Description
Pumpkin lasagna is a creamy, cheesy, and subtly sweet twist on a classic comfort food. It’s perfect for fall—but delicious all year round—and combines velvety pumpkin béchamel with layers of ricotta, mozzarella, and lasagna noodles.
Ingredients
Lasagna noodles
Pumpkin purée (not pie mix)
Ricotta cheese (whole milk or cottage cheese)
Shredded mozzarella (low-moisture)
Parmesan cheese (freshly grated)
Fresh sage
Garlic
Butter
All-purpose flour (or cornstarch)
Milk (or almond/oat milk)
Salt
Black pepper
Nutmeg
1 egg (optional for ricotta mix)
Instructions
1. Preheat oven to 375°F.
2. Melt butter in saucepan. Add garlic and sage, cook until fragrant.
3. Whisk in flour, then gradually add milk to make béchamel. Stir in pumpkin purée. Season with salt, pepper, and nutmeg.
4. Spread a thin layer of sauce in a greased baking dish.
5. Layer noodles, ricotta (with optional egg), mozzarella, parmesan, and sauce. Repeat 3–4 layers.
6. Top with mozzarella and parmesan.
7. Cover with foil and bake 30 minutes.
8. Remove foil and bake 15 more minutes to brown.
9. Let rest 10 minutes before slicing.
Notes
Drain canned pumpkin or roast fresh to reduce moisture.
Use low-moisture mozzarella and let lasagna rest before slicing.
Add egg to ricotta for a firmer layer.
Customize with mushrooms, caramelized onions, or greens.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian, Fall Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 5g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 65mg
Keywords: pumpkin lasagna, vegetarian lasagna, fall pasta, comfort food