Pumpkin and Mushroom Lasagne

IMG_2509I’d planned to make up a batch of ‘normal’ lasagne based around a rich beef ragu and béchamel sauce, but also wanted to make a vegetarian alternative.  I love to make my own pasta and knocking up a full 3 egg batch would make enough for both dishes so knocked up the beef version and left half of the pasta in the fridge, unrolled and wrapped in clingfilm for a couple of days.  Of course you could use dried lasagne sheets and use according to the packet instructions.

For this Pumpkin and Mushroom version I was very keen to come up with something that was very different to the beef version I’d just made. After all, you can have too much of a good thing.  This version has layers of roasted sweet pumpkin, creamy mushroom, basil and spinach and tomato marinara sauce, topped off with mozzarella

Again. I’ve used a ‘Crown Prince’ pumpkin which holds it’s shape once cooked – it’s not starchy like the varieties I’ve used in soups.  It comes with a characteristic blue-grey skin and is well worth looking out for at this time of year – they store really well in a cool place such as a garage so buy them in whist you have the chance!  If you can’t find one, a butternut squash would work just as well

Both the mushroom and tomato sauces are designed to be quite wet – these will help to cook the pasta and soak in to the sheets giving the robust layers you come to expect from a great vegetarian lasagne


  • 150g fresh Pasta sheets rolled into sheets ( or shop bought – approximately 6-9 large sheets, prepared according to instructions on packet)
  • 1 medium Crown Prince pumpkin (or butternut squash), peeled and cubed
  • Olive Oil
  • 2 cloves Garlic, chopped
  • A little sea salt
  • 250g Chestnut Mushrooms, sliced
  • 2 cloves Garlic, chopped
  • 25g Butter
  • 1 tbsp Plain Flour
  • 150ml Double Cream
  • 150ml Vegetable Stock
  • 1 back washed Spinach Leaves
  • a large bunch of Basil
  • Salt & pepper to season
  • 1 ball of Mozzarella


  • If you’ve made your own pasta, roll out on the thinnest setting but one and set aside.  You’ll want 3 layers, so 6-9 sheets depending upon the size of your dish
  • In a baking tray, toss the pumpkin with garlic, salt and olive oil and roast off at 180oC until soft – about 20 mins
  • Make up the herby mushroom sauce by sweating off the mushrooms in the butter and garlic until soft
  • Stir in the flour and cook for a minute before adding the stock and cream.  Bring to the boil and simmer, stirring all the time to prevent lumps.  You’re looking for a sauce which has only thickened slightly
  • Puncture the back of spinach, place the bag on a plate and microwave for about 60 seconds.  Remove from the bag and shrewd the leaves
  • Shred the basil leaves and stir into the mushroom sauce along with the spinach.  Cook for a minute and adjust the seasoning to taste
  • Assemble the lasagne, with layers of pumpkin, mushroom, pasta and tomato sauce.  Repeat 3 times
  • Finish by covering the top layer of tomato with slices of mozzarella
  • Bake in the oven, 160oC fan for 20-30 minutes

2 Comments Add yours

  1. gemmasince82 says:

    Made this tonight for tea – lovely! I made a mistake using a jarred ragu sauce as I didn’t have time to make one – it made it a little too sweet. I imagine making with homegrown (or tinned) tomatoes would make a better difference. I’ll try that next time but defo a 👍

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