Pumpkin Lasagna Recipe

If you love cozy, comforting meals with a twist, this Pumpkin Lasagna Recipe is going to be your new favorite fall dish. I absolutely love how the smooth pumpkin puree blends with savory cheeses and warm sage, making each bite rich without being heavy. Whether you’re looking for a show-stopping dinner for a chilly night or a creative way to usher in autumn flavors, this recipe has you covered.

When I first tried this Pumpkin Lasagna Recipe, I was surprised by how well the sweet pumpkin paired with the melty Fontina and mozzarella—it’s like a little fall festival in your mouth. Plus, it’s easier to put together than you might think, especially if you use no-boil noodles. You’ll find that it’s a crowd-pleaser at holiday dinners or whenever you want comfort food that feels special.

this …

Ingredients You’ll Need

This Pumpkin Lasagna Recipe works best with quality ingredients that blend beautifully—like creamy ricotta, melty mozzarella, and earthy sage. When you shop, aim for fresh garlic and good pumpkin puree to elevate the whole dish.

• Unsalted butter: Using unsalted lets you control the saltiness in each step.
• Onion: Adds sweetness and depth once softened.
• Garlic: A little punch of sharpness that mellows in the pumpkin sauce.
• Cider vinegar: Provides just a touch of acidity to balance sweet and savory.
• Dried sage: The star herbal note that pairs perfectly with pumpkin.
• Pumpkin puree: Use plain canned puree for smooth texture and authentic flavor.
• Pure maple syrup: Adds natural sweetness and complexity.
• Fresh nutmeg: A pinch brightens the pumpkin sauce beautifully.
• Kosher salt and freshly ground pepper: To season perfectly.
• Large egg: Binds the ricotta cheese mixture for creaminess.
• Ricotta cheese: Adds richness and texture to the cheese layers.
• Fontina cheese: Melts wonderfully, giving a subtle nuttiness.
• Mozzarella cheese: Classic melty, stringy cheese everyone loves in lasagna.
• Cooking spray: For greasing the pan to keep lasagna from sticking.
• No-boil lasagna noodles: Makes layering faster and easier without boiling pasta separately.

Variations

One of the things I love about this Pumpkin Lasagna Recipe is how easy it is to make it your own. Whether you want it vegetarian, a bit spicier, or even gluten-free, there are simple swaps you can try that still keep that comforting vibe intact.

• Add sausage: For a heartier meal, I’ve stirred in Italian sausage browned with the onions; it adds a great savory punch.
• Go vegetarian: This recipe is naturally vegetarian, but you can brighten it up with sautéed mushrooms or spinach layered in.
• Try different herbs: If you don’t have sage, a combination of thyme and rosemary works beautifully.
• Gluten-free noodles: Use your favorite gluten-free no-boil noodles—you won’t lose any of the creamy goodness.
• Dairy-free option: Swap ricotta for a plant-based alternative and use dairy-free mozzarella to suit dietary needs.

How to Make Pumpkin Lasagna Recipe

Step 1: Build the flavorful pumpkin sauce

Preheat your oven to 375°F. Melt a half-cup of unsalted butter in a large saucepan over medium heat, then add chopped onion and garlic. Cook gently, stirring occasionally, until everything softens and smells amazing—about 7 minutes. Add a splash of cider vinegar and let it cook off for another 4 minutes, stirring so it doesn’t stick. Now stir in your dried sage, pumpkin puree, maple syrup, and fresh nutmeg, then season with salt and pepper. Warm it through for about 5 minutes; don’t let it boil, just tender and fragrant.

Step 2: Make the cheesy ricotta filling

In a medium bowl, beat together one large egg with ricotta cheese, 2 cups shredded Fontina, and 2 cups shredded mozzarella until creamy and combined. This cheesy blend is what makes the layers melt together so perfectly—you want smooth, luscious texture here.

Step 3: Layer your lasagna masterpiece

Spray a 13″ x 9″ baking dish with cooking spray to prevent sticking. Spread a thin layer of your pumpkin sauce on the bottom—it’s your base. Cover with about a quarter of your no-boil noodles. Next, spread one-third of the cheese mixture evenly over the noodles. Top with one-third of the remaining pumpkin sauce. Repeat the layers: noodles, cheese, sauce—one more time. Finish with a final noodle layer covered by the rest of the pumpkin sauce. Sprinkle the top with the last cup each of Fontina and mozzarella for that irresistible golden melt.

Step 4: Bake to perfection

Cover the dish tightly with foil and pop it into your preheated oven for 35 minutes. This lets the flavors meld and cheeses melt inside without drying out. Then remove the foil, crank the oven to 400°F, and bake uncovered for 20 more minutes so the top cheese gets beautifully bubbly and golden. Let the lasagna sit for about 5 minutes before cutting—it helps everything set so you get nice slices.

How to Serve Pumpkin Lasagna Recipe

Garnishes

I love topping my Pumpkin Lasagna with a sprinkle of fresh sage leaves or a pinch of extra grated nutmeg right before serving. It adds freshness and a little aroma that whets your appetite even more. Sometimes, I drizzle a touch of good-quality olive oil just for a glossy finish and extra richness on the plate.

Side Dishes

This lasagna pairs wonderfully with crisp autumn salads—think mixed greens with cranberries, walnuts, and a simple vinaigrette. Roasted Brussels sprouts or garlic green beans also make great side dishes that bring some crunchy texture and freshness to the meal.

Creative Ways to Present

For a special dinner party, I sometimes bake individual portions in small ramekins topped with a sage leaf or a swirl of ricotta. It’s a charming way to serve this rustic dish, and everyone loves the personal touch. You could also add a sprinkle of toasted pumpkin seeds on top for extra crunch and festive flair.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover Pumpkin Lasagna in an airtight container in the fridge for up to 4 days. Cover the lasagna tightly with foil or plastic wrap right after it cools to keep it moist and prevent it from drying out. The flavors actually deepen after a day or two, so leftovers can be even better!

Freezing

This recipe freezes beautifully. I recommend assembling the lasagna and freezing it uncovered or lightly covered, then wrapping it in foil and plastic wrap. You can freeze it for up to 3 months. When you’re ready to bake, thaw overnight in the fridge and then bake as directed, adding a little extra time if needed.

Reheating

To reheat, cover a slice with foil and warm it in a 350°F oven for about 20 minutes until hot and melty again. Microwaving works in a pinch, but I prefer oven reheating to maintain the lasagna’s texture and avoid rubbery cheese.

FAQs

Final Thoughts

This Pumpkin Lasagna Recipe has become a staple in my household during cooler months, and I truly recommend you give it a go. It’s comfort food with a seasonal flair that’s surprisingly easy to pull together, perfect for impressing guests or simply switching up your weeknight dinners. Once you try it, you’ll see why I keep coming back to this cozy, cheesy, pumpkin-packed goodness!

Print