Roasted Pumpkin and Spinach Lasagne: Cozy Italian Comfort Food

Last Updated on February 12, 2026 by Antoni Recipes Team

As the leaves turn and the air turns crisp, I find myself craving the comforting embrace of a cozy dish that warms both body and soul enter my Roasted Pumpkin and Spinach Lasagne. This delightful creation came about during a particularly rainy afternoon while I was rummaging through my fridge, unearthing patches of vibrant spinach and a sweet pumpkin begging to be roasted. What evolved was a luxurious lasagne, layered with the creaminess of béchamel and made fragrant with fresh sage.

Not only does this vegetarian lasagne celebrate the seasonal bounty, but it also transforms the everyday into something truly special. With silky homemade pasta cradling earthy flavors, it beckons you to gather around the dinner table with family and friends. Whether it s a casual weeknight meal or a festive occasion, this creamy Italian delight will leave everyone asking for seconds. Get ready to embark on a culinary adventure where comfort meets gourmet, and let s dive into the recipe!

Why will you love Roasted Pumpkin and Spinach Lasagne?

Comforting Layers: This lasagne is a delightful hug in every bite, featuring layers of silky, homemade pasta enveloping a creamy béchamel sauce.

Seasonal Flavors: The roasted pumpkin brings a touch of sweetness that complements the earthiness of the spinach, making it a perfect fall dish.

Easy to Customize: Feel free to swap in whatever veggies you have on hand, like zucchini or mushrooms, to create your own twist!

Crowd-Pleasing Delight: Ideal for family dinners, this recipe transforms any gathering into a cozy culinary experience everyone will rave about.

Quick Prep: With simple ingredients and straightforward steps, you ll have a delicious, wholesome meal ready in no time, allowing you more time to enjoy with loved ones.

Roasted Pumpkin and Spinach Lasagne Ingredients

For the Pasta:

• 00 Flour Provides the structure for the pasta; substitute with all-purpose flour if unavailable.
• Eggs Essential for making the pasta dough elastic and smooth; use egg substitutes for a vegan version.
• Salt Enhances flavor throughout the dish, making it deliciously satisfying.

For the Filling:

• Frozen Spinach Offers convenience and nutrition; fresh spinach can be used if wilted first.
• Garlic Enhances the dish with aromatic flavors; you can substitute with garlic powder if needed.
• Garlic Salt Used to season the pumpkin and spinach; combine regular salt with garlic for a homemade alternative.
• Kent Pumpkin Adds sweetness and texture; butternut squash is a great alternative.

For the Béchamel Sauce:

• Milk Required for the béchamel sauce, contributing to the creaminess; opt for non-dairy milk for a vegan option.
• Plain Flour Thickens the béchamel sauce; cornstarch can be a quick substitute if needed.
• Butter Provides richness and silkiness to the sauce; use vegan butter for a dairy-free option.
• Cheddar Cheese Adds rich, savory flavor and creaminess; switch to mozzarella for a milder taste.

For Seasoning:

• Sage Infuses the dish with an earthy flavor; dried sage can work if fresh is unavailable.
• Olive Oil Used for roasting pumpkin; can be replaced with vegetable oil as necessary.
• Salt Enhances flavor throughout the dish, bringing everything together for delicious harmony.

A cozy evening is waiting with this Roasted Pumpkin and Spinach Lasagne; gather your ingredients and let the magic unfold!

How to Make Roasted Pumpkin and Spinach Lasagne

1. Prepare the Pasta Dough: Mix the 00 flour and salt on a clean surface, creating a well in the center. Add eggs and a drizzle of olive oil, whisk together, and knead until smooth. Rest the dough for 30-60 minutes, covered.
2. Roll Out Pasta: Divide the rested dough into manageable portions. Roll each piece out into thin sheets, thin enough to see your hand s outline, and trim them to fit your lasagne dish.
3. Roast Pumpkin: Preheat your oven to 200 °C (180 °C fan). Cut the Kent pumpkin into cubes, toss them in olive oil, sage, and garlic salt, and roast for about 20 minutes until golden brown and tender.
4. Prepare the Filling: Squeeze out any excess moisture from the frozen spinach. In a bowl, combine the drained spinach with minced garlic, ricotta, and crumbled feta cheese until well mixed.
5. Make Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in plain flour until smooth. Gradually stir in milk, cooking until thickened and creamy, then stir in grated cheddar cheese until melted and smooth.
6. Assemble Lasagne: In your chosen baking dish, layer a bit of béchamel at the bottom, followed by pasta sheets, the spinach mixture, and roasted pumpkin. Repeat layers, finishing with remaining béchamel and a sprinkle of cheese on top.
7. Bake: Place in the oven and cook at 200 °C (180 °C fan) for 50-55 minutes, until the top is golden and the pasta is tender. Allow the lasagne to stand for 10 minutes before slicing and serving.

Optional: Garnish with fresh sage leaves or a drizzle of olive oil for an extra touch.

Exact quantities are listed in the recipe card below.

Roasted Pumpkin and Spinach Lasagne Variations

Feel free to let your creativity shine as you customize this cozy dish with delightful twists and swaps!

• Dairy-Free: Use cashew cream or almond milk in the béchamel for a rich, dairy-free alternative.
• Vegan: Substitute eggs with flaxseed meal and replace cheese with nutritional yeast or a vegan cheese blend for a plant-based version.
• Extra Greens: Add kale or Swiss chard to the spinach layer for a nutritional boost and vibrant color.
• Nutty Crunch: Sprinkle toasted pine nuts or walnuts between layers for a delightful texture contrast.
• Herb Infusion: Swap sage for fresh thyme or basil, enhancing the dish with aromatic freshness and different flavor profiles.
• Spicy Kick: Mix in red pepper flakes or diced jalapeños with the roasted pumpkin for a flavorful heat that ignites the taste buds.
• Flavored Pasta: Experiment with adding beetroot or spinach puree into the pasta dough for visually stunning, flavorful sheets.
• Roasted Garlic: Replace sticky garlic with roasted garlic in the filling for a mellow, sweeter flavor that rounds out the dish beautifully.

Make Ahead Options

These Roasted Pumpkin and Spinach Lasagne are perfect for meal prep enthusiasts! You can make the pasta dough and filling up to 24 hours in advance, ensuring you have a head start on your dinner plans. Simply mix the ingredients for the dough and filling, roll out the pasta, and assemble the layers in your baking dish. Cover tightly with plastic wrap or foil and refrigerate. When you re ready to bake, just take it out of the fridge, let it sit for about 30 minutes at room temperature, then pop it in the oven as directed. This way, you ll have a creamy, flavorful lasagne ready to impress, with minimal fuss!

How to Store and Freeze Roasted Pumpkin and Spinach Lasagne

• Fridge: Store any leftover lasagne in an airtight container for up to 3 days. Make sure to cool it completely before refrigerating to maintain texture.
• Freezer: Freeze the lasagne in tightly sealed containers or freezer bags for up to 3 months. If possible, cut into individual portions for easy reheating.
• Reheating: For best results, reheat from frozen or thawed in the oven at 180 °C (350 °F) for 30-40 minutes, covered with foil. This keeps the Roasted Pumpkin and Spinach Lasagne moist and delicious!
• Serving After Freezing: Allow it to sit at room temperature for 10 minutes before serving, letting the layers meld together beautifully once again!

What to Serve with Roasted Pumpkin and Spinach Lasagne?

Pairing this delightful lasagne with complementary sides will elevate your meal experience to new heights.

• Garlic Bread: This classic side is perfect for soaking up the creamy béchamel sauce and adds a delightful crunch.
• Mixed Greens Salad: A fresh salad with a tangy vinaigrette cuts through the richness of the lasagne and brings a burst of vibrant flavor.
• Roasted Vegetables: Seasonal veggies like carrots and bell peppers add a hint of sweetness while providing a beautiful textural contrast.
• Chilled White Wine: A crisp Pinot Grigio or Sauvignon Blanc accentuates the freshness of the spinach and the sweetness of the pumpkin.
• Herbed Couscous: Light and fluffy, this side dish complements the lasagne beautifully, adding a layer of nuttiness and depth.
• Tiramisu: End your meal on a sweet note with this classic Italian dessert, balancing the savory flavors of your Roasted Pumpkin and Spinach Lasagne perfectly.

Your dinner table is set for warmth, comfort, and togetherness!

Expert Tips for Roasted Pumpkin and Spinach Lasagne

• Thin Pasta: Ensure your pasta sheets are rolled out thin enough; they should be translucent, allowing you to see your hand underneath.
• Rest the Dough: Don t skip the resting step for your pasta; it s vital for achieving elasticity and prevents the dough from shrinking during cooking.
• Roast Smartly: Keep an eye on your pumpkin while roasting; overcooking can lead to a mushy texture. You want them tender while still holding their shape.
• Layer Wisely: When assembling, ensure even distribution of quantities; this helps flavor balance and prevents dry or overly saucy bites in your Roasted Pumpkin and Spinach Lasagne.
• Bake Right: For the best results, use a fan-forced oven; it promotes even cooking, ensuring every layer gets that delicious golden finish without burning.
• Let It Rest: After baking, allow the lasagne to rest for at least 10 minutes; this makes slicing easier and helps set the layers beautifully!

Roasted Pumpkin and Spinach Lasagne Recipe FAQs

How do I select the right pumpkin for this lasagne?
Absolutely! Look for pumpkins that are firm and feel heavy for their size. The skin should be smooth, with very few blemishes or dark spots. Kent pumpkins are a fantastic choice, but if you can t find them, butternut squash works wonderfully too.

What is the best way to store leftover lasagne?
Store any leftover Roasted Pumpkin and Spinach Lasagne in an airtight container in the fridge for up to 3 days. To ensure the best texture, allow it to cool completely before refrigerating to prevent condensation, which can make the pasta soggy.

Can I freeze lasagne, and how do I do it?
Absolutely! To freeze your lasagne, allow it to cool completely. Then, slice it into portions and wrap each piece tightly in plastic wrap, followed by aluminum foil. Place them in freezer bags or containers, and it will keep well for up to 3 months. For reheating, bake from frozen at 180 °C (350 °F) for 30-40 minutes covered with foil to retain moisture.

What do I do if my béchamel sauce is too thin?
Very! If your béchamel sauce is too thin, don t worry simply return it to low heat and whisk in a bit more flour. Continue stirring until it thickens to your desired consistency. If it s already cooked, you can dissolve a bit of cornstarch in cold water and add it to the sauce while cooking, stirring until thickened.

Is this lasagne suitable for vegans?
For sure! To make a vegan version of the Roasted Pumpkin and Spinach Lasagne, substitute the eggs in the pasta dough with aquafaba (chickpea brine) or a plant-based egg replacement. Use nutritional yeast instead of cheese in the béchamel and select a dairy-free milk. Ensure that the cheese alternatives are well flavored to compliment the overall taste.

How long can I keep roasted vegetables in the fridge before using them in the lasagne?
You can store roasted vegetables in the fridge for about 3 to 4 days. Just make sure they are kept in an airtight container to retain their flavor and texture. If you notice any dark spots or off smells, discard them, as these are signs they may not be good to eat anymore.