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Pumpkin Lasagna

This autumn-inspired variation of lasagna brings a sophisticated yet accessible upgrade to your dinner table. Layered pasta, creamy pumpkin sauce, and cheese make a perfect fall meal that combines familiar textures with unexpected flavors.
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Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American, Italian
Servings 8 servings
Calories 380 kcal

Equipment

  • 9x13-inch Baking Dish
  • Large Saucepan
  • Mixing Bowl

Ingredients
  

Pumpkin Sauce

  • 2 cups pumpkin puree fresh or canned
  • 2 cups vegetable broth substitute with chicken broth if not making vegetarian
  • 1 cup heavy cream substitute with coconut cream for dairy-free option
  • 3 cloves garlic minced
  • 1 medium onion finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon fresh sage chopped
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • salt and pepper to taste

Lasagna Layers

  • 12 no-boil lasagna noodles
  • 2 cups ricotta cheese or silken tofu for vegan alternative
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 egg lightly beaten
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Heat olive oil in a large saucepan over medium heat. Add onions and sauté until translucent, about 3-4 minutes. Add garlic and cook for another 30 seconds until fragrant.
  • Pour in vegetable broth, then whisk in pumpkin puree until smooth. Add heavy cream, sage, nutmeg, and cinnamon. Season with salt and pepper.
  • Simmer the sauce for 10-15 minutes until slightly thickened, stirring occasionally.
  • In a medium bowl, mix ricotta cheese, beaten egg, and 1 tablespoon of fresh parsley. Season with a pinch of salt and pepper.
  • Preheat your oven to 375°F (190°C). Spread 1/2 cup of pumpkin sauce on the bottom of a 9x13-inch baking dish.
  • Layer 4 no-boil lasagna noodles, slightly overlapping. Top with 1/3 of the ricotta mixture, spreading evenly. Pour 1/3 of the remaining pumpkin sauce, then sprinkle with 1 cup of mozzarella and 1/4 cup of Parmesan.
  • Repeat the layering process twice more, finishing with the remaining pumpkin sauce and cheeses on top.
  • Cover with aluminum foil (spray the interior side with cooking spray to prevent sticking) and bake for 25 minutes.
  • Remove foil and bake for another 15-20 minutes until the cheese is golden and bubbly.
  • Allow to rest for 15 minutes before serving.

Notes

For a silkier sauce, use an immersion blender for 30 seconds to ensure all ingredients are perfectly incorporated.
For extra depth, try adding 1/4 teaspoon of white pepper to the ricotta mixture, which complements pumpkin particularly well.
Always use 100% pure pumpkin, not pumpkin pie filling which contains added sugar and spices.

Nutrition

Calories: 380kcalCarbohydrates: 32gProtein: 18gFat: 21gFiber: 4gSugar: 7gCalcium: 35mg
Keyword Pumpkin Lasagna, Fall Recipe, Vegetarian Lasagna, Autumn Dinner
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