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white lasagna
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White lasagne with pumpkin and mushrooms

Delicious vegetarian lasagna with pumpkin, mushrooms, plenty of cheese and a really brilliant white sauce
Course dinner, Main Course
Cuisine international, Italian
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 6 servings
Calories 532kcal
Author Aleksandra


→ 16 lasagna sheets

    → dried mushrooms:

    • 0.7 oz dried porcini mushrooms (20g)
    • 1 cup boiling water 240 ml

    → fresh mushrooms:

    • 14 oz cremini mushrooms (400g)
    • 2 tablespoons olive oil
    • 1/3 teaspoon nutmeg
    • salt and pepper to taste about 1 teaspoon salt and ½ teaspoon black pepper

    → pumpkin:

    • 3.5 lbs butternut squash or pumpkin (1.5kg) with skin and seeds
    • 2 tablespoons olive oil
    • 2 teaspoons dried / fresh sage finely chopped
    • ½ teaspoon cinnamon
    • 1/3 teaspoon nutmeg
    • salt and pepper to taste about 1 teaspoon salt and ½ teaspoon black pepper

    → white sauce:

    • 3 tablespoons butter 40g/1.5oz
    • 1 small onion
    • 4.5 tablespoons flour 40g/1.5oz
    • 2 cups milk 480 ml
    • 1 cup dried mushrooms soaking water 240 ml
    • 1 tablespoon lemon juice or to taste
    • 1/3 teaspoon nutmeg
    • salt and pepper to taste
    • 2 large eggs lightly beaten

    → additionaly:

    • 7 oz ‘yellow’ low-moisture mozzarella cheese (200g) or 2 handfuls of grated parmesan cheese (about 120g / 4.2 oz)


    • Soak the dried porcini mushrooms in boiling water, set aside.
    • Wash the cremini mushrooms, cut into thick slices (about ¾ cm / ⅓ inch), mix with the oil and spices together. Arrange evenly on a baking tray lined with baking paper.
    • Preheat the oven to 200 °C / 400 °F / Gas Mark 6, no fan (you will need to bake the pumpkin and mushrooms separately) or 180 °C / 375 °F with fan (or using convection oven) (you can bake them at the same time).
    • Peel the pumpkin, using a tablespoon remove the seeds and fibers, cut into 1.5 cm / ½ inch cubes, mix with the oil and spices together, spread evenly on a second baking tray lined with baking paper.
    • Put the mushrooms and pumpkin in the oven (on separate baking sheets) and bake for about 25 minutes, until soft and lightly browned.
    • Strain the dried mushrooms, reserving the soaking water (important!), chop them finely.
    • While the pumpkin and mushrooms are in the oven - prepare the sauce.
    • Melt the butter in a medium pot, when it‘s bubbling, add the onion, cook for about 5 minutes until translucent. Add the flour, whisk it thoroughly, add the milk and mushroom soaking water gradually, after each addition (about 150 ml / 2/3 cup) mix thoroughly with a whisk, so that there are no lumps, the sauce should also thicken a bit. Remove the sauce from the heat, season with lemon juice, nutmeg, salt, and pepper to taste. Cool slightly, add lightly beaten eggs and whisk. The sauce will be rather thin, that‘s ok.
    • Remove the mushrooms and the pumpkin from the oven.
    • Finely chop the cremini mushrooms and mix with the porcini mushrooms together.
    • Decrease the temperature to 190 ° C / 375 °F / Gas Mark 5, no fan (if you have a convection oven reduce the temperature by about 20°).
    • Assemble the lasagna: Pour a little less than 1/3 of the sauce on the bottom of the baking dish (about 31x21 cm / 12 x 8 inch ). Place a layer of lasagna sheets on top, then arrange half of the pumpkin chunks, cover with another lasagna sheets layer, arrange evenly the mushrooms, pour the second 1/3 of the sauce, arrange lasagna sheets, then the rest of the pumpkin, then again lasagna sheets and pour the last 1/3 of the sauce. Sprinkle grated mozzarella cheese on top.
    • Cover with a piece of aluminum foil and bake for 30 mins, then uncover and bake for 10-15 min, until the cheese is golden.
    • Let stand for about 10-15 minutes before cutting into portions.
    • Enjoy!


    1. Recipe substitutions:
    • Dried porcini mushrooms - increase the amount of cremini mushrooms by 2-oz/50g. Instead of cremini mushrooms, you can add button mushrooms.
    • Pumpkin/butternut squash - you can use pumpkin, butternut squash or many other squash varieties. Out off the pumpkin season try substituting it for sweet potato.
    • Lasagna sheets: You don’t need to boil lasagna sheets. I'm always using dried uncooked lasagna noodles. You can also use fresh pasta, pre-cook lasaga noodles for 1-2 minutes if you wish or soak the pasta for about 30 minutes or until pliable.
    • Cheese: instead of mozzarella you can use grated Parmesan cheese.
    2. How to freeze lasagna: It’s best to cut it into servings, wrap each serving in plastic foil or put in tightly-closed containers. Freeze for up to 6 months. When you plan to eat it: place frozen lasagna pieces in an oven preheated to 160°C/325°F/Gas Mark 3, no fan and bake until defrosted and warm.
    3. The recipe can be easily doubled. Bake it in a 32×38 cm / 13×15 inch baking dish. 
    4. This recipe yields 4 big servings or 6 medium servings.
    5.  Calories count = 1/6 of the recipe (this is only an estimate).
    6. You can also bake the lasagna uncovered. The cheese at the top will be deliciously crunchy and golden but a little bit difficult to cut when eating the lasagna.


    Calories: 532kcal