Pumpkin Lasagna with a Creamy Basil Sauce

This dish was inspired by a few butternut squash recipes that we’ve made in the past (butternut squash lasagna and cheesy butternut squash stuffed shells). But I succumbed to internet peer pressure and used pumpkin in place of the butternut squash. The result was a comforting pumpkin lasagna with creamy basil sauce.

Pumpkin Lasagna with a Creamy Basil Sauce -Luminous Vegans

I used canned pumpkin in this because (insert myriad of reasons here: I was lazy, I’m scared of hacking into pumpkins, I didn’t have a pumpkin on hand but I had cans of it, me and canned pumpkin go way back…). But by using canned pumpkin along with pre-made tofu ricotta and cashew cheese and no-boil lasagna sheets, we had an amazingly rich and comforting meal with very little effort. And those are the kind of meals I love.

Pumpkin Lasagna with a Creamy Basil Sauce -Luminous Vegans

Creamy Pumpkin Basil Lasagna


Pumpkin Filling

  • 1-2 garlic cloves minced
  • 1 1/2 15oz cans of pureed organic pumpkin
  • 2 tbs vegan broth concentrate (I used this stuff)
  • 1/4 cup cashew cheese (recipe here)

Pumpkin-Basil Sauce

  • 2 tbs vegan margarine
  • 3 tbs flour
  • 1 1/2 cups non-dairy milk (I used almond milk)
  • 2 tbs pumpkin leftover in can
  • 1/2-3/4 cup of basil leaves

Other stuffs

  • 2-2 1/2 cups of tofu ricotta (I used Isa’s recipe in Veganomicon. Don’t have Veganomicon? Just google “tofu ricotta” and pick a recipe that looks good!)
  • 5 square sheets of no-boil lasagna (I can’t remember which I used but it came with its own little baking tin)
  • oil, salt and pepper


For the pumpkin filling, saute the garlic in a little oil until the garlic just softens over medium heat. Add in the pumpkin, broth concentrate and cashew cheese and stir to incorporate everything. Taste it and add salt and pepper as needed. Remove from heat.

For the pumpkin-basil sauce, melt the margarine in a pot over medium heat. Then mix in the flour to make a roux to help thicken the sauce. Once the margarine and flour are incorporated (it’s okay if it’s a little clumpy), slowly whisk or stir in the non-dairy milk. The sauce should thicken (see this post for pics). Next, incorporate the pumpkin and salt and pepper to taste. Take about 1/2 of the sauce and blend it with the basil leaves. Pour this back into the pot with the portion without basil. Sauce is done.

Now just assemble everything. Make the layers however you wish. I think I did sauce, noodles, pumpkin, tofu ricotta, sauce. Just make sure to save enough sauce to pour on top, otherwise some of the no-boil lasagna edges might come out a little chewy.  I also crumbled more tofu ricotta on top. Then follow the cooking directions on the no-boil lasagna. I think we baked ours at 400F for about 40 minutes mostly covered with foil until the end.

Pumpkin Lasagna with a Creamy Basil Sauce -Luminous Vegans

Layers upon layers of creamified pumpkin with sweet basil!

What’s been your favorite way to use pumpkin this fall so far? Are you sick of pumpkin or do you want it all day err’day?

Disclaimer: This post contains Amazon affiliate links.

37 thoughts on “Pumpkin Lasagna with a Creamy Basil Sauce

  1. coconutandberries

    This looks fab!I love making components of meals in advance and using them in different things. Makes for a nice quick meal 🙂 I’m definitely not tired of pumpkin though it’s hard to find the canned stuff here so I have to use the few cans I have very carefully!

  2. rika@vm

    I love cheesy dishes…and lasagnas! I always order them at a vegan restaurant (haha b/c I can’t get enough of the cheesy dishes). Mmmmmmm, I’ve yet to try your cashew cheese, but I imagine it tastes really good with the pumpkin-basil sauce & lasagna noodles.

    I haven’t made anything with pumpkin so far (maybe slightly lazy to cook them…or just not in the mood to make them). However I had a roasted pumpkin wrap with sunflower spread at this vegan-friendly deli (and it had skins on) which was pretty good. I’ll wait until I head home in Nov and grab myself a pumpkin pie slice.

    1. luminousvegans Post author

      I love cheesy dishes too Rika! I can’t get enough of them sometimes. That roasted pumpkin wrap sounds really delicious. I can’t believe it had the skins on. That is super intriguing. One day, I will venture into non-canned pumpkin territory. I think the first thing I would do with it is roast it because that’s the easiest and in most cases, the tastiest.

  3. Andrea

    I love savory foods stuffed between layers of noodles. This looks so good I’m sitting here fantasizing about my fork gliding through a nice big piece of pumpkin lasagna.

    1. luminousvegans Post author

      I’m with you all the way Andrea about savory foods stuffed in pasta noodles. I try not to eat too much pasta because I easily fall into the trap of too much pasta, not enough veggies. But sometimes I gotta give in especially when it’s stuffed with yummy, creamy veggies.

    1. luminousvegans Post author

      Thank you! You are so right! Lasagna is a great leftover to take to work and impress coworkers. Unfortunately, we didn’t really have that happen because Neal and I tore through it during the weekend. 😦

  4. Hannah (BitterSweet)

    Goodness, I’m head-over-heels in love with this layered beauty! It sounds like the best of summer and fall, taking everyone’s favorite autumnal gourd and infusing it with the bright basil pesto of summer. I’m suddenly starving and wishing I had lasagna noodles on hand.

    1. luminousvegans Post author

      Thank you Hannah! I wasn’t sure how the basil would go with the pumpkin but it worked really well in a previous dish with butternut squash so I went for it. It turned out delicious. But then again, most things involving cashew cheese and creamy tastes are winners in my mouth 🙂

  5. Cadry's Kitchen

    This looks so velvety and comforting! I almost never crave pasta, but today I made pasta with pesto with what might be the last basil of the year. The chilly temperatures have me looking for some warming, carb-y goodness. I could so go for a forkful of your lasagna right about now!

    1. luminousvegans Post author

      Thank you Cadry! I crave pasta and all that carby goodness when the temperatures drop. Its nice that I can semi-balance it by throwing in some vegetables. Pesto sounds really good to me right now too. I think basil can be frozen, no?

  6. Maggie Muggins

    I’m surprisingly not sick of pumpkin yet, although I’m worried that I’m making everyone else sick of it, lol.
    Oh man this sounds awesome, and can I just throw out there that I freakin’ love that you put Basil in it? So much yum.

    1. luminousvegans Post author

      Thanks Megan! I often wonder if my food combos make any kind of culinary sense. A lot of times the food/herb combos just result from what we have on hand. This came out super tasty!

    1. luminousvegans Post author

      Yay! I think it would be a great comforting meal for the holidays. I like to make the cashew cheese and tofu ricotta ahead of time to make it low-stress and easier to assemble the day I wanna eat it.

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