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–+ servings
Pumpkin Lasagna 1

Pumpkin Lasagna

This vegetarian fall comfort food combines the earthy sweetness of fresh pumpkin with rich cheeses and aromatic herbs for a delightful twist on traditional lasagna. Perfect for cozy autumn evenings when you want something substantial yet surprisingly light.
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Prep Time 25 minutes
Cook Time 45 minutes
Rest Time 15 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian, Vegetarian
Servings 8 servings
Calories 320 kcal

Equipment

  • 9x13-inch Baking Dish
  • Large Saucepan
  • Aluminum Foil
  • Immersion blender (optional)

Ingredients
  

For the Pumpkin Sauce

  • 4 cups fresh pumpkin puree or 2 15-oz cans of pure pumpkin
  • 2 tablespoons olive oil
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1 cup vegetable broth
  • 1 cup whole milk substitute with almond milk for dairy-free option
  • 1 teaspoon dried sage
  • 1 teaspoon nutmeg
  • salt and pepper to taste

For the Cheese Mixture

  • 15 oz ricotta cheese can substitute with silken tofu for vegan option
  • 2 cups shredded mozzarella divided (or dairy-free alternative)
  • 1 cup grated Parmesan cheese divided (nutritional yeast for vegan option)
  • 2 eggs lightly beaten (or 2 tbsp flaxseed mixed with 6 tbsp water for vegan option)
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon dried oregano

Additional Components

  • 12 no-boil lasagna noodles gluten-free if needed
  • 2 cups fresh spinach lightly wilted
  • 1/4 cup toasted pine nuts optional
  • fresh sage leaves for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Heat olive oil in a large saucepan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to brown it.
  • Stir in the pumpkin puree, vegetable broth, milk, sage, and nutmeg. Season with salt and pepper.
  • Reduce heat to low and simmer for 10-15 minutes, stirring occasionally until the sauce thickens slightly. For a smoother sauce, use an immersion blender.
  • In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella, 1/2 cup of Parmesan, eggs, parsley, and oregano. Mix thoroughly until well incorporated.
  • Lightly grease a 9x13 inch baking dish. Spread 1 cup of the pumpkin sauce on the bottom of the dish.
  • Arrange 3 lasagna noodles over the sauce, slightly overlapping. Top with 1/3 of the cheese mixture, followed by 1/3 of the wilted spinach.
  • Repeat the layers twice more, finishing with the remaining pumpkin sauce on top. Sprinkle with the remaining mozzarella and Parmesan cheese.
  • Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese.
  • Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbling.
  • Allow the lasagna to rest for 10-15 minutes before serving. Garnish with fresh sage leaves and toasted pine nuts if desired.

Notes

- For best results, allow the cheese to come to room temperature before mixing to prevent cold pockets during baking.
- If using fresh pumpkin, drain it thoroughly after pureeing to prevent soggy lasagna.
- This lasagna actually improves with time as flavors meld together, making it perfect for meal prep.
- For a healthier version, try using whole wheat noodles or replacing half the ricotta with Greek yogurt.

Nutrition

Calories: 320kcalCarbohydrates: 32gProtein: 18gFat: 14gSaturated Fat: 6gFiber: 4gVitamin A: 14000IUCalcium: 350mgIron: 2.5mg
Keyword Pumpkin Lasagna, Fall Recipe, Vegetarian Lasagna, Autumn Dinner
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