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Lasagne Inside a Pumpkin!

Lasagne Inside a Pumpkin!
Lasagne Inside a Pumpkin!

This recipe is the definition of a showstopper. It’s not just the spooky pumpkin carving of your choice which will wow your family or friends, it will also be the rich, hearty and meaty lasagne which sits in the belly of the pumpkin.



  • 1 extra large pumpkin, roughly 60cm diameter
  • 250g egg-free lasagne sheets
  • 50g plant-based parmesan
  • Handful of fresh basil leaves

For the deli ragu

  • 2 garlic cloves
  • 1 tsp smoked paprika
  • 5 sun-dried tomatoes
  • 3 roasted red peppers from a jar
  • 680ml passata
  • 1 tbsp olive oil
  • 220g soya mince
  • 160g grilled artichokes
  • Salt and black pepper

For the cheat’s bechamel

  • 200ml plant-based creme fraiche
  • 1 tbsp nutritional yeast
  • 50g plant-based parmesan
  • Salt and black pepper


  1. 1.

    Before you start

    Pre-heat grill to high | Large saucepan of salted water on a high heat | Food processor | Large frying pan on a high heat | Microplane or fine grater

  2. 2.

    First, prepare the pumpkin | To ensure the pumpkin sits flat, use a knife to flatten the bottom slightly if necessary (being careful not to break through the skin) | Carefully cut the pumpkin horizontally, so the bottom half is approximately 10cm in height. Use a spoon to scoop out the seeds from the bottom half to create a giant baking dish. Keep the top half for another recipe.

  3. 3.

    Make the ragu | Peel the garlic cloves and add them to the food processor | Add the smoked paprika, sun dried tomatoes, red peppers and passata and blitz to combine | Meanwhile, heat the olive oil in the hot frying pan and add the soya mince | Pour over the tomato sauce and season with salt and black pepper | Reduce the heat to medium and let bubble away for 10 minutes, stirring occasionally | Chop the artichokes into small chunks and stir into the sauce

  4. 4.

    Meanwhile, parboil the lasagne sheets | Bring the pan of salted water to the boil | Snap the lasagne sheets roughly into thirds and add to the boiling water | Boil for 3 minutes then drain and rinse with cold water

  5. 5.

    Assemble | Tip the lasagne sheets into the ragu and use a spoon to carefully fold them through the sauce, mixing well | Use the spoon to make the top as flat as possible | Remove the frying pan from the heat

  6. 6.

    Make the cheat’s bechamel | Put the creme fraiche and nutritional yeast in a bowl and stir to combine | Grate in the 50g plant-based parmesan and season with salt and pepper

  7. 7.

    To finish | Pour the ragu and lasagne sheets into the emptied-out base of the pumpkin and use a spatula to ensure the top is smooth | Tip the bechamel over the top of the ragu and spread it evenly with the back of a spoon | Grate over the remaining plant-based parmesan | Transfer to the hot grill to brown for 5 minutes | Tear the basil leaves over the top and serve

  8. 8.