Lasaña de calabaza, jamón y queso

Pumpkin, jamón and cheese lasagna

If you are an unconditional fan of lasagna, today at Enrique Tomás we propose a healthier alternative: pumpkin, ham and cheese lasagna.

Lasaña de calabaza, jamón y queso



TOTAL TIME: 1 h 05 min


  • 1 garlic clove
  • ¼ cups light cream cheese
  • ½ cup whole milk
  • Salt to taste (keep in mind that the ham already adds a lot of flavor to the sauce)


  • 2 tablespoons of olive oil
  • ½ chopped onion
  • ¼ chopped celery
  • 1 diced tomato
  • Salt to taste (keep in mind that the ham already adds a lot of flavor to the stuffing).
  • Pepper to taste
  • Oil to grease the pan
  • 6 pieces of pumpkin cut in slices
  • 6 slices of Jamón Gran Reserva Enrique Tomás
  • 2 cups of grated semi-cured cheese
  • Origano


1. Start with the sauce, blending the garlic with the light cream cheese, whole milk and salt, until you obtain a consistent mixture.

2. Pour the sauce into a hot pot over low heat and cook until it thickens, stirring constantly. Remove from heat and set aside.

Now... Let's get the stuffing!

3. In a frying pan heat the olive oil and sauté the onion and celery until they show a bright golden color. A trick: keep stirring and use medium heat.

4. Add the tomato, yellow corn and oregano. Season with salt and pepper, cook for 5 minutes, remove from heat and let cool.

5. Preheat the oven to 180 °C (350ºF) and grease with oil the container you are going to use to bake the lasagna.

6. First place one of the pumpkin slices underneath, then add the white sauce until it covers the previous layer, add the vegetable filling and on top the jamón and grated manchego cheese.

Repeat the above process until the baking dish is full and finish with cheese on the surface.

7. Bake for 25 minutes at 180 °C (350 °F).

8. Serve hot and accompany it, for example, with a salad of your choice. The result: a complete and delicious meal!

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