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Harvest Veggie Lasagna with Pumpkin Bechamel Recipe

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4.5 from 51 reviews

Harvest Veggie Lasagna with Pumpkin Bechamel is a comforting, seasonal twist on traditional lasagna. It features layers of tender lasagna noodles, sautéed autumn vegetables like zucchini, bell pepper, mushrooms, and spinach, combined with creamy ricotta and mozzarella cheeses. The dish is uniquely elevated by a luscious pumpkin béchamel sauce seasoned with nutmeg, bringing warmth and a subtle sweetness that complements the savory vegetable layers perfectly. This vegetarian lasagna is perfect for cozy family dinners or festive fall gatherings.

Ingredients

Scale

Lasagna and Vegetables

  • 9 lasagna noodles
  • 2 cups spinach, chopped
  • 1 zucchini, sliced
  • 1 bell pepper, diced
  • 1 cup mushrooms, sliced

Cheese Mixture

  • 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

  1. Cook the Lasagna Noodles: Boil a large pot of salted water and cook the lasagna noodles according to package instructions until al dente. Drain and set aside, making sure to separate the noodles to prevent sticking.
  2. Sauté the Vegetables: In a large skillet over medium heat, lightly sauté the zucchini, bell pepper, mushrooms, and spinach until tender but still vibrant, about 5-7 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
  3. Prepare the Pumpkin Béchamel Sauce: In a medium saucepan, melt butter over medium heat. Stir in flour and whisk continuously to form a roux for about 1-2 minutes without browning. Gradually whisk in the milk to avoid lumps, then add the pumpkin puree. Cook, stirring constantly, until the sauce thickens, about 5 minutes. Season with nutmeg, salt, and pepper. Remove from heat.
  4. Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of the pumpkin béchamel sauce. Layer with 3 lasagna noodles, then half of the sautéed vegetables, dollops of ricotta cheese, some shredded mozzarella, and more béchamel sauce. Repeat the layering with the next 3 noodles, remaining vegetables, cheeses, and sauce. Finish with the last 3 noodles topped with the remaining béchamel sauce and shredded mozzarella for a golden crust.
  5. Bake: Cover the lasagna with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 10-15 minutes or until the cheese on top is bubbly and golden brown.
  6. Rest and Serve: Let the lasagna rest for 10 minutes before slicing and serving. This helps the layers set and makes for easier serving.

Notes

  • Use no-boil lasagna noodles to save time, adjusting the layering with extra sauce to ensure they cook properly.
  • For a vegan version, substitute ricotta and mozzarella with plant-based cheeses and use a plant-based milk and butter alternative in the béchamel.
  • Adding fresh herbs like sage or thyme to the pumpkin béchamel can enhance the autumn flavors.
  • Leftovers store well in the refrigerator for up to 3 days and reheat beautifully in the oven or microwave.

Find it online: https://amandafood.com/harvest-veggie-lasagna-with-pumpkin-bechamel-recipe/