Vegetarian Pumpkin Lasagna with buffalo Mozzarella, Spinach, and Arugula Salad

As days get shorter and temperatures drop, we crave warm and cozy meals. This vegetarian pumpkin lasagna is perfect for the colder season. Sweet pumpkin meets bright cherry tomatoes and fresh basil, all wrapped in a silky béchamel sauce. Topped with buffalo mozzarella and parmesan, it bakes to golden perfection. A lemony arugula salad adds freshness.

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Ingredients for Vegetarian Pumpkin Lasagna with Spinach and Arugula Salad

(serves 4)

Homemade pasta

• 300 g flour

• 3 eggs

• 1 tbsp olive oil

• Pinch of salt

  
  

Pumpkin tomato filling

• small Hokkaido pumpkin about 800 g

• 1 can cherry tomatoes 400 g

• 1 onion

• 2 garlic cloves

• 1 handful fresh basil leaves

• 2 tbsp olive oil

• Salt pepper

• Pinch of nutmeg

  
  

Béchamel sauce

• 40 g butter

• 40 g flour

• 600 ml milk

• Pinch of nutmeg

  
  

Other Ingredients

• 1 ball buffalo mozzarella

• 50 g grated parmesan

• 2 handfuls arugula

• 1 tbsp lemon juice

• 2 tbsp olive oil

• Sea salt black pepper

  
  

Spinach side

• 300 g baby spinach

• 1 tbsp butter or oil

• 2 tbsp pine nuts

• Salt pepper

Preparation for vegetarian Pumpkin Lasagna with Spinach and Arugula Salad

1. First make the pasta dough. Combine flour eggs olive oil and salt, knead until smooth and elastic, cover and rest for 30 minutes.

   
   

2. Then dice the pumpkin. Finely chop onion and garlic.Next sauté onion and garlic in olive oil, add pumpkin and cook about 10 minutes. Stir in canned cherry tomatoes and simmer 10 minutes more. Season with salt pepper and nutmeg, fold in chopped basil.

   
   

3. After that cook the béchamel. Melt butter, whisk in flour and cook 1 minute. Gradually add milk while whisking and simmer 5 to 8 minutes until silky. Season with salt pepper and nutmeg.

   
   

4. Then roll the pasta thinly and cut into sheets.Now assemble. Lightly grease a baking dish. Spread a thin layer of béchamel, add pasta sheets, spoon on pumpkin tomato filling, add more béchamel. Repeat to use up ingredients. Finish with béchamel, torn mozzarella and parmesan.

   
   

5. Finally bake at 180 C 350 F for 30 to 35 minutes until golden.Meanwhile toss arugula with lemon juice olive oil salt and pepper. Toast pine nuts, wilt spinach briefly and season.To serve plate the pumpkin lasagna with arugula and the warm spinach with pine nuts.

Resumé

Creamy layers from béchamel, bright tomato basil notes, and a golden mozzarella top make this pumpkin lasagna a cozy favorite for vegetarians and flexitarians.

Get inspired by food forflexitarians

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The tools for this recipe

For this dish to turn out as intended, the right tools matter:

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

• Electric salt & pepper mill – season one-handed, at the push of a button, precise like a pro kitchen.

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FAQ

Can I prepare the pumpkin lasagna in advance?

Yes – you can assemble it fully and keep it covered in the fridge for a day, then bake it fresh. It also reheats well once baked and actually gains in flavour.

Which pumpkin works best?

Hokkaido is perfect – sweet, nutty and no peeling needed. Its flavour pairs beautifully with the cherry tomatoes, basil and silky béchamel.

Can I make the lasagna vegan?

Yes – swap the buffalo mozzarella and Parmesan for plant-based versions and make the béchamel with plant milk and oil instead of butter. The pumpkin and herbs carry the dish.