Pumpkin, Ham And Pesto Lasagne


This pumpkin, ham and pesto lasagne is filled with lots of flavor. Creamy and extra delicious with peas and 3 different types of cheese.

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Pumpkin, ham and pesto lasagne
Veronique van Ohmydish

Made by Véronique

Published at 2019-10-18, this recipe is for 4 people and takes 1 hours 15 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 11-02-2021

1 hours 15 minutes 4 people Main course
Pumpkin, ham and pesto lasagne


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  • about 800 gram pumpkin
  • about 12 lasagne sheets
  • 250 gram mascarpone
  • 1 recipe for pesto or use about 6 tablespoons store-bought pesto
  • large handful of peast
  • 1 onion
  • 2 garlic cloves
  • pepper and salt to taste
  • olive oil
  • handful of pitted black olives
  • 200 gram smoked raw ham slices (e.g. Serrano ham)
  • handful grated cheese
  • handful grated grana padano
Pumpkin, ham and pesto lasagne ingredients
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Kitchen equipment

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  • oven
  • large oven tray lined with parchment paper
  • vegetable peeler
  • cutting board & chef's knife
  • small skillet
  • medium-sized bowl
  • spoon
  • large oven dish

Pumpkin, Ham And Pesto Lasagne

1 hours 15 minutes 4 people Main course

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Preparation -- 30 minutes

Pre-heat the oven to 200 degrees celsius or 390 degrees fahrenheit. Line a large oven tray with parchment paper and coat the oven dish with olive oil. Peel the pumpkin and remove the seeds.  

Divide into thin slices and divide them over the oven tray. If it doesn't fit, it's best to roast them in batches. Drizzle the pumpkin slices with olive oil, pepper and salt. Roast them in the oven for about 10 minutes, depending on the oven and thickness of the slices.

Meanwhile peel and finely chop the onion and garlic cloves. Heat a bit of olive oil in a small skillet and sauté the onion and garlic for a few minutes.

Add a handful of peas and sauté a bit more and then set aside to cool off. Divide the olives in halves or quarters and set aside. Combine mascarpone with pesto and the pea-mixture and season with pepper and salt.  

Pumpkin, ham and pesto lasagne
Pumpkin, ham and pesto lasagne

Finishing the pumpkin, ham and pesto lasagne -- 45 minutes

Start with a layer of pre-cooked pumpkin slices, then a layer of lasagne sheets with a thin layer of mascarpone mixture on top.

Add a few pieces of black olive a some grated grana padano and then start with pumpkin slices again, lasagne sheets, mascarpone mixture etc.

End with a layer of pumpkin slices and finish with olives, grated cheese and grated grana padano. Bake the lasagne in the oven for about half an hour, or until the cheese has melted nicely and the lasagne sheets are cooked.

The exact cooking time depends on your oven, enjoy!

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