Pumpkin Lasagna with Salmon: A Must-Try Italian Dinner Recipe

Pumpkin season is now in full swing, and at home, we try at least one new recipe with the orange vegetable every week. If you’re in the mood for something new, then you should definitely take note of our recipe for pumpkin lasagna with salmon!

Wonderfully creamy, full of flavors, and irresistibly delicious – who doesn’t love lasagna? The Italian classic is soul food at its finest and always tastes great in all kinds of variations. Our recipe for Pumpkin Lasagna with Salmon is a great way to bring some variety to the table and treat your loved ones to a truly special dinner.

Delicious Recipe for Pumpkin Lasagna with Salmon

The golden season definitely has a lot to offer in terms of cuisine. Pumpkin soup is certainly an absolute fall classic, but we promise you – you will want to repeat our recipe for pumpkin lasagna with salmon several times. We tried it over the weekend and can’t wait to enjoy this delicacy again. Here’s a little tip – it’s best to use butternut squash because, unlike Hokkaido, it doesn’t fall apart when baking.

Ingredients for 4 servings:

• 750 grams butternut squash
• 1 large onion, chopped finely
• 250 gram lasagna sheets
• 250 grams of salmon fillets
• 40 grams/1/8 cup of butter
• 30 grams/1/4 cup of wheat flour
• 500 ml/2 cups vegetable broth
• 200 ml/3/4 cup cream
• 200 grams/1 cup of Gouda, grated
• 1 bunch of fresh dill, chopped finely
• A pinch of ground nutmeg
• Salt and pepper to taste

Preparation:

1. Peel the pumpkin, remove the fiber and seeds with a spoon, and then cut it into small pieces.
2. Cut the Gouda into small pieces or grate it coarsely.
3. Mix vegetable broth and cream well in a bowl.
4. To make the béchamel sauce, heat it in a large pan and sauté the onions for 3–4 minutes.
5. Add the wheat flour to the pan and stir well for 1 minute.
6. Deglaze with the cream mixture and season with the spices.
7. Reduce heat and cook, stirring occasionally, for 4–5 minutes until silky.
8. Add the Gouda to the pan and stir for 2–3 minutes.
9. Add dill and mix well.
10. Preheat the oven to 200°C/392°F.
11. Cut salmon into small cubes.
12. Then layer the sauce, lasagna sheets, salmon and pumpkin alternately in a baking dish, ending with lasagna sheets.
13. Sprinkle with a little more grated cheese if desired and bake for about 45–50 minutes until golden brown.
    And voilà – your delicious pumpkin lasagna with salmon is ready!

If you are looking for a vegetarian lasagna recipe variation, try these amazing comfort food ideas!

How to Prepare Pumpkin Lasagna with Salmon in the Thermomix?

You can prepare our pumpkin lasagna with salmon in the Thermomix even easier and without a lot of frills. However, there is a small difference in the recipe – instead of fresh salmon, we use smoked salmon. But we guarantee you – the result is just as good and delicious.

Ingredients for 4 servings:

• 8-10 lasagna sheets, depending on the size of the baking dish
• 750 grams butternut pumpkin
• 200 grams of smoked salmon
• 1 medium onion
• 30 grams/1/8 cup of butter
• 30 grams/1/4 cup of wheat flour
• 150 ml/2/3 cup cream
• 450 ml/2 cups vegetable broth
• 1 bunch of fresh dill, chopped finely
• 200 grams/1 cup of Gouda, cut into small pieces
• Add salt and pepper

Preparation:

1. Peel the pumpkin, remove the fiber and seeds and cut into small pieces.
2. Place the Gouda in the mixing bowl and chop for 10 seconds/speed setting 7.
3. Transfer the Gouda and rinse the mixing bowl.
4. Halve the onion, put it in the mixing bowl and chop for 5 seconds/speed setting 5.
5. Push down with the spatula.
6. Put butter in the mixing bowl and sauté for 4 minutes/120°C/248°F/speed 1.
7. Add flour and toast for 2 minutes/100°C/212°F/speed 1.
8. Add the cream and vegetable broth to the mixing bowl and season with salt and pepper.
9. Bring the mixture to the boil for 4 minutes/100°C/212°F/speed setting 3 and season to taste – the sauce is a bit thick, but that’s a good thing.
10. Then add the Gouda and dill to the mixing bowl and stir for 5 seconds/speed setting 5.
11. Preheat the oven to 200°C/392°F.
12. Then layer the sauce, lasagna sheets, smoked salmon and pumpkin in a baking dish.
13. Finish with lasagna sheets and pour the remaining sauce over them.
14. Bake for 45 minutes and enjoy!

Can You Freeze the Pumpkin Lasagna with Salmon?

Since we hardly have any time left during the week, we often like to cook in advance. But how can you freeze lasagna without it becoming soggy after defrosting? To do this, let the lasagna cool completely to room temperature and cut into portions. To ensure there is as little airspace as possible and to avoid freezer burn, place the pieces in storage containers of the correct size. Freezing the lasagna directly in the baking dish would not be a good idea, as the glass and ceramic can crack. Before reheating, let the lasagna thaw gently in the refrigerator overnight.

And to top it all off, make a sweet pumpkin cream dessert that will be the jewel in your pumpkin-inspired dinner!