Pumpkin Lasagna Recipe

by Editorial Staff

I have never considered myself a pumpkin lover. She did not evoke any emotions in me. This tour is an opportunity to cook and taste new pumpkin dishes and understand whether it is my vegetable or not. I was very, very wary of climbing. But nuts and Djugas cheese made a rather tasty company for the pumpkin.

Summary

Cook Time	25 mins
Course	Pasta
Cuisine	Italian

Ingredients

Instructions

Grate pumpkin and cheese on a coarse grater.
Prepare the béchamel sauce. To do this, melt the butter in a saucepan. Add flour and brown until golden brown. Then pour in the milk and, while stirring, bring to a boil. Salt a little, add ground paprika, cook for 2-3 minutes.
Place 2 sheets of lasagna on the bottom of the mold. Drizzle with 2-3 tablespoons of the sauce. Distribute the grated pumpkin, sprinkle with chopped walnuts and grated cheese.
In this way, layout all the layers of the lasagna. Pour the top layer of lasagna with sauce, sprinkle with grated cheese and nuts. Bake for 20-25 minutes at 180 C.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.