This lasagna is a real showstopper with its warm, creamy, and slightly spicy sauce and gorgeous roasted pumpkin topping.

Creamy Pumpkin Lasagna [Vegan]

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Pumpkin Bechamel:
  • 1/2 cup vegan butter
  • 1 medium yellow onion, peeled and diced
  • 1/2 teaspoon each dried rosemary and sage
  • 1/2 cup all-purpose flour
  • 3 cups unsweetened non-dairy milk
  • 1/2 cup dry white wine
  • 1/2 cup vegetable stock
  • 3 cloves garlic, peeled and diced
  • 3/4 cup pureed pumpkin
  • 2 tablespoons nutritional yeast
  • 1 tablespoon dry mustard powder
  • 1/2 teaspoon chili flakes, or more to taste
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • Freshly cracked black pepper, to taste
Roasted Pumpkin:
  • Half a pie pumpkin, gutted, peeled and sliced thin
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • Pinch of chili flakes
  • Freshly cracked black pepper, to taste
Pine Nut Parmesan: 
  • 2 tablespoons pine nuts, lightly toasted
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt


To Make the Pumpkin Bechamel:

  1. In a large skillet, heat the vegan butter over medium-low until melted. Add the onion, rosemary and sage and sauté until the onions are translucent.
  2. Whisk in the flour and cook, whisking constantly, for about a minute. Slowly pour in the milk, whisking until smooth.
  3. Add the wine and vegetable stock and whisk until smooth. Add the garlic, pumpkin, nutritional yeast and seasonings and whisk until it is at a near boil. Set aside until ready to use.

To Make the Roasted Pumpkin:

  1. Preheat oven to 400°F. Lay the thinly sliced pumpkin out on a baking sheet. Drizzle with olive oil and season. Roast for about 15 minutes, until the pumpkin is cooked and is just starting to brown on top. Set aside until ready to use.

To Make the Pine Nut Parmesan:

  1. Combine all ingredients in a powerful blender or food processor and blend until smooth. Set aside until ready to use.

To Assemble the Lasagna:

  1. Preheat oven to 375° F. Pour 1/2 cup of the bechamel in the bottom of a 9x13 baking dish. Top with noodles.
  2. Pour another 1/2 cup of bechamel and top with roasted pumpkin, spinach and  bechamel. Add another layer of noodles, then the sauce, and then noodles.To finish, add sauce, roasted pumpkin, and sprinkle with the pine nut parmesan.
  3. Bake, uncovered, for about 45 minutes. Take out from the oven and let it cool for 45 minutes.

Nutritional Information

Total Calories: 1779 | Total Carbs: 106 g | Total Fat: 123 g | Total Protein: 30 g | Total Sodium: 2178 g | Total Sugar: 18 g (Per Serving) Calories: 222 | Carbs: 13 g | Fat: 15 g | Protein: 4 g | Sodium: 272 g | Sugar: 2 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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  1. Please note that noodles are not listed in the ingredients list. Please specify what type of noodles, how much and if they should be cooked before layering.