Mushroom and Pumpkin Pasta Bake

Mushroom and Pumpkin Pasta Bake

Ok. It’s Lasagne

This is another in a line of pumpkin and also lasagne recipes but it has to be my favourite. Mushroom and Pumpkin Pasta Bake is comfort food at its best. Rich, earthy, creamy and delicious. It came about because of the surplus of pumpkin that I have at my place this season. This and the fact that so many of my meals are vegetarian now.

This meal is full of nutritional benefits. From the immunity boosting properties of pumpkin to the fibre-full mushroom  you can consider this dish good for you in so many ways.

Meatless and Loving It

While  I haven’t any quantified results from a medical practitioner to prove our good health I can report feeling so much better for reducing the amount of meat in our diet. My energy levels are up and my sleep patterns have improved since reducing the quantities of meat, chicken and processed meats. I generally feel brighter. I suppose I did not have a base line to go from because I am not someone who visits the doctor for check ups (perhaps I should). For our children it has meant that they are happy to eat a wider range of vegetables. I am hoping the long term benefits are vast.

So if you would like to try another meat free pasta dish, Mushroom and Pumpkin Pasta Bake is worth a try. The flavours of the mushrooms and pumpkin are brought together by sage and roasted  garlic. And everything is baked together in a cream and cheese sauce. The sauce is much simpler than making béchamel sauce. Simply pour on the cream and sprinkle with cheese. It is a rich dish. You won’t need large portions but I think it is quite moreish. Do use fresh lasagne sheets as they cook up softer than instant lasagne.

Mushroom and Pumpkin Pasta Bake is lovely with a salad and delicious with steamed broccolini.  But serve it as you choose.

Won’t you try Mushroom and Pumpkin Pasta Bake?


Mushroom and Pumpkin Pasta Bake Pin

How to make mushroom and pumpkin pasta bake – rich, earthy, creamy and delicious.

Mushroom and Pumpkin Pasta Bake

Rich, creamy, earthy and delicious. A wonderful meat free addition to your repertoire.

Course Main Course
Cuisine Italian
Keyword Mushroom and Pumpkin Pasta Bake
Prep Time 30 minutes
Cook Time 30 minutes
Author Jane Georgiades


  • 1 small butternut pumpkin or small pumpkin of your choice
  • 500 g mushrooms button or field
  • 1 large pkt lasagne sheets
  • 4 tbsp dried sage
  • 1 bulb garlic
  • 600 ml pouring cream
  • 1 cup grano padano grated


  1. Preheat oven to 200°C. Slice pumpkin into thin slices and place on a roasting tray. Drizzle with olive oil. Place garlic bulb on tray also. Roast for 20 - 30 minutes until soft and starting to caremelise. When cooked, pop the garlic flesh from their skins and mash.

  2. While roasting the pumpkin, pan fry mushrooms in oil until soft and browning. The less mushrooms in the pan will mean they will brown more easily.

  3. Layer lasagne sheets in the bottom of a lasagne dish approximately 30cm by 25cm. Then layer the mushrooms, sprinkle with sage and dot with garlic, layer lasagne sheets and then pumpkin and add sage and garlic. Repeat both layers finishing with a layer of lasagne. Pour over cream and cheese. Bake for 25 minutes until bubbling and golden.


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