Go Back
–+ servings
Pumpkin Lasagna

Cozy Pumpkin Lasagna: Comfort Food You'll Crave This Fall

Delight in this cozy Pumpkin Lasagna, a vegetarian dish capturing the essence of fall with creamy layers and savory pumpkin sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkin Sauce
  • 15 ounces Canned Pumpkin You can use fresh pumpkin puree for a more homey touch.
  • 1 cup Half-and-Half Cream Coconut milk or almond milk works for a dairy-free version.
  • 1 teaspoon Dried Sage Leaves Fresh sage can give an even more robust taste.
  • 1/2 teaspoon Salt Adjust to your taste preference.
  • 1/4 teaspoon Ground Pepper Increase if you love a spicier kick.
For the Cheese Mixture
  • 15 ounces Ricotta Cheese Cottage cheese can be a lower-fat alternative.
  • 1.5 cups Shredded Mozzarella Cheese Vegan cheese is a perfect substitute if desired.
  • 1/2 cup Grated Parmesan Cheese Omit for a vegan version.
  • 1 large Egg For a vegan option, use a flax egg.
For the Lasagna Assembly
  • 9-12 pieces No-Cook Lasagna Noodles Gluten-free noodles can be used if needed.
  • 1 tablespoon Olive Oil Greases the baking dish.
  • Fresh Parsley or Sage Optional garnish for serving.

Equipment

  • Skillet
  • mixing bowl
  • baking dish
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a skillet over medium heat, warm 1 tablespoon of olive oil. Add sliced mushrooms and chopped onion, seasoning with salt. Sauté for 8-10 minutes, stirring occasionally, until tender and golden brown.
  2. In a mixing bowl, combine 15 ounces of canned pumpkin, 1 cup of half-and-half, 1 teaspoon dried sage, 1/4 teaspoon ground pepper, and remaining salt. Whisk until smooth.
  3. Preheat your oven to 375°F (190°C) and grease an 11x7-inch baking dish lightly with olive oil.
  4. Pour a portion of the pumpkin sauce into the bottom of the greased baking dish. Layer no-cook lasagna noodles, half of the ricotta cheese, sautéed mushrooms, and mozzarella. Repeat until all ingredients are used, finishing with pumpkin sauce and a topping of mozzarella and Parmesan.
  5. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes. Remove the foil, sprinkle with Parmesan, and return to the oven for an additional 10-15 minutes until golden brown.
  6. Let the lasagna rest for 10 minutes before slicing and serving, garnished with fresh parsley or sage if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 2000IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

This cozy pumpkin lasagna will warm your heart and tantalize your taste buds with its unique blend of flavors.

Tried this recipe?

Let us know how it was!