Hey fellow food lovers! Nyla here, ready to share a flavor adventure that’ll turn your weeknight dinners into something truly special. I’m talking about… Pumpkin Lasagna!

I’ve been obsessed with comfort food twists lately, especially ones that deliver bold flavors without sacrificing that cozy feeling. And this Pumpkin Lasagna? Total game changer. It’s got layers of creamy goodness, savory spices, and that hint of sweetness that makes you go “mmm!”

This Pumpkin Lasagna journey started with a craving for something comforting but different. I wanted to steer clear of the same old recipes. This ended up being the perfect dish, combining fall flavors with the Italian comfort food classic! This is not your grandma’s lasagna, but I bet she will love it!

I cannot wait to share my secrets for transforming classic comfort food into something truly extraordinary with this Pumpkin Lasagna. I’m so excited for you to try this unique and delicious dish! Get ready, because this Pumpkin Lasagna is about to become your new favorite! So, grab your apron and let’s make some magic!

INGREDIENTS You Need

This Pumpkin Lasagna ingredient list is all about bold flavors that actually work together! You can grab most of this during your normal shopping trip. No need for fancy specialty stores! Here’s what you’ll need:

Lasagna Noodles: 1 box (about 12 noodles), I prefer the oven ready kind, but cook the traditional kind according to package.
Pumpkin Puree: 1 (15-ounce) can. Make sure it’s puree, not pumpkin pie filling!
Ricotta Cheese: 15 ounces, whole milk ricotta is the way to go
Mozzarella Cheese: 16 ounces, shredded
Parmesan Cheese: ½ cup, freshly grated
Heavy Cream: 1 cup, to make the pumpkin sauce extra decadent
Onion: 1 medium, diced
Garlic: 4 cloves, minced
Olive Oil: 2 tablespoons
Italian Seasoning: 2 teaspoons
Nutmeg: ¼ teaspoon, freshly grated if you have it!
Salt and Pepper: To taste
Fresh Sage: Optional, for garnish. Adds a touch of elegance!

Ingredients for making pumpkin lasagna including pumpkin puree, ricotta cheese, lasagna noodles, and spices.

No worries if you don’t have fresh sage – I use dried sage all the time in my Pumpkin Lasagna, it still tastes great! This Pumpkin Lasagna gets its amazing taste from the combination of pumpkin, nutmeg, and Italian seasoning! These flavors complement each other so well!

Here’s my Pumpkin Lasagna secret that takes it from good to incredible. I love adding a pinch of red pepper flakes for a little kick! It balances the sweetness of the pumpkin perfectly.

For a weeknight shortcut, pre-minced garlic is your best friend! It saves so much time and effort. Plus, did you know you can freeze your leftover cheeses for future dishes? I do it all the time! That way you can use exactly what you need when you are craving this creamy vegetarian lasagna.

I love adding extra parmesan to my Pumpkin Lasagna for that extra salty, cheesy goodness! Store your cheeses in an airtight container in the fridge to keep them fresh longer. Now that we’ve got our ingredients all prepped, let’s start cooking! If your kids love this, they’ll go crazy for my Apple and Brie Puff Pastry Bites!

Let’s Make Some!

This is my favorite part of making Pumpkin Lasagna – watch the delicious magic happen! These easy-to-follow steps will help you create the perfect fall-inspired comfort food dish. Let’s dive in!

Prep the Pumpkin Sauce: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
Add Pumpkin and Spices: Stir in the pumpkin puree, heavy cream, Italian seasoning, nutmeg, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. This is where the magic starts happening!
Mix the Ricotta Filling: In a large bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the parmesan cheese. Mix well until everything is evenly combined. I like to add a pinch of salt and pepper to the ricotta mixture too!
Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of the pumpkin sauce on the bottom of a 9×13 inch baking dish. Place a layer of lasagna noodles over the sauce. Don’t worry if your Pumpkin Lasagna noodles overlap slightly!
Layer It Up: Spread half of the ricotta mixture over the noodles, followed by another layer of pumpkin sauce. Repeat the layers: noodles, ricotta mixture, pumpkin sauce. Top with a final layer of noodles and the remaining pumpkin sauce.
Cheese It Up!: Sprinkle the remaining mozzarella and parmesan cheese over the top of the lasagna. Now it looks extra delicious! This is the most important part of making Pumpkin Lasagna, in my opinion.
Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly, and the lasagna is heated through. In my kitchen, this Pumpkin Lasagna usually takes about 45 minutes total.
Rest and Serve: Let the lasagna rest for 10-15 minutes before cutting and serving. This helps it hold its shape! This Pumpkin Lasagna should smell absolutely incredible right now.

This is my favorite part of making Pumpkin Lasagna – watch the magic happen! While your Pumpkin Lasagna is doing its thing, get ready for some amazing aromas! Be patient, and don’t peek too much! It’s so tempting, but resist!

Remember, cooking is all about experimenting! Add more spices if you like a bolder flavor. Don’t worry if your Pumpkin Lasagna looks a little messy – it’ll still taste incredible! Happy cooking, fellow food lovers! This delicious fall lasagna is sure to be a crowd pleaser!

How to Serve Up This!

People literally do happy dances when this Pumpkin Lasagna hits the table. I mean, who wouldn’t want a slice of this creamy, cheesy goodness? This is how I love to serve it up:

Side Salad: A simple green salad with a light vinaigrette is the perfect complement to the richness of the lasagna. The freshness cuts through the creaminess so well!
Garlic Bread: Because who can resist garlic bread? A side of warm, crusty garlic bread is perfect for soaking up all that delicious Pumpkin Lasagna sauce.
Roasted Vegetables: Roasted Brussels sprouts or asparagus add a touch of elegance and nutrition to the meal.
Wine Pairing: A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully with the Pumpkin Lasagna.

This Pumpkin Lasagna is perfect for those weeknight dinners that need to be special! It’s also a great dish to bring to potlucks or holiday gatherings. It’s always a hit! And let’s talk about leftovers – they’re just as amazing the next day! You can even repurpose them into Pumpkin Lasagna stuffed bell peppers! How fun is that?

For a fusion twist, try adding some chorizo to the pumpkin sauce. The spicy sausage adds a smoky depth that’s seriously addictive! When I serve this Pumpkin Lasagna, everyone always asks for the recipe. They can’t believe how delicious and unique it is!

Serving this dish is one of my favorite parts. It makes people so happy! Enjoy every bite!

FAQs:

Got questions about making the perfect Pumpkin Lasagna? I’ve got answers! Here are some common questions I get asked, along with my tried-and-true tips for success:

Will kitchen newbies succeed with this Pumpkin Lasagna? Absolutely! This recipe is straightforward and easy to follow. I’ve designed it so that even beginners can create a delicious, impressive meal. Don’t be intimidated – you got this!
Can I make this Pumpkin Lasagna ahead of time? Yes! You can assemble the lasagna a day in advance and store it in the fridge. Just add an extra 15 minutes to the baking time. This is a lifesaver for busy weeknights!
What if I don’t like ricotta cheese? No problem! You can substitute it with cottage cheese or a mixture of cream cheese and sour cream. The texture will be slightly different, but still delicious. I would recommend a blend of cream cheese and mascarpone for a creamy lasagna.
Can I freeze this Pumpkin Lasagna? Yes, you can! Wrap the assembled lasagna tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the fridge before baking.
What if my Pumpkin Lasagna looks dry? Add a little extra heavy cream or milk to the pumpkin sauce before assembling the lasagna. This will ensure it stays moist and creamy. Also, make sure you don’t overbake it!
Can I add vegetables to this Pumpkin Lasagna? Of course! Spinach, mushrooms, or zucchini would be delicious additions. Sauté them before adding them to the lasagna. This is a great way to sneak in some extra veggies! Maybe a Spinach Pumpkin Lasagna | Frugal Nutrition is for you!
What if I mess up my Pumpkin Lasagna? (Spoiler: it’ll still taste incredible!) Seriously, even if it doesn’t look perfect, it will still be delicious. Don’t stress about it! Cooking is all about experimenting and learning. If the noodles are overcooked, no worries! If you added too much salt, add some sugar to balance it out.
How can I prep this Pumpkin Lasagna for busy weeknights? Dice the onion and mince the garlic ahead of time. You can also mix the ricotta filling and store it in the fridge. This will save you a lot of time when you’re ready to assemble the lasagna.

These questions are pretty common and hopefully this makes you confident that you can easily make this seasonal lasagna!

CONCLUSION:

This Pumpkin Lasagna brings me so much joy because it’s the perfect blend of comfort and creativity. It’s a dish that warms the soul and excites the taste buds. And the best part is, it’s easy to customize to your liking!

My Pumpkin Lasagna Flavor Secrets:

Fresh Nutmeg: Don’t skip the nutmeg! It adds a warm, cozy flavor that perfectly complements the pumpkin.
Red Pepper Flakes: A pinch of red pepper flakes balances the sweetness and adds a subtle kick.
Fresh Sage: If you can find it, fresh sage elevates the dish with its earthy aroma and flavor.

Here are some delicious Pumpkin Lasagna variations I’ve tested:

Spicy Chorizo Pumpkin Lasagna: Add cooked chorizo to the pumpkin sauce for a smoky, spicy twist. This is perfect for game nights!
Spinach and Mushroom Pumpkin Lasagna: Sauté spinach and mushrooms and add them to the ricotta filling for a veggie-packed version. This is great for a healthy weeknight dinner.
Butternut Squash and Kale Pumpkin Lasagna: Substitute half of the pumpkin puree with butternut squash puree and add chopped kale to the ricotta filling. This is a hearty, flavorful option for fall gatherings. Check out Butternut Squash Lasagna | Hello Little Home for more ideas!

Fellow food lovers, I’m so excited for you to embark on this delicious journey with me. Don’t be afraid to trust your taste buds and get creative in the kitchen. You never know what amazing flavor combinations you might discover! Whether it is a traditional vegetarian lasagna or not, you are sure to love this dish.

And for more weeknight winners that don’t sacrifice on taste, check out my Italian Penicillin Soup for a comforting and flavorful meal! Or, if you’re in the mood for a sweet treat, my Lemon Raspberry Cookies are the perfect balance of tart and sweet! For more fall flavor goodness, check out Creamy Cheesy Pumpkin Lasagna – 2teaspoons.

Remember, cooking is all about having fun and creating something delicious that you and your loved ones will enjoy. This cheesy Pumpkin Lasagna reminds me of another bold flavor favorite!

So, what are you waiting for? Go make some Pumpkin Lasagna and let me know what you think! I can’t wait to hear about your cooking adventures!

Pumpkin Lasagna

Print Recipe

This Pumpkin Lasagna is a comforting and flavorful fall dish, featuring layers of creamy pumpkin sauce, ricotta cheese, and pasta. It’s a delightful twist on classic lasagna that’s sure to be a crowd-pleaser.

Author: Nyla
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Yield: 8 servings
Category: Dinner
Method: Baked
Cuisine: Italian-American

Ingredients

Scale

1 pound lasagna noodles
1 (15 ounce) can pumpkin puree
1 (15 ounce) container ricotta cheese
1 cup grated Parmesan cheese
1/2 cup chopped fresh sage
1/4 teaspoon ground nutmeg
Salt and black pepper to taste
2 cups marinara sauce
2 cups shredded mozzarella cheese

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Instructions

Preheat oven to 375 degrees F (190 degrees C).
Cook lasagna noodles according to package directions. Drain and set aside.
In a large bowl, combine pumpkin puree, ricotta cheese, Parmesan cheese, sage, nutmeg, salt, and pepper.
Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
Layer lasagna noodles, pumpkin mixture, marinara sauce, and mozzarella cheese. Repeat layers until all ingredients are used, ending with mozzarella cheese on top.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until cheese is melted and bubbly.
Let stand for 10 minutes before serving.

Notes

For an extra layer of flavor, try adding some browned Italian sausage to the lasagna.