Creamy Pumpkin Lasagna Recipe

Introduction

Pumpkin lasagna is a comforting, seasonal twist on the classic Italian dish. Combining creamy pumpkin purée with rich cheeses and fragrant sage creates a unique, hearty meal perfect for fall dinners.

Ingredients

• 9 lasagna noodles
• 2 cups pumpkin purée
• 1 ½ cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 tablespoon fresh sage, chopped

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
2. Step 2: In a bowl, mix the pumpkin purée with chopped sage and ricotta cheese until well combined.
3. Step 3: Spread a thin layer of the pumpkin mixture on the bottom of a baking dish. Layer with lasagna noodles, then add more pumpkin mixture, and sprinkle a layer of mozzarella cheese on top.
4. Step 4: Repeat layers, ending with a generous topping of mozzarella cheese.
5. Step 5: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden on top.
6. Step 6: Let the lasagna rest for 10 minutes before serving to allow it to set.

Tips & Variations

• For added depth, stir in a pinch of nutmeg or cinnamon into the pumpkin mixture.
• Use no-boil noodles to save time; just increase baking time slightly and keep the dish covered initially.
• Add sautéed mushrooms or spinach for extra texture and flavor.

Storage

Store leftover pumpkin lasagna in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish covered in the oven at 350°F (175°C) until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin purée for this recipe?

Yes, canned pumpkin purée works perfectly and provides consistent flavor and texture for the dish.

Is this recipe vegetarian?

Yes, this pumpkin lasagna is vegetarian-friendly, but not vegan due to the use of cheese. You could try dairy-free cheese alternatives for a vegan version.

Creamy Pumpkin Lasagna Recipe

Print Recipe

★★★★★

4.9 from 80 reviews

This Pumpkin Lasagna offers a delicious twist on traditional lasagna by incorporating creamy pumpkin purée and aromatic sage for a cozy, fall-inspired meal. Layers of tender lasagna noodles, ricotta, mozzarella, and flavorful pumpkin come together and bake until perfectly bubbly and golden.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

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Lasagna Ingredients

• 12 lasagna noodles
• 2 cups pumpkin purée
• 1 ½ cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 2 teaspoons fresh sage, finely chopped
• Salt and pepper, to taste
• 1 tablespoon olive oil (optional, for greasing the baking dish)

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it is at the right temperature when your lasagna is assembled.
2. Prepare noodles: Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat to prevent sticking.
3. Mix pumpkin and ricotta: In a bowl, combine the pumpkin purée, ricotta cheese, chopped sage, salt, and pepper. Mix well to create a smooth, flavorful filling.
4. Layer the lasagna: Lightly grease a baking dish with olive oil if desired. Spread a thin layer of the pumpkin-ricotta mixture on the bottom. Place a layer of noodles over it, then add more pumpkin mixture, and sprinkle some mozzarella. Repeat the layering process until ingredients are used up, finishing with a top layer of mozzarella.
5. Bake: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 15 minutes until the cheese is melted, bubbly, and lightly golden.
6. Rest and serve: Let the lasagna rest for about 10 minutes before slicing to allow it to set for cleaner serving and better flavor melding.

Notes

• Use fresh sage for the best flavor, but dried sage can be substituted if needed (use about 1 teaspoon dried).
• To make this dish gluten-free, use gluten-free lasagna noodles.
• For extra flavor, sprinkle some grated Parmesan cheese on top before baking.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• If you prefer a richer filling, add an egg to the pumpkin-ricotta mixture to help bind it.

Keywords: Pumpkin lasagna, fall recipe, vegetarian lasagna, pumpkin purée, sage, baked pasta