about 2 cups
2 tbs butter
2 tbs flour
1 1/2 cups milk, 12oz, (360ml)
1 cup (8oz, 250gr) ricotta cheese
1 cup (4oz, 120gr) shredded mozzarella

Directions

1. For the meat sauce, I heat olive oil in a large skillet over medium heat. I add the onion and sauté for about 5 minutes.

2. I stir in the garlic and paprika, cooking briefly until fragrant.

3. I add the ground beef and diced pumpkin, cooking while breaking the beef into small pieces as it browns.

4. I mix in the chopped tomatoes with their juices, the tomato sauce, oregano, and basil. I cover the pan, reduce the heat, and let it simmer for 10 minutes.

5. For the béchamel sauce, I melt butter in a medium saucepan over low heat. I whisk in the flour and cook for 1 minute.

6. I gradually whisk in the milk, about 1/4 cup at a time, until smooth and combined. When all the milk is added, I bring it to a boil, whisking constantly.

7. I add the ricotta cheese, whisking until it melts into a thick, creamy sauce, then remove from the heat.

8. To assemble, I start with 1/3 of the meat sauce in a baking dish (about 10×10 inches or 8×10 inches). I cover it with 3–4 lasagna noodles.

9. I add another 1/3 of the meat sauce, followed by more noodles, then half the béchamel. I continue layering with noodles, the last 1/3 of meat sauce, more noodles, and the remaining béchamel.

10. I finish with another layer of noodles, all of the tomato sauce, and top with shredded mozzarella.

11. I cover and bake at 400°F (200°C) for 20–25 minutes, until the noodles are tender. I uncover and bake for 5 minutes longer to brown the cheese.

12. I remove from the oven and let it rest for 5 minutes before serving.

Servings and Timing

This recipe serves 4 people. It takes about 30 minutes to prepare, 30 minutes to cook, and 1 hour total from start to finish.

Variations

I sometimes use other winter squash like butternut or acorn in place of pumpkin. For extra vegetables, I like to add spinach or zucchini slices in the layers. If I want a lighter version, I replace beef with ground turkey. For a richer flavor, I occasionally add a splash of red wine to the meat sauce while it simmers.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover the lasagne with foil and warm it in a 350°F oven until heated through. Single servings reheat well in the microwave. I can also freeze portions by wrapping them tightly, storing up to 2 months, and reheating directly from frozen.

FAQs

Can I use fresh pasta sheets instead of no-cook noodles?

Yes, I sometimes use fresh pasta sheets, but I reduce the baking time slightly since they cook faster.

Can I make this dish ahead of time?

Yes, I often assemble the lasagne earlier in the day, refrigerate it, and bake it just before serving.

Do I need to peel the pumpkin?

Yes, I peel and dice the pumpkin before adding it to the sauce so it cooks evenly and blends into the dish.

Can I freeze the lasagne before baking?

Yes, I assemble it, cover it tightly, and freeze. When ready to bake, I cook it from frozen, adding 15–20 minutes extra baking time.

How do I keep the noodles from being too dry?

I make sure there’s enough sauce between the layers, since no-cook noodles absorb liquid while baking.

Can I use canned pumpkin instead of fresh?

I don’t recommend it, since canned pumpkin is too soft and doesn’t hold up in the sauce. Fresh diced pumpkin works best.

What cheese can I substitute for mozzarella?

I like using provolone or cheddar if I want a stronger flavor.

Can I make it vegetarian?

Yes, I skip the beef and add more pumpkin, mushrooms, or lentils for a vegetarian version.

Why do I need to let it rest before serving?

I let it rest so the layers set and hold together when sliced.

What can I serve with this lasagne?

I like pairing it with a green salad and garlic bread for a complete meal.

Conclusion

This beef and pumpkin lasagne is a comforting, flavorful dish that blends savory beef with the natural sweetness of pumpkin. I love how the creamy béchamel and gooey mozzarella tie everything together into a hearty meal. It’s simple to prepare, perfect for fall or winter evenings, and a delicious twist on classic lasagne that always satisfies.