Roast Pumpkin Lasagne Recipe

Every year, over six million pumpkins are sold in the UK, 99% of which are used solely for making Halloween lanterns and the vast majority are thrown out as soon as the event is over.  This means that just in Shrewsbury around 9,000 pumpkins will be used - generating about 40 tonnes of waste pumpkins come November 1st.

But it doesnt have to be this way - all parts of the pumpkin can be eaten.  So to help inspire you to waste less our partners at Love Food Hate Waste have supplied this cracking lasagne recipe to turn your pumpkin inners into a comforting meal. It is surprisingly simple, and very seasonal.


  • 75ml olive oil
  • 500g pumpkin flesh, diced
  • cayenne pepper
  • paprika
  • freshly grated nutmeg
  • Salt and pepper
  • Rosemary
  • 225g ricotta chese
  • 50g butter
  • 50g flour
  • 350ml milk
  • 250g fresh raw lasagne
  • 35g freshly grated Parmesan cheese


1.Heat the olive oil in a roasting dish, add the pumpkin flesh and season with the cayenne, paprika, nutmeg and a little salt and freshly ground black pepper.  Add the fresh rosemary, place into a pre heated oven set at gas mark 6/200C/400F and cook for an hour until the flesh is tender.
2.Add the ricotta cheese and mix through, remove from the heat and leave to infuse.
3.Make a white sauce by melting the butter, adding the flour and mixing together.  Cook gently over a low heat and slowly add the milk, stirring to ensure that the sauce is smooth. Season.
4.Cover the base of an ovenproof dish with a little of the sauce, add a layer of the lasagne and top with the pumpkin mixture. Repeat with another layer of each and top with the parmesan cheese.
5.Bake in the oven for about 10 minutes until the top is golden brown.

For more recipes and ideas to help you save money and waste less food visit



James Thompson James Thompson

Waste Prevention Officer, Waste Management, Shropshire Council

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