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Pumpkin & Porcini Lasagna

I have been away from my website for too long but with everything happening I needed a minute to adapt and heal. I am super excited to share with you this beautiful recipe that inaugurates fall season which I adore.

Creamy and sweet pumpkin puree layered with earthy mushrooms, smooth silky white sauce and parmigiano…heaven!! I am using dried porcini in this recipe but if you are lucky to have fresh ones by all means do!!! Absolutely addictive…let me know if you give it a try!!

Recipe is for 6


  • For the pumpkin:
  • 250 gr of pumpkin chopped into cubes (Important: make sure to weigh the pumpkin after peeling it)
  • Salt and pepper to taste
  • A generous pinch of grated nutmeg
  • Good quality olive oil
  • For the mushroom:
  • 500 gr regular button mushrooms, cleaned and sliced
  • 1/2 cup of dried porcini
  • 1 1/2 cups boiling water
  • 2 cloves of garlic, very finely chopped
  • Few sprigs of fresh thyme
  • 50 gr of butter
  • Salt and pepper to taste
  • For the white sauce:
  • 80 gr butter
  • 3 heaped tablespoons of flour
  • 1 L of milk at room temperature
  • Salt to taste
  • A pinch of grated nutmeg
  • To Assemble:
  • 500 gr ready to use lasagna sheets
  • 1 1/2 cups of grated parmigiano


  • For the pumpkin:
  • Place the pumpkin cubes on a baking tray. Season with salt, pepper, nutmeg and drizzle with olive oil.
  • Place in a preheated oven on 200 degrees and let it cook for about 30 minutes or until tender.
  • Place in a food processor and mix till you have a smooth puree.
  • For the Mushrooms:
  • Place the dried porcini in a bowl, cover with boiling water and set aside.
  • Heat a frying pan on medium high heat, add the sliced button mushrooms and let cook till fragrant and slightly browned.
  • lower the heat and add the butter, garlic, thyme and mix to incorporate everything.
  • Take the porcini out of the soaking water (don’t throw away the liquid), squeeze, roughly chop and add them to the frying pan.
  • Add 1 cup of the porcini soaking liquid as this will deepen the flavor even more.
  • Cook for 5 more minutes and turn off the heat.
  • For the White Sauce:
  • Melt the butter in a sauce pan on medium heat and add the flour. Mix well and cook for a couple of minutes.
  • Start adding the milk a cup at a time whisking well between each addition.
  • When all the milk is used, turn down the heat, season with salt and nutmeg and let the sauce simmer for 5 minutes always whisking gently.
  • Assemble:
  • In a deep baking dish start by spreading a ladle full of white sauce.
  • Arrange lasagna sheets.
  • Cover with white sauce again.
  • Spread a layer of the pumpkin puree.
  • Add 1/3 of the mushroom and sprinkle with parmigiano.
  • Repeat layers 3 times
  • End with white sauce and generously sprinkle parmigiano on top.
  • Bake in preheated oven on 200 till bubbly and golden brown.

Buon Appetito!!!

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