Roast pumpkin & spinach lasagne

Roast pumpkin & spinach lasagne

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(90 ratings)

Prep: 25 mins Cook: 2 hrs, 5 mins


Serves 6

Nothing is as comforting as a rich creamy lasagne and the sweet, earthy flavours of this veggie classic are well worth the effort

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal435
  • fat25g
  • saturates12g
  • carbs39g
  • sugars15g
  • fibre5g
  • protein17g
  • salt1.1g
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  • 750g Crown Prince pumpkin or butternut squash
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g spinach, washed



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 1 tbsp butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • whole nutmeg, for grating



    One of the most useful of spices for both sweet and savoury

  • 6 fresh lasagne sheets
  • 100g parmesan (or vegetarian alternative), freshly grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

For the tomato sauce

  • 1 medium onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 celery stick, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 garlic cloves, finely chopped
  • 400g can cherry tomato
  • 2 tsp light muscovado sugar

For the bechamel sauce

  • 500ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 6 peppercorns
  • ½ onion



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 bay leaf
  • 50g plain flour
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. Heat oven to 200C/180C fan/gas 6. Halve the pumpkin or squash, peel, deseed, then slice into 1cm slices. Toss with the oil in a roasting tin, season, then roast until tender and slightly charred at the edges. This can take up to 40 mins.

  2. Meanwhile, make the tomato sauce. In a pan, soften the onion in the oil for 5 mins, then add the celery and garlic and cook for 1 min more. Add the tomatoes and sugar, then leave to simmer, uncovered, for 30 mins. Stir from time to time. You should be left with a thick purée. Season to taste.

  3. Put the spinach in a saucepan with the water that still clings to it after washing, cover and put over a medium heat. Wilt the spinach for about 4 mins – you’ll need to turn it over with tongs every so often to make sure it all comes in contact with the heat at the bottom of the pan. When completely wilted, leave until cool enough to handle, then squeeze the water out with your hands. Chop and put in a pan with the butter. Gently heat, tossing together so the spinach is coated in butter, then season with salt, pepper and a generous grating of nutmeg.

  4. For the béchamel sauce, bring the milk to the boil in a pan with the peppercorns, onion and bay leaf. Set aside for 5 mins to infuse, then strain the milk into another pan. Add the flour and butter, then gently heat, whisking all the while, until you have a thick, smooth sauce.

  5. Heat oven to 200C/180C fan/gas 6 and assemble the lasagne. Butter a large gratin or baking dish, roughly 1.4 litres in capacity. Put a layer of pumpkin in the bottom followed by a layer of tomato sauce. Lay lasagne sheets on top of this, cutting them to fit if necessary (you don’t want any overlapping). Now add a layer of béchamel followed by a scattering of spinach and half the cheese. Top with more lasagne sheets, pumpkin, tomato sauce, more lasagne and a final layer of béchamel sauce. Sprinkle the remaining cheese over the top. Bake for 40 mins, or until the lasagne is golden and bubbling.

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Comments, questions and tips

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8th Dec, 2019
LOVELY! Yes time consuming so give yourself time - even prepare in advance. Doubled the tomato sauce as recommended and left some of the tomatoes whole. Topped with mozzarella - lovely crispy golden top. Used 9 dried sheets and soaked in boiling water for 5 mins - as pre previous recommendation.
30th Nov, 2019
An amazingly good lasagne but, quite time consuming. Will definitely make again but, will shorten some steps eg wilt the spinach in a colander with boiling water, cook squash in microwave. I think a few changes to hurry the recipe along won’t hurt the result. The finished lasagne was great and left overs easily reheated in the microwave. I added sliced mozzarella to the top and made a lot more tomato sauce as suggested by others and served with a rocket and watercress salad. Delicious!
20th Jun, 2018
Delicious lasagne, used 500 grams of frozen spinach, doubled the tomato sauce ingredients as suggested previously as not quite enough (some left over to freeze for another time) and used pre-cooked pasta sheets, otherwise, did everything as instructed, very easy to make, highly recommend
7th Dec, 2017
I normally make everything from scratch but decided to try this recipe using a jar of Baresa lasagna tomato sauce and a jar of lasagna white sauce. I didn’t bother buttering the spinach and just grated and seasoned it as I layered it up in the lasagna. It was still delicious and much less faff and washing up than making the bechamel and tomato sauces. Not for the purist but worked well for a speedier version mid week and nobody would know you hadn’t made it all yourself!
annadis's picture
1st Oct, 2017
Delish. Next time I will double the amount of tomato sauce. Did one layer with aubergines I'd baked in the oven. Used dried lasagna sheets but soaked them first in single layers in boiling water for 5 minutes. Time consuming but fun to make.
12th Sep, 2017
Very tasty and my non-vegetarian husband enjoyed it too! This is the second time of making, so this time I doubled up the tomato sauce and will freeze half for another day, saving on prep time. Nothing is difficult in this recipe but it does create a lot of washing up. Great to prep ahead though.
30th Apr, 2017
I cooked two decent portions by halving everything and using 1 tin of chopped tomatoes. I used dried lasagne so cooked the tomato sauce with the lid on to increase the moisture. I cooked it for 30 min and the under layers were perfectly cooked but the top was a bit crispy. Anyone any advice on how to prevent this? I didn't find the need to strain the milk, just took the bay leaf out as I used ground pepper. I substituted a bit of cinnamon for the nutmeg. I pre cooked the butternut squash (with skin on) and the tomato sauce to reduce the prep time.
8th Mar, 2017
Adapted this for my vegan daughter, diary free grated & soft cheese for the topping and added Vitalite to the spinach instead of butter. Pretty time consuming but definitely worth the effort. Absolutely delicious!!
MrsP2015's picture
24th Jan, 2017
Loved this recipe. Very tasty and enjoyable to cook. Does take a long time to prepare but well worth it. Also easy to follow instructions. Can't wait to cook again. Thanks :)
18th Nov, 2016
Really tasty and enjoyable! Prep time a bit longer than stated but worth the effort. This is my first year of cooking with pumpkin and found this to be one of my favourites.


5th Sep, 2017
Hello - love the look of the recipe! I am hoping to make this, but won't have much time after work - do you think I could make the night before? And if so, would you put it all together, bake it, then warm it up the next day - or just assemble all cooked parts, leave in the fridge, then cook completely on the night?
goodfoodteam's picture
6th Sep, 2017
Thanks for your question. You can assemble the dish and then refrigerate it to cook the next day. You might want to add 5 mins to the cooking times as it will be fridge cold unlike in the recipe.
21st Apr, 2016
I am hoping to try out this recipe for a special occasion. I was thinking of making some garlic bread as a side, and some sort of salad. I was wondering if there was a particular salad which may work well with this dish? I don't usually have a lot of salad in my life, so I am a little stuck. A salad with green leaves, pomegranates and some squash was suggested to me, do you think these flavours would be suitable accompaniment? Thank you.
goodfoodteam's picture
22nd May, 2017
Thanks for your question. As the lasagne already has squash in it, we'd suggest going in a different direction for the salad. Our bitterleaf salad would make a nice contrast to the sweetness of the squash: Or for a little kick, try: Due to the richness of lasagne, we think simplicity is best. The suggestion below sounds super!
16th May, 2017
I have made this lasagne with a salad of rocket leaves, sliced beef tomatoes, mozzarella and red onions, a scattering of basil leaves and a drizzle of balsamic glaze. The salad on it's own is quite delicious, but with the lasagne....bellissima
20th Nov, 2018
Vegan version - Lovely! I used the last leftover pumpkin from Hallowe’en. I was worried it seemed a little bitter when just roasted but this bitterness disappeared when combined into the lasagne and it added a velvety softness. I used coconut oil instead of butter, almond milk instead of dairy for the bechamel (it worked beautifully), breadcrumbs with olive oil, sage and pine nuts for the top to make it vegan (also egg free lasagne). I also added some balsamic vinegar to the tomato reduction for depth. The result: a rich, creamy tasty vegan lasagne that I will definitely make again.
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