The Dish | Pumpkin Lasagne

Autumn is my favorite time of year to cook and this pumpkin lasagne is a staple in my seasonal entertaining repertoire — and always a hit. Hat tip to Sarah Leah Chase and her “Cold Weather Cooking,” one of my most prized cookbooks.


Pumpkin filling:

  • 1/2 cup unsalted butter
  • 6 leeks, trimmed, rinsed well, and minced
  • 4 cups pumpkin puree, fresh or canned
  • 1/2 cup dry white wine
  • Salt and freshly ground pepper to taste


  • 1/2 cup unsalted butter
  • 6 tablespoons unbleached all purpose flour
  • 2 cups chicken broth, at room temperature
  • 2 cups light cream, at room temperature
  • 1 cup freshly grated parmesan cheese
  • 1/2 teaspoon grated nutmeg
  • Salt and freshly ground white pepper to taste
  • 3 large eggs, at room temperature, lightly beaten

For assembly:

  • 1 pound lasagne noodles, cooked al dente and drained
  • 8 oz thinly sliced prosciutto
  • 1/4 cup fresh sage leaves, torn into irregular pieces
  • 1 1/2 cups freshly grated Parmesan cheese
  • 2 cups walnut pieces, lightly toasted
  • Preheat oven to 350 degrees Fahrenheit. Butter a 15-by-10-inch baking pan.
  • Prepare pumpkin filling:
    • Melt the butter in a large skillet over medium heat. Add the leeks and sauté, stirring occasionally, until very tender, about 15 minutes.
    • Stir in the pumpkin and the white wine and cook, stirring constantly, for 2 minutes. Remove from the heat and season with salt and pepper. Set aside.
  • Prepare the béchamel:
    • Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until smooth. Cook, stirring constantly, 1 minute.
    • Gradually whisk in the chicken broth, then the light cream: cook, stirring constantly, until smooth and thickened.
    • Stir in the parmesan cheese and season with the nutmeg, salt and white pepper.
    • Pour the beaten eggs into a small bowl and stir half a cup of the hot sauce into the eggs, then stir the egg mixture into the remaining sauce.
    • Cook a couple minutes longer, stirring constantly, then remove from the heat.
  • To assemble the lasagne:
    • Layer the lasagne noodles in the prepared pan and top with half the sliced prosciutto and one third of the béchamel.
    • Scatter half the sage leaves evenly over the top.
    • Cover with another layer of noodles, then all the pumpkin filling, 1 cup of the parmesan, and 1 cup of the walnuts.
    • Make another layer of the lasagne noodles and top with the rest of the prosciutto, another third of the béchamel and the remaining sage.
    • Make a final layer of noodles and top with the remaining béchamel, walnuts, and parmesan.
    • Bake the lasagne in the oven until lightly browned and bubbling, 50 to 60 minutes. Let cool 10 minutes before cutting and serving.

Serves 12

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