In Season: Pumpkin Lasagne Love

We’re still hanging onto pumpkin season — because honestly, why rush into mince pies when you can still enjoy zucca everything?

The other night we made a pumpkin lasagne, and it was one of those simple, throw-together dinners that turned out waybetter than expected. Proper comfort food rich, creamy, and full of autumn flavour without being heavy.

Here’s roughly how it went (because we’re not measuring-types, we’re real-life-cook-types):

Step 1: The Base

We started by frying off some smoky pancetta with chopped red onions.
The pancetta gives off that incredible savoury aroma and a subtle smokiness that sets the tone for the whole dish.
Once the onions turned golden and everything smelled irresistible, we knew it was ready.

Step 2: The Pumpkin Magic

While that sizzled away, we roasted chunks of pumpkin in the oven just olive oil, salt, and a little black pepper until soft and caramelised around the edges.
Then we blended it into a smooth puree and stirred it through a classic béchamel sauce.
That pumpkin-infused béchamel is the secret  velvety, sweet, and a little nutty, it turns the whole lasagne into something special.

Step 3: Layer It Up

Then came the fun bit layering:
Lasagne sheets, smoky pancetta and onions, pumpkin béchamel, repeat.
Finish with a generous layer of grated cheese (we went for parmesan, but anything melty and golden works).

Bake it until it’s bubbling, golden, and the edges are just a little crisp.

Step 4: Eat, pause, and smile

The result? Comfort in a dish.
Warm, subtly smoky, creamy from the pumpkin, and perfectly balanced — the kind of meal that makes you want to sit still for a moment and just enjoy it.

Perfect for a November evening when the air’s cool, the socks are thick, and all you want is something satisfying that doesn’t take all day to make.

Yummy!

Please let us know if you gave it a go!