Pumpkin Lasagna

Creamy, cozy, and irresistibly cheesy — this Pumpkin Lasagna is autumn comfort food at its best. Imagine layers of rich pumpkin sauce infused with sage and nutmeg, nestled between tender pasta sheets and creamy ricotta filling. Whether you’re hosting a fall dinner or craving something hearty yet elegant, this lasagna delivers a perfect balance of sweet and savory flavors that capture the essence of the season.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• A seasonal twist on a classic: Pumpkin adds a velvety texture and mild sweetness that pairs beautifully with the creamy cheeses.
• Comfort in every bite: The blend of sage, nutmeg, and melted Fontina creates a warm, aromatic depth that feels like a cozy hug.
• Perfect for gatherings: It’s a stunning dish for Thanksgiving, Friendsgiving, or any cozy weekend dinner.
• Make-ahead friendly: Assemble it a day ahead, then bake before serving — ideal for stress-free entertaining.
• Crowd-pleaser: Even non-pumpkin fans will be asking for seconds!

Ingredients Needed

For the Pumpkin Sauce:

• ½ cup (1 stick) unsalted butter
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon apple cider vinegar – adds brightness to balance the creamy sauce
• 1 teaspoon dried sage
• 3 (15 oz) cans pumpkin purée – not pumpkin pie filling
• 2 tablespoons pure maple syrup – enhances the natural sweetness of pumpkin
• 1 teaspoon freshly grated nutmeg
• Kosher salt and freshly ground black pepper, to taste

For the Cheese Layer:

• 1 large egg, beaten
• 1 (15 oz) container ricotta cheese
• 3 cups shredded Fontina cheese, divided
• 3 cups shredded mozzarella cheese, divided

For Assembly:

• Cooking spray, for greasing the dish
• 1 lb no-boil lasagna noodles

How to Make Pumpkin Lasagna

Step 1: Prepare the Pumpkin Sauce

Preheat your oven to 375°F (190°C).
In a large saucepan over medium heat, melt the butter until foamy. Add the chopped onion and garlic, and sauté for about 7 minutes, until soft and fragrant — this builds a flavorful base. Stir in the cider vinegar and let it cook down until mostly evaporated (about 3–4 minutes). Sprinkle in the dried sage, then add the pumpkin purée, maple syrup, and nutmeg. Season with salt and pepper. Simmer gently for 5 minutes, stirring occasionally, until the sauce is smooth and warmed through.

Step 2: Make the Cheese Mixture

In a medium mixing bowl, combine the beaten egg, ricotta cheese, 2 cups of Fontina, and 2 cups of mozzarella. Stir until creamy and well blended — this layer adds richness and structure to the lasagna.

Step 3: Assemble the Lasagna

Lightly coat a 13×9-inch baking dish with cooking spray. Spread a thin layer of the pumpkin sauce across the bottom.

• Add a layer of no-boil lasagna noodles (about one-quarter of the box).
• Spoon over one-third of the cheese mixture and spread evenly.
• Top with one-third of the remaining pumpkin sauce.
  Repeat these layers — noodles, cheese, sauce — until you’ve used up all the cheese mixture. End with the final pumpkin layer and a last sheet of noodles. Sprinkle the top with the remaining 1 cup Fontina and 1 cup mozzarella for a golden, bubbly crust.

Step 4: Bake

Cover the dish with foil and bake for 35 minutes. Remove the foil, increase the oven temperature to 400°F (200°C), and continue baking uncovered for another 20 minutes, or until the top is melted and lightly browned.
Let the lasagna rest for 5–10 minutes before slicing — this helps it set and makes for clean layers.

Serving and Storage Tips

• To serve: Garnish with a sprinkle of fresh sage or cracked pepper for an elegant touch. Serve alongside a crisp green salad or roasted vegetables.
• To store: Cool completely, then refrigerate in an airtight container for up to 4 days.
• To reheat: Warm individual portions in the oven at 350°F (175°C) for 15–20 minutes, or microwave on medium power until heated through.
• To freeze: Wrap tightly in foil or freezer wrap for up to 2 months. Thaw overnight in the fridge before reheating.

Helpful Notes

• Cheese alternatives: Swap Fontina for Gruyère or provolone if you prefer.
• Add greens: Layer in sautéed spinach or kale for extra color and nutrition.
• Make ahead: Assemble up to a day in advance and refrigerate (covered) until ready to bake.
• For extra crisp edges: Broil the lasagna for the last 2 minutes of baking.
• Vegetarian-friendly: This lasagna is fully meatless yet hearty enough to satisfy everyone.

Conclusion

This Pumpkin Lasagna takes everything you love about classic lasagna and gives it a luscious fall-inspired twist. With creamy pumpkin layers, gooey cheese, and fragrant herbs, it’s a dish that feels indulgent yet nourishing. Perfect for dinner parties or a cozy night in — it’s sure to become your new seasonal favorite.

If you try this recipe, leave a comment and a ⭐️ rating below — I’d love to hear how it turned out!
Share your delicious creation on Pinterest or Facebook, and tell me: Did you add your own twist? Maybe a layer of spinach or caramelized onions? Let’s swap ideas in the comments!

Frequently Asked Questions (FAQ)

Can I use fresh pumpkin instead of canned?

Absolutely! Roast and mash fresh pumpkin until smooth. You’ll need about 6 cups of purée to replace the canned version.

Can I make this gluten-free?

Yes — simply use gluten-free no-boil lasagna noodles. Check that your other ingredients (especially ricotta) are certified gluten-free.

Can I add meat to this recipe?

Definitely. Try adding layers of cooked Italian sausage or ground turkey between the cheese and sauce for extra protein and flavor.

Is this lasagna freezer-friendly?

Yes! Bake it fully, cool, and freeze. To reheat, thaw overnight in the fridge and bake covered at 350°F until hot in the center.

Why is my lasagna watery?

Excess moisture can come from undercooked pumpkin or overfilled layers. Let the lasagna rest before cutting to allow it to firm up.