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Sicilian Pumpkin Lasagne: A Warm Hug of Autumn

Sicilian Pumpkin Lasagne: A Warm Hug of Autumn

Delicious pumpkin lasagne layered with tuma and Sicilian pecorino – a cosy autumnal treat straight from the heart of the island.

Author: Lucia Amato • Published on: October 13, 2025
Categories: First Courses Vegetarian First Courses
Tags: butter onions flour 00 flour milk nutmeg extra-virgin olive oil pasta pecorino cheese salt tuma cheese
⏱️
Prep Time
About 30 minutes
🔥
Cook Time
Around 25 minutes
👥
Serve
Serves 6
📊
Difficulty
Moderate
💰 Moderate
🗓️ Autumn
⭐ 4.5/5

🛒 Ingredients

▸ For the lasagne

  • ✓ 300g fresh lasagne sheets
  • ✓ 500g pumpkin flesh
  • ✓ half a red onion
  • ✓ extra virgin olive oil
  • ✓ Trapani sea salt
  • ✓ freshly ground black pepper

▸ For the béchamel

  • ✓ 100g butter
  • ✓ 100g plain flour
  • ✓ 1 litre whole milk
  • ✓ a grating of nutmeg
  • ✓ a pinch of salt

▸ To assemble

  • ✓ 400g tuma cheese, cut into small cubes
  • ✓ 80g Sicilian pecorino, grated
  • ✓ a knob of butter or a drizzle of oil for greasing the tin

If you’re after a dish that captures the essence of autumn and wraps you in the warmth of Sicily, these pumpkin lasagne with tuma and pecorino are just the ticket. Simple, wholesome comfort food that’s perfect for a relaxed Sunday with loved ones.

👨‍🍳 Preparation

  1. 1

    Peel the pumpkin, chop into small cubes, and gently fry in a pan with finely chopped Giarratana onion and a splash of olive oil until soft.

  2. 2

    Season with salt and pepper, then set aside.

  3. 3

    Make the béchamel by melting the butter in a saucepan, stirring in the flour to form a golden roux.

  4. 4

    Gradually pour in the warm milk, stirring constantly until the sauce thickens. Season with nutmeg and salt.

  5. 5

    Fold the cooked pumpkin into the béchamel to create a smooth, fragrant cream.

  6. 6

    Grease a baking dish and spread out a first layer of the pumpkin cream, then lay down the lasagne sheets.

  7. 7

    Add another layer of cream, a handful of tuma cubes and a sprinkle of pecorino. Repeat the layers until all ingredients are used up.

  8. 8

    Finish with a generous topping of béchamel and pecorino.

  9. 9

    Bake in a preheated oven at 200°C (180°C fan) for about 25 minutes until golden and bubbling.

  10. 10

    Allow to rest for 5 minutes before serving.

💡 Tips and Variations

Feel free to swap the tuma for fresh caciocavallo for a richer flavour, or toss in some fried sage leaves for an herbal note. For a rustic finish, sprinkle toasted breadcrumbs fried in oil and pecorino over the top before baking.

📦 Storage

  • • Keep in the fridge for up to 2 days, covered with cling film.
  • • Cooked portions freeze well for up to a month once cooled.
  • • Reheat in the oven at 180°C for 10 minutes before serving.
  • • Avoid leaving at room temperature for longer than two hours.
  • • Don’t reheat the same portion more than once.

🍷 Pairing

Serve alongside a glass of Etna Bianco DOC – its mineral-rich, enveloping character beautifully balances the pumpkin’s sweetness and the pecorino’s savoury bite.

This Sicilian pumpkin lasagne is a heartwarming celebration of autumn’s best flavours, perfect for sharing around the table with family and friends. Give it a go, and let its cosy, comforting charm fill your home – you’ll find it hard not to go back for seconds!

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