# Pumpkin and Ricotta Lasagne

Recipe by [Kofi Asante](https://fridge.menu/en/u/kofiasante)

A comforting lasagne layered with pumpkin, ricotta and a creamy béchamel sauce.

Servings: 6 · Cook 60 min · Pasta

Vegetarian · Contains: gluten, milk, nuts

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Pumpkin and Ricotta Lasagne](https://image.fridge.menu/adaptations/fm56urkk/64fa276b5390164fd7b561bd0cbe2fe2e7793e70dd4ef540975a770f579007ac.jpg)

## Ingredients

- 250 g [Lasagne sheets](https://fridge.menu/en/i/lasagna-sheets)
- 550 g [Pumpkin](https://fridge.menu/en/i/pumpkin) — peeled
- 2 pcs [Leek](https://fridge.menu/en/i/leek)
- 250 g [Ricotta](https://fridge.menu/en/i/ricotta)
- 200 g [Provolone](https://fridge.menu/en/i/provolone)
- [Parmesan](https://fridge.menu/en/i/parmesan) — to taste
- [Olive oil](https://fridge.menu/en/i/olive-oil) — to taste
- 500 ml [Milk](https://fridge.menu/en/i/milk)
- 50 g [Plain flour](https://fridge.menu/en/i/flour)
- 50 g [Butter](https://fridge.menu/en/i/butter)
- [Nutmeg](https://fridge.menu/en/i/nutmeg) — to taste
- [Salt](https://fridge.menu/en/i/salt) — to taste

## Steps

1. Finely chop the leek and place it in a pan with a little olive oil. Fry for a few minutes.
2. Add the pumpkin, cut into cubes, season with salt to taste and cook for about 20 minutes, stirring occasionally. (20 min)
3. Transfer the vegetables to a bowl to cool, then add the ricotta and provolone, cut into cubes, and mix everything together.
4. Bring the milk to the boil, and in a small pan melt the butter.
5. Once the butter has melted, add the flour and stir until the mixture thickens.
6. Transfer the mixture into the boiling milk, add the nutmeg and mix well until you get a smooth, creamy consistency.
7. Pour a little olive oil and a few spoonfuls of béchamel into a baking dish, spreading evenly over the bottom.
8. Lay down the first lasagne sheets, add a layer of filling, sprinkle with Parmesan and add more béchamel. Continue layer by layer.
9. Finish with béchamel and Parmesan, add a little more olive oil or a few knobs of butter.
10. Bake in an oven preheated to 200°C for about 20 minutes. (20 min)

Published 2026-10-10

https://fridge.menu/en/r/pumpkin-ricotta-lasagna-fm56urkk

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