Pumpkin & Pancetta Lasagne

by Zarina
Pumpkin & Pancetta Lasagne

Pumpkin roasted in the oven with garlic, shallots, and leeks until soft and caramelized, then blitzed with ricotta cheese and egg… it was so creamy. It had so much flavour… paired with the salty pancetta and soft lasagne noodles and finished off with a melting comté cheese topping… the perfect cosy night in dinner!!

Pumpkin & Pancetta Lasagne

Pumpkin & Pancetta Lasagne

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Pumpkin, I used Delica pumpkin, peeled, seeded, and chopped into small cubes
  • 4 Shallots peeled cut into wedges
  • 1 Large leek diced
  • 8 Garlic cloves crushed
  • Olive Oil
  • 250g Ricotta Cheese
  • 1 Egg
  • Chilli Flakes to taste
  • 120g Pancetta cut into small cubes
  • 999 Lasagna sheets – I used fresh pasta sheets
  • 100g Comté Cheese
  • 100g Mozzarella grated
  • Sea Salt
  • Freshly ground black pepper


  1. Preheat the oven to 190℃
  2. Place the pumpkin, shallots, garlic, and leeks on a baking tray
  3. Drizzle with olive oil, season with salt, pepper, and chilli flakes, and roast until soft and caramelized, about 25-30 minutes
  4. Remove into a food processor and blitz, set aside
  5. Clean food processor and blitz the ricotta and egg 
  6. Gently fold the ricotta and egg mixture into the puréed pumpkin
  7. Heat a frying pan on medium-high heat and dry cook the pancetta until starting to colour slightly and cooked through, drain on kitchen paper, set aside 
  8. Grease your baking dish and lay lasagne sheets over the base
  9. Spread some of the pumpkin mixtures on top of the lasagne sheets and sprinkle with some pancetta
  10. Repeat this process using up all the lasagne sheets, pancetta, and puréed pumpkin, finish with a layer of the pumpkin purée on top
  11. Sprinkle the grated Comté cheese and mozzarella and grind some fresh black pepper and chilli flakes on top
  12. Cover with foil and bake for 35 minutes
  13. Uncover and bake for a further 15 minutes until beautifully golden
  14. Stand for 5 minutes and enjoy hot!
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